Broiled Catfish with Thyme Breadcrumbs

Broiled Catfish with Thyme Breadcrumbs

Serves 4
Try topping tilapia, salmon or red snapper fillets with these simple but flavorful breadcrumbs. If you like, add a few pinches of other fragrant dried herbs like parsley, rosemary or sage to the mix, too.
  • 2 tablespoons butter
  • 1/2 cup unseasoned breadcrumbs
  • 1 1/2 teaspoon dried thyme
  • pinch of cayenne
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 pound catfish fillets
  • Salt and pepper, to taste
  • 1/2 lemon, cut into wedges
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Preheat the broiler and place the rack about 4 inches from the heat source.

In a medium sauté pan, melt butter over medium-low heat. Add breadcrumbs, thyme and cayenne. Stir to combine and cook for 1 minute. Set aside.

Brush a baking pan with some of the olive oil. Arrange fish in the prepared baking pan, brush with remaining olive oil and sprinkle with salt and pepper. Broil the fish for 4 to 6 minutes, changing the position of the pan halfway through to ensure even cooking. Cooking time may vary so allow 8 to 10 minutes per inch of thickness of fish.

Remove fish from the oven, sprinkle with breadcrumbs and broil for 1 to 2 minutes more or until the crumbs are golden and crusty. Watch closely at this point so the crumbs don't burn.

Serve with lemon wedges.
Nutritional Info: 
Per Serving: Serving size: 174g-wt., 360 calories (220 from fat), 24g total fat, 7g saturated fat, 80mg cholesterol, 480mg sodium, 10g carbohydrates, (1 g dietary fiber, 1g sugar), 24g protein.

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