Zesty Crusted Catfish
over Cilantro Jasmine Rice and Roasted Broccoli
- Fish
- Wheat
Even if you’re not typically a fish lover, it’s pretty easy to love catfish. At its best, it’s tender and yielding, but still has a satisfying meatiness to it. And when you dredge it in crispy golden breadcrumbs, like you do here, it only gets better. With herbed rice and crispy broccoli on the side, this recipe makes it pretty easy to add more fish to your diet (as you should) and enjoy it, too.
Ingredients
12
Catfish
(Contains: Fish)
¾
Jasmine Rice
1
Cilantro
1
Lemon
8
Broccoli Florets
½
Panko Breadcrumbs
(Contains: Wheat)
1
Fish Seasoning Blend
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat oven to 425 degrees. Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Zest lemon until you have 1 tsp zest, then cut into wedges. Finely chop cilantro.
In a small bowl, combine panko, half the zest, and 2 tsp fish seasoning (we sent more). Season with salt and pepper. Squeeze 2 tsp lemon juice into another small bowl, then whisk in a large drizzle of olive oil.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until fish is ready.
Place broccoli on one side of a lightly oiled baking sheet. Season with salt and pepper. Pat fish dry with a paper towel, then place on other side of sheet and brush with lemon dressing. (TIP: Whisk dressing first if it has separated.) Gently press crust onto tops of fish to adhere. Roast in oven until fish is flaky and broccoli is lightly crisped, 15-20 minutes.
Once fish is done, fluff rice with a fork. Stir in remaining zest, a squeeze of lemon, and half the cilantro. Season with salt and pepper.
Divide rice and broccoli between plates. Top with fish. Sprinkle with remaining cilantro and serve with lemon wedges on the side for squeezing over.
