|
| · Recipes Home | · Website Home |
|
Catfish Roasted With Sesame Seeds, Basil, Garlic and Spinach Serves 4 4 Farm-Raised Catfish fillets, 4- to 6-oz (125 g to 180 g) each (½ inch thick) 5 oz (150 g) washed fresh spinach, coarse stems removed, coarsely chopped ¼ cup (50 mL) fresh basil or parsley, minced 1 tbsp (15 mL) sesame oil 1 tsp (5 mL) olive oil 1 tbsp (15 mL) soy sauce 2 tsp (10 mL) lemon juice 2 tsp (10 mL) wholegrain Dijon mustard 2 cloves garlic, minced 1/2 tsp (2 mL) salt and pepper ¼ cup (50 mL) white or black sesame seeds ¼ tsp (1 mL) cayenne pepper (optional) Preheat oven to 450ºF (230ºC). Place catfish fillets on an oiled baking pan. Tuck a handful of spinach under each fillet. Fold under 2 inches (5 cm) of the thin end of each fillet to enclose spinach at one end. In a small bowl, whisk together herbs, oils, soy, lemon juice, Dijon and garlic. Spread mixture over catfish. Sprinkle with salt and pepper. Sprinkle heavily with sesame seeds and lightly with cayenne pepper, if using.
Roast until fish flakes easily when tested with a fork, 10 to 12 minutes.
|