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Zesty Crusted Catfish
Zesty Crusted Catfish

Zesty Crusted Catfish

over Cilantro Jasmine Rice and Roasted Broccoli

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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.

Tags:Eat First

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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount





Jasmine Rice






Broccoli Florets


Panko Breadcrumbs



Fish Seasoning Blend

Not included in your delivery

1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate85 g
Sugar4 g
Dietary Fiber6 g
Protein34 g
Cholesterol115 mg
Sodium150 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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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.