3 teaspoons chopped fresh thyme, divided (or oregano, or parsley)
1 1/2 tablespoons extra virgin olive oil, plus more for pan
Salt and ground black pepper to taste
1 1/4 pounds asparagus, trimmed
1 tablespoon honey
4 (5- to 6-ounce each) catfish fillets
Instructions
Preheat oven to 425°F. Put breadcrumbs, pecans, 2 teaspoons
thyme, 1 tablespoon oil, salt, pepper and 2 tablespoons water in a
medium bowl and toss to combine. Set aside.
Toss asparagus with remaining 1/2 tablespoon oil, remaining 1
teaspoon thyme, honey, salt and pepper in a large bowl and spread
it in a single layer on a large oiled baking sheet.
Scatter one-quarter of the breadcrumb mixture over the
asparagus and arrange catfish over asparagus. Press remaining
breadcrumb mixture on top of catfish fillets.
Roast until catfish is cooked through and asparagus is tender, 10 to
12 minutes. Transfer to plates and serve.
Originally Submitted
5/13/2009
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