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Baked Catfish with a Side of Asparagus and Greens
Indulge in a delicious and nutritious meal with this Baked Catfish with a Side of Asparagus and Greens recipe. Perfect for a low-carb, high-protein, and diabetic-friendly meal, this dish serves two and is suitable for a delightful lunch or dinner. The tender catfish and fresh asparagus make for a light yet satisfying meal, while the greens add a burst of nutrients and flavor.
Serve the dish with a side of lemon wedges for extra zesty flavor.
Pair with a light and refreshing cucumber and tomato salad, dressed with a simple vinaigrette.
Add a side of cauliflower rice or mashed cauliflower for a more filling, low-carb meal.
2 catfish fillets (6-8 oz each)
1 bunch asparagus, trimmed
2 cups mixed greens (e.g., spinach, kale, arugula)
2 tbsp olive oil, divided
1 lemon, zested and juiced
Salt and pepper, to taste
Optional: fresh herbs for garnish (e.g., parsley, dill, chives)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Pat the catfish fillets dry with a paper towel and season both sides with salt and pepper. Place the fillets on the prepared baking sheet.
In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, and lemon zest. Drizzle the mixture over the catfish fillets.
Bake the catfish in the preheated oven for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
While the catfish is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 4-5 minutes, or until tender-crisp. Season with salt and pepper.
Add the mixed greens to the skillet with the asparagus and cook for an additional 1-2 minutes, or until the greens are wilted and heated through.
To serve, divide the baked catfish, asparagus, and greens between two plates. Garnish with fresh herbs, if desired.
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