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