Catfish fillets roast atop a bed of asparagus in this easy weeknight recipe. Use fresh oregano or parsley instead of thyme in the quick bread crumb topping, if you like.
Ingredients
Method
Preheat the oven to 425°F.
Put bread crumbs, pecans, 2 teaspoons thyme, 1 tablespoon oil, half the salt and pepper and 2 tablespoons water in a medium bowl and toss to combine. Set aside.
Toss asparagus with remaining 1/2 tablespoon oil, remaining 1 teaspoon thyme, honey, salt and pepper in a large bowl and spread it in a single layer on a large oiled baking sheet.
Scatter 1/4 of the bread crumb mixture over the asparagus and arrange catfish over asparagus.
Press remaining bread crumb mixture on top of catfish fillets.
Roast until catfish is cooked through and asparagus is tender, 10 to 12 minutes.
Transfer to plates and serve.
Nutritional Info
Serving Size
Calories
370
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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