Baked Catfish with Pecan Crust
This seafood recipe is a quick, easy and delicious southern-style main dish. Any firm, white-fleshed fish can be substituted for the catfish and the recipe can be made in any amount.
- Cooking oil spray
- 4 catfish fillets, about 6 ounces each
- Salt and pepper to taste
- 3/4 cup pecans
- 3/4 cup fresh breadcrumbs, white or whole grain
- 1 tablespoon butter, preferably unsalted, melted
- 1 tablespoon Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- Olive oil or additional melted butter
- 4 lemon wedges
Preheat oven to 375° F. Spray a baking dish large enough to hold the fish in one layer. Place the fish in the dish; season with salt and pepper. Grind the pecans in a food processor until finely chopped, being careful not to make nut butter. Mix together the pecans and breadcrumbs. Add the butter, mustard, cheese, dill and parsley; mix until well combined. Pat the crumbs onto the top of each fillet. Drizzle with olive oil or extra melted butter. Bake until fish is done, about 15 minutes. Serve immediately with lemon wedges.