NUTRITION

SERVINGS

INGREDIENTS

8 oz catfish fillets

1 tbsp olive oil

1 medium bell pepper

1 medium zucchini

0.5 medium red onion

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried oregano

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces and place them in a mixing bowl.

• 3

  Toss the vegetables with half of the olive oil and a small pinch of the sea salt and black pepper until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 5

  In a small ramekin, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, and the remaining salt and pepper.

• 6

  Pat the catfish fillets completely dry with a paper towel and coat both sides generously with the prepared blackened seasoning rub.

• 7

  Heat the remaining olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 8

  Carefully place the catfish fillets in the hot skillet and sear for 3-4 minutes per side until a dark crust forms and the fish is opaque.

• 9

  Plate the blackened catfish alongside the roasted vegetables and finish with a fresh squeeze of lemon juice for a zesty brightness.