Herb-Crusted Catfish with Lemon Greens

This light and flavorful dish celebrates the agricultural traditions of the Midwest, pairing herb-crusted catfish with zesty sautéed greens. Perfect for showcasing Illinois and Indiana's love for fresh, locally sourced ingredients.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Ingredients

  • 4 catfish fillets
  • 1 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped (garden or locally grown)
  • 1 tablespoon fresh dill, chopped (garden or locally grown)
  • 1 teaspoon lemon zest
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 4 cups mixed greens (garden or locally grown)
  • 1 lemon, juiced
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine breadcrumbs, parsley, dill, lemon zest, salt, and pepper.
  3. Dip each catfish fillet in the beaten egg, then coat with the breadcrumb mixture.
  4. Place the fillets on the baking sheet and drizzle with olive oil. Bake for 15-20 minutes, or until golden brown.
  5. Meanwhile, sauté the mixed greens in a skillet with olive oil and lemon juice. Season with salt and pepper.
  6. Serve the herb-crusted catfish over the lemon greens.
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