Crispy Herb-Crusted Catfish with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Catfish with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Catfish with Lemon

Enjoy a deliciously crispy catfish fillet with a flavorful herb crust, lightly pan-cooked to perfection and finished with a refreshing squeeze of lemon. This recipe offers satisfying crunch and bright citrus notes, making it perfect for a wholesome dinner that keeps things light yet protein-packed.

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NUTRITION

444kcal
Protein
46.5g
Fat
21.9g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1/4 cup Almond Flour

1 large Egg White

3 tablespoons Mixed Fresh Herbs

1 teaspoon Olive Oil

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels and season lightly with salt and pepper if desired.

  • 2

    In a shallow dish, combine almond flour with the chopped mixed fresh herbs.

  • 3

    Lightly beat the egg white in a separate bowl.

  • 4

    Dip the catfish fillet into the egg white, then coat evenly in the almond flour-herb mixture.

  • 5

    Heat the olive oil in a non-stick skillet over medium heat.

  • 6

    Place the catfish in the skillet and cook for about 3-4 minutes per side until crispy and cooked through.

  • 7

    Transfer the fillet to a plate and drizzle with fresh lemon juice before serving.

Crispy Herb-Crusted Catfish with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Crusted Catfish with Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Catfish with Lemon

Enjoy a deliciously crispy catfish fillet with a flavorful herb crust, lightly pan-cooked to perfection and finished with a refreshing squeeze of lemon. This recipe offers satisfying crunch and bright citrus notes, making it perfect for a wholesome dinner that keeps things light yet protein-packed.

NUTRITION

444kcal
Protein
46.5g
Fat
21.9g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1/4 cup Almond Flour

1 large Egg White

3 tablespoons Mixed Fresh Herbs

1 teaspoon Olive Oil

1 Lemon Wedge

PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels and season lightly with salt and pepper if desired.

  • 2

    In a shallow dish, combine almond flour with the chopped mixed fresh herbs.

  • 3

    Lightly beat the egg white in a separate bowl.

  • 4

    Dip the catfish fillet into the egg white, then coat evenly in the almond flour-herb mixture.

  • 5

    Heat the olive oil in a non-stick skillet over medium heat.

  • 6

    Place the catfish in the skillet and cook for about 3-4 minutes per side until crispy and cooked through.

  • 7

    Transfer the fillet to a plate and drizzle with fresh lemon juice before serving.