Catfish Muffeletta

A Catfish recipe.

Ingredients

 * 3 tablespoons olive oil
 * 3 U.S. farm-raised catfish fillets
 * ½ teaspoon salt
 * ½ teaspoon freshly ground pepper
 * 2 tablespoons lemon juice
 * ½ cup giardeniara marinated garden salad, coarsely chopped
 * 2 tablespoons pitted ripe 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.
 * 2) Season catfish fillets with salt and pepper.
 * 3) Fry fillets in the hot oil, in batches if necessary, for 2 to 3 minutes on each side or until flakes easily when tested with a fork.
 * 4) Place fillets on a plate to cool and drizzle with lemon juice.
 * 5) Drain giardeniara and place in a small bowl.
 * 6) Add, parsley, garlic and the remaining tablespoon of olive oil and mix until combined.
 * 7) Slice the bread in half horizontally and pull out most of the soft white part in the middle.
 * 8) Spread half of the giardeniara mixture in the hollow of the bottom piece of bread.
 * 9) Arrange the fillets in a single layer over the vegetables.
 * 10) Top with layers of tomato slices, arugula leaves and provolone slices, if using, and remaining giardeniara mixture.
 * 11) Place the other half of the bread on top, pressing firmly into place.
 * 12) Using a serrated knife, cut the sandwich into wedges and serve.
 * 13) The wedges can be individually wrapped and served at a picnic.