Midwest Catfish Bake with Herb-Crusted Vegetables

This hearty Midwest-inspired dish celebrates the rich flavors of the region, bringing together flaky, oven-baked catfish with a golden herb crust and roasted root vegetables. The breadcrumb topping, infused with fresh parsley and thyme, adds a satisfying crunch that complements the tender fish. Root vegetables, a staple in Midwestern kitchens, soak up the flavors of olive oil and herbs during roasting, creating a side dish that is both comforting and wholesome. This recipe honors the simple yet robust culinary traditions of the Midwest, where local ingredients shine in every bite.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Ingredients

• 4 catfish fillets
• 2 cups breadcrumbs
• 2 tbsp parsley (garden or locally grown), chopped
• 1 tbsp thyme (garden or locally grown), chopped
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1/2 cup lemon juice
• Assorted root vegetables (e.g., carrots, parsnips, and potatoes) (garden or locally grown), diced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix breadcrumbs, parsley, thyme, garlic powder, paprika, cayenne pepper, salt, and black pepper.
3. Coat the catfish fillets in olive oil, then press into the breadcrumb mixture to form a crust.
4. Arrange the fillets and diced vegetables on a baking sheet. Drizzle vegetables with olive oil and sprinkle with salt and pepper.
5. Bake for 30-35 minutes, flipping the vegetables halfway through, until the fish is golden and flaky.
6. Serve hot with a drizzle of lemon juice over the fish and vegetables.