This is super easy and the perfect dish when I feel like I need to lighten up after the holidays. I use catfish, but you could use some other medium-firm white fish. Tilapia would work. Spice it up a bit if you like by adding some cayenne or hot pepper flakes to the olive mixture.
For each catfish filet, combine the following and have at room temperature:
1/4 cup chopped, pimiento stuffed olives
1 tsp grated lemon zest
2 tbsp minced parsley
1 tbsp minced scallion greens
Heat some vegetable or olive oil in a nonstick skillet. Season the fish with some salt and pepper and let is sizzle in the skillet, about 3-4 minutes per side, until done to your liking. Top with the olive mixture and serve.