Lemon Herb Catfish Bake Recipe

About this recipe

A flavorful pescatarian dinner featuring tender catfish fillets baked over a bed of spinach and topped with a zesty lemon-butter sauce and Parmesan cheese.

Ingredients

• 50G Pepper Black Ground BWFO
• - Parmesan Shavings
• 125G Daylesford Organic Brandy Butter
• - Sunita Lemon Juice Organic
• 300G Hls Msc Hake Skin On Fillet Portions
• - Tata Salt
• 600G Picard Organic Chopped Spinach With Cream
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Preheat your oven to 375°F (190°C). Rinse and pat dry the catfish fillets.
2. 2. Sprinkle the fillets with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
3. 3. Lightly grease a 9 x 13-inch baking dish and spread 2 cups of chopped spinach evenly over the bottom.
4. 4. Sprinkle the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper over the spinach, then evenly distribute 2 tablespoons of grated Parmesan cheese on top.
5. 5. In a small saucepan, melt 4 tablespoons of butter over low heat. Stir in 4 tablespoons of lemon juice and 1/2 teaspoon of garlic powder until well combined.
6. 6. Brush the catfish fillets lightly with the lemon-butter mixture and place them on top of the spinach. Reserve the remaining butter mixture.
7. 7. Bake the dish in the preheated oven for 20-25 minutes, or until the catfish is cooked through and flakes easily with a fork.
8. 8. Remove from the oven and drizzle the reserved lemon-butter mixture over the fillets before serving. Serve warm and enjoy!