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Pat catfish dry and season it all over with half the salt and pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat. Arrange two fillets in the skillet and cook, flipping once, until cooked through and golden brown, about 5 minutes. Transfer to a plate and keep warm. Wipe skillet clean and repeat process with 1/2 tablespoon oil and remaining fillets.
Return skillet to heat; add tomatoes and cook, tossing gently, until hot throughout, about 1 minute. Transfer to a large bowl, toss with parsley, lime juice, remaining 1/2 tablespoon oil, salt and pepper. Spoon salad over catfish and serve.