Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the green pepper, onion and garlic, and saute for 2 to 3 minutes, or until the vegetables become translucent.

2. Add the chicken broth, tomatoes, oregano, basil and black pepper; bring to a boil and cook for 2 minutes.

3. Reduce the heat to medium-low. Place the catfish fillets over the sauce, cover and simmer for 7 to 9 minutes, or until the fish flakes easily with a fork.