–2 small catfish fillets
–Italian herb panko breadcrumbs (one-third cup)
–zucchini (1 small zucchini, 6 inches, diced)
–sugar (1 tablespoon)
–minced garlic (1 tablespoon)
–white wine vinegar (one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place 1 catfish fillet in a plastic bag. Season with salt, pepper, and extra virgin olive oil. Pour in one-half the panko breadcrumbs. Shake. Then place in a large, covered baking dish. Prepare the second catfish fillet in the same way, then place in the dish.
2 – Sprinkle the catfish with sugar and minced garlic. Pour in the white wine vinegar, sprinkling a little on the fish. Place diced zucchini on top.
3 – Microwave on high for 7 minutes.
4 – Serve the catfish with zucchini hot.
–inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.