Catfish in Provencal Packages
Ingredients
- 4 catfish fillets, 6-ounces each
- 4 baby red potatoes, thinly sliced in circles
- 2 Roma tomatoes, cut in half
- 16 basil leaves
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons butter
- 2 lemons, sliced in circles
- 4-ounce can artichoke hearts in water, drained and quartered
- 1/4 cup Kalamata or other black olives, pitted
- Pinch red pepper flakes
- 2 teaspoons dried oregano
- Salt and pepper, to taste
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