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Blackened Catfish

Blackened Catfish

with Crispy Potatoes and Blistered Summer Vegetables

Typically battered and fried, catfish is a staple of Southern cooking. For a lighter preparation, we’re blackening this flaky fish with a potent mix of spices. A side of crispy roasted potatoes and caramelized vegetables compliments the dish; a sprinkling of chopped cilantro and a wedge of lemon brightens it up.

Tags:
Gluten-free
Eat First
Allergens:
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 2 people

12 ounce

Catfish

(Contains: Fish)

1 unit

Red Bell Pepper

4 ounce

Green Beans

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

8 g

Cilantro

1 teaspoon

Blackening Spice

2 clove

Garlic

Not included in your delivery

3 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories547 kcal
Energy (kJ)2289 kJ
Fat27 g
Saturated Fat0 g
Carbohydrate50 g
Sugar0 g
Dietary Fiber10 g
Protein37 g
Sodium435 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan

Instructions

Prep the vegetables
1

Preheat oven to 400 degrees (200c). Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Halve, peel, and thinly slice the onion. Cut the potatoes into ½-inch cubes. Finely chop the cilantro. Cut the lemon into wedges.

Roast the potatoes
2

Toss the potatoes on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place in the oven and roast for 15-20 minutes, tossing halfway through, until golden brown.

Cook the vegetables
3

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the green beans, onion, and bell pepper and cook, tossing, 7-8 minutes, until softened and slightly blistered. Stir in half the chopped cilantro, season with salt and pepper, and set aside

4

In the same pan, heat another 1 tablespoon olive oil over medium-high heat. Season the catfish on all sides with the blackening seasoning, salt, and pepper. Add the catfish to the pan and cook 3-4 minutes per side, until cooked through and slightly blackened.

5

Plate the potatoes and blistered vegetables, then top with the blackened catfish. Serve with lemon wedges, a sprinkle of the remaining cilantro, and enjoy!

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