Catfish with Lemon Butter Okra and Red Pepper Stew

4 each fillets catfish, 5 ounces each
1 1/2 pound okra, sliced into 1/2 inch rounds
1 small onion, diced
2 T butter
1 each lemon, juiced
2 each red bell pepper, sliced into thin strips
1 clove garlic, sliced
2 T parsley-garlic finishing mix

Preheat oven to 350 degrees.

Begin by sauteing the onion and garlic in the butter. After about 3 minutes, add in the sliced peppers and cook for another minute over high heat. Add in the okra rounds and stir to combine. Season with salt and add in the lemon juice and 1 cup of water. Bring to a boil and then place the catfish fillets on top of the vegetables. Place the whole pan in the oven and cook for 12 minutes. Turn the oven off and remove the pan. Place the catfish on a plate and place back in the oven to keep warm. Put the vegetables on the stove to boil out any remaining liquid. When it is reduced to a thick syrupy consistency, check the seasoning again and divide among the plates. Place the catfish fillets from the oven over the okra and finish with a spoonful of the parsley mixture.