Oven-Roasted Pecan Crunch Catfish and Asparagus
Casting a fishing rod into a cool, clear lake is one of the summer’s time-honored traditions, and if you are lucky enough to catch a fish, then try this recipe on your catch. Even if catfish is not one of your favorites, you can use this recipe on any other white, flaky fish like tilapia or trout. The bed of asparagus adds a pop of color and makes a healthy side dish. Use fresh oregano or parsley instead of thyme in the quick breadcrumb topping, if you like.
1 cup whole wheat Panko breadcrumbs
1/4 cup chopped pecans
3 tsps. chopped fresh thyme, divided
1 1/2 tbs. extra virgin olive oil, plus more for the pan
Salt and ground black pepper to taste
1 1/4 pound asparagus, trimmed
1 tablespoon honey
4 (5- to 6-ounce each) catfish fillets
Preheat oven to 425°F. Put breadcrumbs, pecans, 2 teaspoons thyme, 1 tablespoon oil, salt, pepper and 2 tablespoons water in a medium bowl and toss to combine. Set aside. Toss asparagus with remaining 1/2 tablespoon oil, remaining 1 teaspoon thyme, honey, salt and pepper in a large bowl and spread it in a single layer on a large oiled baking sheet. Scatter one-quarter of the breadcrumb mixture over the asparagus and arrange catfish over asparagus. Press remaining breadcrumb mixture on top of catfish fillets. Roast until catfish is cooked through and asparagus is tender, 10 to 12 minutes. Transfer to plates and serve.
-Courtesy of Whole Foods Market