CATFISH W/ GREEN BEANS & TOMATOES
- WineCheeseScallops
- Jul 29
- 5 min read
Looking for a light, satisfying dinner that’s ready in under 30 minutes? This Catfish with Green Beans & Tomatoes dish is a vibrant and flavorful way to enjoy fresh summer produce with delicate, golden-seared fish. Lightly dredged in a fragrant herb-flour mix and pan-cooked in butter, the catfish is crispy on the outside and tender inside. Paired with garlicky green beans and juicy grape tomatoes sautéed to perfection, this recipe strikes the perfect balance between comfort and freshness.
It’s a quick meal that feels elegant but is totally weeknight-friendly. The lemon juice adds brightness, the herbs make it feel garden-fresh, and everything cooks in a single skillet. This one’s a go-to for when you want something fast, light, and full of color and flavor—especially during peak tomato season!
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Highlighted Ingredients
Catfish:
Catfish is a mild, tender white fish that cooks quickly and absorbs flavor beautifully. It’s especially popular in Southern cooking, and its flaky texture pairs well with herbs, lemon, and fresh veggies. It also holds up well in a quick pan-fry, forming a crispy golden crust when lightly dredged in flour.
Green Beans (Haricots Verts):
These slender green beans—also known as haricots verts—cook quickly and retain a crisp-tender bite. They’re ideal for skillet dishes like this, offering a slightly sweet and earthy flavor that complements both the fish and the brightness of the lemon and tomatoes. Plus, they bring gorgeous color to the plate!
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Recipe Origin | CATFISH W/ GREEN BEANS & TOMATOES
This dish is inspired by classic Southern fish dinners but with a lighter, Mediterranean-inspired twist. Instead of deep-frying the fish, it’s gently pan-seared in butter and paired with fresh vegetables and herbs for a colorful, healthful plate. We love how the lemon juice brings all the flavors together, creating a sauce right in the pan with minimal effort. It’s a meal you can throw together on a busy weeknight yet still feel like you’re enjoying something elevated and seasonal.
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Tips, Serving Suggestions, or Storage Advice
Use the freshest catfish you can find for the best texture and flavor.
Haricots verts cook quickly—don’t overcook them or they’ll lose their crispness.
Substitute tilapia or cod if you can’t find catfish.
Grape or cherry tomatoes work best, but chopped Roma tomatoes can be used in a pinch.
Add a splash of white wine when cooking the veggies for extra depth.
Finish with a pinch of crushed red pepper flakes if you like a little heat.
Serve with crusty bread to soak up the buttery lemon sauce.
This dish pairs well with a light white wine like Sauvignon Blanc or Pinot Grigio.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet with a splash of water or broth to keep everything moist.
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Unique Recipe Qualities
One-skillet meal—easy cleanup!
Combines buttery richness with garden-fresh ingredients.
Ready in under 30 minutes—perfect for weeknights.
Uses simple, wholesome ingredients.
Naturally gluten-friendly if you use GF flour.
Packed with vibrant colors for a beautiful plate.
Balanced flavors: savory, bright, herbaceous, and slightly sweet.
Feels elegant but is incredibly simple to make.
Catfish is an affordable, sustainable seafood option.
Kid-friendly and adult-approved!
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Catfish with Green Beans & Tomatoes
Quick, one-skillet summer dinner
Ingredients:
2 tablespoons all-purpose flour
2 teaspoons chopped fresh oregano, plus more for garnish
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
Four 4-ounce catfish fillets
4 tablespoons unsalted butter, divided
½ pound thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon
Instructions:
In a shallow dish, combine the flour, oregano, parsley, salt, and pepper.
Pat the catfish fillets dry and season with salt and pepper. Dredge each fillet in the flour mixture, shaking off the excess.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add 2 fillets and cook for about 4 minutes, until golden on the bottom. Flip and cook for 1–2 more minutes, until cooked through. Transfer to a plate and keep warm. Repeat with 1 tablespoon butter and the remaining fillets.
In the same skillet, add the green beans and garlic. Cook for about 2 minutes, stirring frequently. Season with salt and pepper.
Add the halved tomatoes and cook for another minute until just softened. Stir in lemon juice and ¼ cup water. Cover and cook for 3 more minutes, until the green beans are tender.
Remove from heat and stir in the remaining tablespoon of butter until melted.
Plate the catfish with the sautéed green beans and tomatoes. Garnish with additional oregano and serve immediately.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I use a different fish?
Yes! Tilapia, cod, or flounder all work well in place of catfish.
Do I have to use fresh herbs?
Fresh is best for this recipe, but you can substitute 1 tsp dried oregano and parsley if needed.
Is it okay to use frozen green beans?
Fresh is preferred for texture, but frozen will work—just thaw and pat dry before sautéing.
How do I know when catfish is done?
It should flake easily with a fork and be opaque throughout.
Can I make this dairy-free?
Yes! Use olive oil or a vegan butter alternative instead of regular butter.
What can I serve with this dish?
Crusty bread, rice pilaf, or a simple side salad makes great pairings.
How do I reheat leftovers?
Gently reheat in a skillet over medium-low heat with a splash of water or lemon juice.
What kind of pan is best for this recipe?
A large nonstick or stainless steel skillet works well to get a nice sear on the fish.
Is this dish gluten-free?
It can be—just use gluten-free flour for dredging.
Can I add other vegetables?
Absolutely! Zucchini, bell peppers, or corn would all complement this dish beautifully.
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