Saturday, May 2, 2009
Baked Breaded Catfish with Parmesan
When I got back from a vacation in Belize this time last year, I was addicted to fish and looked up a ton of recipes, more than I could possibly make in a month, and tucked them away. This is one of those, and is so easy and so good that the first time I made it, I made it again the next night. There are witnesses. It goes really well with corn bread or couscous or roasted potatoes, and spinach sauteed in garlic mixes with it quite nicely, in case you were wondering. It doesn't even need the cheese, really, but I can't help but add cheese to things. It's not the worst habit a girl could have.
This recipe takes about 5 minutes of prep work and is done baking before you know it. 2 large fillets serves 3 to 4 people, depending on the fillets and the people. You can use seasoned breadcrumbs if you prefer, but the pre-seasoned breadcrumbs tend to be Italian and that gives a different feel to the dish. Tasty, though, I'm sure. Also, if you have grated parmesan instead of shredded, you can mix it in with the breadcrumbs at the beginning.
Yes, that's sweet potato cornbread in the picture.
Baked Breaded Catfish
1/2 to 3/4 cup plain breadcrumbs
1/4 tsp garlic powder
1/3 cup lemon juice
3 tbsp olive oil
2 large catfish fillets
1 tbsp paprika
1/4 cup shredded parmesan
Preheat oven to 400º. Generously grease a baking pan (I prefer glass for fish) and set aside.
In a shallow dish, combine the breadcrumbs and garlic powder. In another shallow dish (or on a plate), stir the lemon juice and olive oil together. Coat both sides of each fillet with the oil mixture and then lay both sides in the breadcrumbs, making sure to coat evenly. Lay them in the prepared pan and sprinkle with the paprika and parmesan.
Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 and bake another 8 to 10 minutes.