| 4 | Catfish fillets (1 pound) |
| 1/4 c. | Lemon juice |
| 1/4 tsp. | Italian seasoning |
| | Vegetable cooking spray |
| 1/2 c. | Green onions, chopped |
| 1 | Medium sweet red pepper, seeded and chopped |
| 1 clove | Garlic, minced |
| 1 | Small tomato, diced |
| 1/4 tsp. | Salt |
| 1/8 tsp. | Pepper |
| 1 c. | Shredded part-skim mozzarella cheese |
1) Rinse the fillets with cold water, and pat dry. Place in a shallow dish. Pour the lemon juice over the fillets; sprinkle with italian seasoning. Cover and refrigerate 1 hour.
2) Preheat oven to 350 degrees. Coat a large skillet with cooking spray and place over medium heat until hot. Add the onions, sweet red pepper, and garlic; saute until the vegetables are tender, approximately 6 minutes. Add the tomato and saute until thoroughly heated. Remove the mixture from the heat.
3) Remove the fillets from the lemon juice; place in a 12x8x2 inch baking dish. Sprinkle with salt and pepper. Bake, uncovered, for 15 minutes. Spoon the reserved vegetable mixture evenly over the fillets; sprinkle with cheese. Bake an additional 10 minutes or until the fish flakes easily when tested with a fork.