YOUR SOLIN GENERATED RECIPE
Crispy Blackened Catfish with Roasted Asparagus and Quinoa
Enjoy a flavorful twist on a classic with this crispy blackened catfish served alongside tender roasted asparagus and a side of fluffy quinoa. The fish is perfectly seasoned with a blend of paprika, garlic powder, cayenne pepper, and herbs to create that irresistible 'blackened' crust, while the asparagus is lightly coated in olive oil and gently roasted to bring out its natural sweetness. This dish balances lean protein with satisfying whole grains and fresh vegetables, making it a delightful and healthy option for any meal.
INGREDIENTS
4 oz Catfish Fillet
1 cup Asparagus Spears
1 cup Cooked Quinoa
1 tsp Olive Oil
1 tsp Blackened Seasoning Mix
PREPARATION
Preheat your oven to 425°F.
Rinse the catfish fillet under cool water and pat dry with paper towels. Pat the fillet with the blackened seasoning mix on both sides to form a crust.
Place the seasoned catfish on a lightly oiled baking sheet or cast iron skillet.
Trim the asparagus ends and toss the asparagus spears with olive oil, a pinch of salt, and pepper. Spread them out on a separate baking tray.
Put both the fish and asparagus in the oven. Roast the asparagus for about 10-12 minutes until tender and the tips are slightly crispy. Bake the catfish for about 12-15 minutes, or until the fish flakes easily with a fork.
Heat the pre-cooked quinoa if needed, or serve it at room temperature as a hearty companion to the fish and asparagus.
Plate the crispy blackened catfish alongside the roasted asparagus and a serving of quinoa. Enjoy your balanced, nutrient-packed meal!