Serves 4

4 medium ripe tomatoes, cored and cut into 1/2-inch (1 cm) dice, about 4 cups (1 L)
2 tbsp (30 mL) minced red onion
4 tbsp (50 mL) plus 1 tsp (5 mL) extra-virgin olive oil
1/4 tsp (1 mL) sugar
3 tbsp (45 mL) plus 1 tsp (5 mL) chopped fresh parsley
3 tbsp (45 mL) minced pitted black olives
4 tsp (20 mL) finely minced garlic
4 tsp (20 mL) finely grated lemon zest
1 cup (250 mL) bread crumbs
Salt and pepper, optional
2 tbsp (30 mL) butter
4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
4 parsley sprigs for garnish

Place tomatoes, red onions, 2 tbsp (30 mL) of olive oil, sugar, and 1 tsp (5 mL) of chopped parsley in a bowl. Set aside.

In another bowl, combine olives, remaining 3 tbsp (45 mL) of parsley; garlic, lemon zest, and 1 tsp (5 mL) of olive oil. Set aside.

Place bread crumbs in shallow dish and season with salt and pepper, if using. Dredge catfish fillets in the crumbs.

Heat remaining 2 tbsp (30 mL) of olive oil with butter in non-stick skillet over medium-high heat. Add the catfish fillets in batches and cook for 4 minutes per side until golden brown and fish flakes easily when tested with fork.

To serve, place 1 cup (250 mL) of the tomato mixture in centre of 4 dinner plates. Top each with catfish fillet and sprinkle evenly with olive mixture. Garnish with parsley sprigs. Serve immediately.