NUTRITION

SERVINGS

INGREDIENTS

6 oz Catfish Fillet

1/4 cup Almond Flour

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Spice Mix (Paprika, Garlic Powder, Onion Powder, Black Pepper, Cayenne, Salt)

PREPARATION

• 1

  Pat the catfish fillet dry with paper towels.

• 2

  In a shallow dish, combine the almond flour and the spice mix (paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt).

• 3

  Lightly brush the catfish fillet on both sides with olive oil to help the coating adhere.

• 4

  Dredge the fillet in the almond flour mixture, ensuring an even, light crust is formed.

• 5

  Heat a non-stick skillet over medium-high heat. Once hot, place the coated catfish fillet in the skillet.

• 6

  Cook the fillet for about 4 minutes on each side or until the crust is crispy and the fish flakes easily with a fork.

• 7

  While the fish cooks, mix the lemon juice with the chopped fresh parsley to create the lemon-herb sauce.

• 8

  Once cooked, transfer the catfish to a plate and drizzle the lemon-herb sauce over the top.

• 9

  Serve immediately and enjoy the crisp, peppery crust paired with the bright, fresh sauce.