Catfish with Green Olives

• 1 cup pimiento-stuffed green olives, drained, rinsed, and chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated fresh lemon zest
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 (6-ounce) catfish fillets
• Accompaniment: lemon wedges

1. Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.
2. Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under.
3. Season fish with salt and pepper, then mound olive mixture on top.
4. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.
5. Cook catfish over moderate heat until just cooked through, 8 to 10 minutes.
6. Serve sprinkled with remaining tablespoon parsley.

pimiento, extravirgin olive oil, lemon zest, parsley, catfish fillets, accompaniment

Taken from www.epicurious.com/recipes/food/views/catfish-with-green-olives-108727 (may not work)