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Sheet Pan Catfish with Roasted Fall Vegetables
- Total Time: 50 minutes
- Yield: 4-6 Servings
Ingredients
1 lb. catfish fillets
Marinade:
- ¼ c extra-virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried red pepper flakes
- Salt and pepper
Vegetables:
- 1 lb. petite potatoes
- 1 lb. sweet potatoes
- 2 shallots
- 2 zucchinis
- 1 honey crisp apple, cut into ¾ inch slices
- 4 slices bacon
- Dried thyme or rosemary
- Salt and pepper
Instructions
- PREHEAT oven to 375 F.
- WHISK marinade ingredients together. Place catfish fillets in a Ziploc bag. Add marinade to bag, close tightly and shake to completely cover catfish in the marinade.
- LINE a large baking sheet with foil and coat with cooking spray.
- CHOP vegetables to a uniform size. Leave the apple unpeeled, remove the core and slice into ¾ inch chunks.
- SPREAD vegetable mix onto baking sheet evenly. Drizzle with olive oil and sprinkle with salt and pepper.
- CHOP bacon and sprinkle over the vegetable mix evenly.
- BAKE at 375 F for 30 minutes. Remove pan from oven.
- USING a spatula, rotate the vegetable mix around to get an even roast all over. Place the catfish fillets on top of the vegetable mix and drizzle with remaining marinade.
- PLACE back in the oven for another 12-15 minutes, or until the catfish is completely cooked through.
- GARNISH with herbs and serve.
- Prep Time: 15 Mins
- Cook Time: 35 Mins
