What’s better than a delicious, easy U.S. Farm-Raised Catfish dish? A U.S. Farm-Raised Catfish dish enjoyed OUTSIDE! The evening temps have been so nice lately, that we decided to get a little fancy and eat outside! One of these days, I’d love to have a designated outdoor dining area that can fit at least five people around it, but since today is not that day, I pulled together a couple of round tables and got a little creative with seating. It turned out pretty cute and the kids thought it was so much fun! We would totally do the whole experience again, from the menu to the setup!
I found the recipe for Oven Roasted Catfish With Grape Tomatoes on The Catfish Institute’s website, uscatfish.com, and was immediately sold. Not too many ingredients, light and simple, and easily removable “extras” for the picky eaters in the bunch!
The flavor was fantastic— but how could it not have been?! One of the main reasons I like U.S. Farm-Raised Catfish is because it has a very mild flavor. I’m very picky about my fish! So, said mild flavor combined with shallots, tomatoes, capers, lemon, and pine nuts was wonderful! Simple and wonderful.
After customized “extras” removals for each of the children, it was very well received! Wilson specifically requested corn as the side to go with this dish, which I probably wouldn’t have chosen, but he was all about the corn, so I went with it. It was actually great!
To make this full-family pleasing recipe for your crew…
Here’s what you need:
- 4 U.S. Farm-Raised Catfish fillets
- 1 lemon, sliced thin
- 2 tablespoons olive oil
- 1⁄2 teaspoon red pepper flakes
- Salt and pepper
- 1 cup grape tomatoes, cut in half
- 2 shallots, sliced
- 2 tablespoons capers
- 4 cloves garlic, thinly sliced
- 1⁄2 cup pine nuts, toasted
Here’s what you do:
PREHEAT oven to 425° F.
LAYER catfish and lemon slices in a shallow baking dish.
DRIZZLE fillets with olive oil; season with dried red pepper flakes, salt and pepper.
TOP with grape tomatoes, shallots, capers and garlic.
BAKE for 20 minutes or until white and flaky; top with toasted pine nuts.
I hope you enjoy this simple recipe as much as we did! And I hope the evening temps continue to stay nice so we can do more of this al fresco dining thing on into August, which is NATIONAL CATFISH MONTH! I’ve got a really fun recipe to share with you next month to celebrate, PLUS I plan to hit a local restaurant or two and order their catfish dishes! I’ll share more on Instagram, so be sure you’re following me there!
Have a great day, and thank you, as always, for stopping by!
Huge thanks to U. S. Farm-Raised Catfish for supporting this post. All opinions are my own!
