Name: Sheet Pan Catfish with Roasted Fall Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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; 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

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

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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