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 |