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Keto-Friendly Basil Pesto Catfish with Cheesy Green Beans
- Total Time: 55
Ingredients
Scale
- 2 Heartland Catfish U.S. Farm-Raised Fillets
- 1 pint cherry or grape tomatoes
- 16 ounces fresh green beans
- 1cup freshly shredded mozzarella cheese (buy fresh to avoid added fillers and carbs)
- ½cup freshly grated parmesan cheese
- ½ cup basil pesto (check label to avoid added fillers and carbs)
- 2 ½ tablespoon olive oil
- 1 ¼ teaspoon kosher salt
- 1 ¼ teaspoon freshly ground black pepper
Instructions
- Arrange two racks in the oven: one in the middle and one below. Preheat oven to 400°F.
- Place tomatoes and green beans on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss. Evenly spread keeping vegetables separate.
- Thoroughly pat catfish fillets dry. Season all sides with salt and pepper. Center fillets on the baking sheet.
- Place both baking sheets in the oven and cook for 10 minutes.
- Grate parmesan and shred mozzarella cheese.
- After 10 minutes, remove both baking sheets from oven.
- Coat catfish with a thin layer of pesto until each fillet is evenly covered. Place back in oven and cook for an additional 5 minutes.
- Toss green beans before sprinkling with parmesan and mozzarella cheese. Bake for 5-10 minutes or until cheese is golden brown and bubbly.
- Remove both sheets from oven, plate and enjoy!
- Prep Time: 10
- Cook Time: 45
