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.
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Red Bell Pepper
Yukon Gold Potatoes
Not included in your delivery
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.
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.
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
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.
Plate the potatoes and blistered vegetables, then top with the blackened catfish. Serve with lemon wedges, a sprinkle of the remaining cilantro, and enjoy!