• 4 City Fish Market fresh catfish fillets
• 1½ tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 lemon, divided
• 2 tablespoons fresh parsley, chopped

Cajun Seasoning

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper, or more to taste

1. Pat the catfish fillets dry with paper towels. Combine all of the Cajun seasoning ingredients, then generously season both sides of each fillet.
2. Heat the olive oil in a large cast-iron or heavy skillet over medium-high heat.
3. Add the catfish and cook undisturbed for about 3–4 minutes, until the underside develops a dark, flavorful crust.
4. Flip and cook for another 2–4 minutes, depending on the thickness of the fillets, until the fish is opaque and reaches 145°F internally.
5. Reduce the heat to low. Add the butter and minced garlic to the skillet. Once melted, squeeze in the juice of half a lemon.
6. Spoon the garlic butter over the catfish for about 30 seconds, then remove from the heat.
7. Finish with chopped parsley and serve with wedges from the remaining lemon.