1 Tbsp. Drained capers and/or 12 to 16 pitted black olives or pimento-stuffed
green olives, sliced
1 to 2 Tbsp. Parmesan cheese
Directions:
Preheat oven to 375oF.
Rinse the catfish in cold water and pat dry with paper towels.
Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness.
Pour the tomatoes and their juice over the fish.
Sprinkle with capers and/or olives, followed by the Parmesan cheese.
Bake the fish uncovered in the heated oven until just opaque in center, 20 to 25 minutes for fillets about 1 inch thick. (The pan juices are tasty poured over rice, orzo or couscous.)