Catfish with Lemon Pasta

August 2023

Lemon Pasta

  • ½ pound fettuccine pasta
  • ⅓ cup olive oil
  • ⅓ cup grated Parmesan cheese ¼ cup fresh lemon juice
  • 1 to 2 teaspoons lemon zest
  • ¼ cup fresh basil leaves, chopped (or 1 tablespoon dried)
  • Salt and freshly ground pepper


  • 4 catfish fillets
  • 2 teaspoons salt
  • 1 teaspoon dried, crushed red pepper flakes 5 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup dry white wine (or chicken broth)
  • 4 cloves garlic, chopped
  • 3 tablespoons chopped Italian parsley (or 1 tablespoon dried)
  • 3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)
  • 1 teaspoon dried oregano leaves, crushed

Cook the pasta in salted water until tender but still firm. Meanwhile, whisk oil, cheese, lemon juice, lemon zest and basil to blend. Drain the pasta, but reserve 1 cup of the water. Toss the pasta with the lemon blend. If needed, add some of the reserved pasta water. Season with salt and pepper. Set aside.

Season the fish with salt and red pepper flakes. Heat 3 tablespoons of oil in a heavy skillet over medium-high heat. Add the fish and saute, rounded side down, for 3 minutes; turn and saute 3 minutes or until cooked. Transfer the fish to a plate and set aside.

Add the chopped onion to the same skillet and add 1 to 2 tablespoons olive oil. Saute until translucent.

Add the undrained can of tomatoes, wine (or chicken broth), garlic, parsley, basil and oregano. Simmer until the sauce is reduced slightly, about 10 minutes.

Gently return the fish and any juice to the tomato mixture to absorb the spices, then spoon it over the pasta. Makes 4 servings.