Catfish in Provencal Packages Recipe | Tyler Florence | Food Network

Ingredients

• 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