Catfish fillets roast atop a bed of asparagus in this easy weeknight recipe. Use fresh oregano or parsley instead of thyme in the quick breadcrumb topping, if you like.
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.
PER SERVING:370 calories (140 from fat), 16g total fat, 2.5g saturated fat, 90mg cholesterol, 380mg sodium, 27g carbohydrate (6g dietary fiber, 8g sugar), 33g protein
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Serving Size: 1 Serving (654g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 617 | ||
Calories from Fat: 212 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 271.2mg | 83 % | |
Sodium 259.8mg | 9 % | |
Potassium 1704.8mg | 45 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 13.6g | ||
Protein 81.4g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 617
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