YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Baked Catfish with Roasted Broccoli
Enjoy this vibrant and flavorful meal featuring tender catfish fillet encrusted with a light, crispy panko coating and infused with zesty lemon and fresh herbs. Paired with perfectly roasted broccoli, this dish delivers a satisfying crunch and bright, aromatic accents ideal for a nutritious dinner.
INGREDIENTS
7 oz Catfish Fillet
1.5 cups Broccoli
0.5 tbsp Olive Oil
2 tbsp Panko Breadcrumbs
1 Lemon (zest and juice)
0.5 tsp Dried Thyme & Parsley
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, combine the panko breadcrumbs, dried thyme, dried parsley, a pinch of salt, and pepper.
Pat the catfish fillets dry with a paper towel. Squeeze half of the lemon juice over the fillets and lightly season with salt and pepper.
Lightly drizzle or brush 0.25 tbsp of olive oil over both sides of the fillets. Press the breadcrumb mixture evenly onto the top side of each fillet.
Place the catfish fillets, breadcrumb side up, on the prepared baking sheet.
In a separate bowl, toss the broccoli florets with the remaining olive oil, a squeeze of lemon juice, salt, and pepper.
Spread the broccoli on another section of the baking sheet.
Bake in the preheated oven for about 12-15 minutes, or until the catfish is cooked through and the breadcrumbs are golden and crispy, and the broccoli is tender with slight crisp edges.
Remove from oven and garnish with fresh lemon zest. Serve immediately and enjoy!