Can’t Miss Catfish 

I love fish and seafood. I adapted this recipes from Paula Dean’s Can’t Miss Red Snapper, because I prefer catfish to red snapper.  This simple and flavorful recipe is very forgiving. There’s not a lot of measuring required, just go with what feels right. Can’t miss catfish is awesome with couscous or quinoa to soak up the saucy roasted veggies. I’ve even made a fish sandwich with the leftovers. Any white freshly firm fish works with this dish. Use a variety of peppers for a colorful tasty dish that’s light but very satisfying. 

Peace & Java
Prep Time: 15 min            Cook Time: 15 min              Total Time: 30 min     
Serving Size: 1 4 ounce fillet with 1 cup veggies

Servings: 4                          Difficulty: Easy Peasy        Yield: 4 servings

INGREDIENTS:

2 (8 ounce) catfish fillets, about 1/2 inch thick

6-8 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 sweet onion, sliced

1/2 cup freshly grated Parmesan cheese

1 tablespoon Worscestershire sauce

2-3 teaspoons Old Bay or Cajun seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


DIRECTIONS: 

1. Preheat oven to 350 degrees.

2. Season the fish with old bay or Cajun seasoning, salt and pepper and Worcestershire.

3. Spread the onions and papers on a 13×9 baking sheet and place the fish fillets on top.

4. Bake for 10-12 minutes, remove the pan from the oven and baste with pan juices. Sprinkle the fish with Parmesan cheese and place under the broiler for 2-3 minutes until the cheese browns.


NOTES, TIPS & TRICKS: 

Don’t like catfish? No problem, try tilapia, halibut, cod or red snapper.

 

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