August | 2013 | The Chipper Writer (aka Alanna Klapp)

Catfish with fresh herbs & lemon juice served with roasted garlic quinoa & steamed cauliflower

I Googled “herbs for catfish” and found the inspiration for today’s recipe post, “Herb-Baked Catfish” on Cooks.com. This recipe calls for dried herbs but I wanted to use fresh herbs from our herb garden. Here’s my version. Today’s featured herbs are:

Thyme

Oregano

Parsley

Basil

Catfish with Fresh Herbs & Lemon Juice

Ingredients

2 catfish fillets

1 medium garlic clove (I used a tbsp. of minced garlic since I didn’t have fresh)

1 tsp. Himalayan pink salt

1/2 tsp. fresh thyme

1/2 tsp. fresh oregano

2 tbsp. chopped fresh parsley

2 tbsp. butter, melted

1/2 tsp. pepper

3/4 tsp. paprika

1/2 tsp. fresh basil

2 tbsp. lemon juice

Directions

Mix minced garlic and melted butter in a small bowl, then spread over the bottom of a glass baking dish. Mix pepper, Himalayan pink salt, paprika, and the fresh thyme, oregano and basil and coat the fish on both sides. Put each fillet on the baking dish on top of the butter and garlic.Squirt the fillets with lemon juice. Bake at 350 for 15 minutes or until the fish flakes with a fork. Remove fillets onto serving plates, then stick the baking dish back in the oven for 4 minutes. Pour the butter and garlic over each fillet. Makes 2 servings.