Cook catfish in a lightly oiled skillet; pair with buttered pasta and steamed broccoli.
CBy chef_t
Servings
4
4 pieces Catfish fillets
8 oz Pasta (penne or rotini)
4 cup Broccoli florets
3 tbsp Unsalted butter
1 tbsp Olive oil
1 tsp Paprika
0.5 tsp Garlic powder
1.5 tsp Salt
0.5 tsp Black pepper
1 piece Lemon
0.25 cup Grated Parmesan cheese
1 tbsp Fresh parsley (garnish)
Calories
400 kcal
Protein
29g
Carbs
30g
Fat
24g
Fiber
4g
Sugar
3g
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Prep
1. Bring a large pot of generously salted water to a boil. Pat the catfish fillets very dry with paper towels, then season both sides with paprika, garlic powder, salt and black pepper. Cut the lemon in half, reserving one half for juicing and the other into wedges for serving.
2. Cook the pasta in the boiling water according to package directions until al dente, about 9-11 minutes, adding the broccoli florets for the final 3 minutes. Drain well, reserving a splash of the cooking water.
8 oz Pasta (penne or rotini),
4 cup Broccoli florets
3. Return the pasta and broccoli to the warm pot with half of the butter and the Parmesan cheese. Toss until glossy, loosening with a little reserved cooking water if needed, then cover to keep warm.
1.5 tbsp Unsalted butter,
0.2 cup Grated Parmesan cheese
Cook the Catfish
4. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the catfish and cook undisturbed for 4-5 minutes until golden underneath and the fillets release easily.
4 pieces Catfish fillets,
1 tbsp Olive oil
5. Flip the fillets, reduce the heat to medium, and add the remaining butter to the pan. Cook 3-4 minutes more, spooning the melted butter over the fish, until opaque and flaking easily (145°F/63°C internal). Squeeze the juice of the lemon half over the fish.
1.5 tbsp Unsalted butter,
0.5 piece Lemon
Serve
6. Divide the buttered pasta and broccoli among plates, top with a catfish fillet, and spoon over the pan juices. Garnish with parsley and serve with lemon wedges.
0.5 piece Lemon,
1 tbsp Fresh parsley (garnish)
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