with Blistered Veggies and Roasted Potatoes
We’re inclined to believe that a good blackening makes anything more delicious. It adds a layer of spice and smokiness while letting the flavor of what’s beneath shine. In this case, that’s tender, mild catfish, which really seems to come alive with all that seasoning. And with blistered veggies and toasty roasted potatoes on the side, there’s plenty of sizzling warmth to go around.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Core, seed, and remove white ribs from bell pepper, then thinly slice. Halve, peel, and thinly slice onion. Cut potatoes into ½-inch cubes. Finely chop cilantro. Cut lemon into wedges. Mince or grate garlic. Trim any stems from green beans.
Toss potatoes on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add green beans, onion, bell pepper, and garlic. Cook, tossing, until softened and lightly charred, 7-8 minutes.
Stir half the cilantro into pan. Season with salt and pepper. Remove veggies from pan and set aside. TIP: Cover with aluminum foil to keep warm.
Heat another drizzle of olive oil in same pan over medium-high heat. Season catfish all over with blackening spice, salt, and pepper. Add to pan and cook until opaque in center and lightly blackened on outside, 2-3 minutes per side.
Divide potatoes and veggies between plates, then top with catfish. Sprinkle with remaining cilantro. Serve with lemon wedges on the side for squeezing over.