Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 tablespoons olive oil
- 3 U.S. Farm-Raised Catfish fillets
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons lemon juice
- 1/2 cup giardeniara marinated garden salad, corsely chopped
- 2 tablespoons pitted olives, sliced
- 3 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 round loaf Italian bread (8 to 9 inches in diameter)
- 1 medium tomato, thinly sliced
- 1 bunch arugula
- 1 pound sliced provolone cheese (optional)
- =
Directions
1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Season catfish fillets with salt and pepper. Fry fillets in the hot oil, in batches if necessary, for 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Place fillets on a plate to cool and drizzle with lemon juice.
2. Drain giardeniara and place in a small bowl. Add olives, parsley, garlic and the remaining tablespoon of olive oil and mix until combined.
3. Slice the bread in half horizontally and pull out most of the soft white part in the middle. Spread half of the giardeniara mixture in the hollow of the bottom piece of bread. Arrange the fillets in a single layer over the vegetables. Top with layers of tomato slices, arugula leaves and provolone slices, if using, and remaining giardeniara mixture. Place the other half of the bread on top, pressing firmly into place.
4. Using a serrated knife, cut the sandwich into wedges and serve. The wedges can be individually wrapped and served at a picnic.