Another one from Bjørn Again!


My wife surprised me with a craving for fish last week! She is a vegetarian, also loves seafood like crabmeat, i.e., but she rarely eats fish and with rarely I mean never. I took the challenge and educated myself what fish to buy. I certainly wanted something moderate in taste, inexpensive, easy to prepare and to eat. But what kind of a fish should it be? On theMonterey Bay Aquarium website I found some help and I decided to try a catfish fillet. To add a counterpart to the tender & juicy fish texture I prepared a crispy crust of almonds, thyme and lemon zest.

Salad is one of my favorite dishes. I love salads. And what would better fit to a fish than watercress with a spicy mustard dressing? Not to mention that we now have a seasonal, healthy and low-carb dish, which can be prepared in less that 30 minutes!

Yes, I also prepared some orange cherry tomatoes, but this dish is better with just the fish & salad. Trust me!

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Catfish with Almond-Thyme Crust

  • Yield: 4 servings 1x


  • 1 catfish fillet
  • 1 organic lemon, zested
  • 4 tablespoons almonds, whole or crushed
  • 2 tablespoons thyme
  • salt & pepper, to taste
  • 2 tablespoons vegetable oil


  1. Preheat oven to 375°F.
  2. In a blender, food processor, or mortar and pestle; grind almonds, thyme, lemon zest with salt & pepper to a chunky creme and spread it on one side of the catfish.
  3. Heat up the vegetable oil in a medium to large oven-proof pan (no plastic handles) over medium-high heat. If you don’t have an oven-proof pan, you can transfer the fish to an oven dish – see next steps.
  4. Place the catfish, crust-side down, in the hot oil (cautious!). Turn the heat down to medium-low and leave for 3-5min. Careful not to burn the almonds.
  5. Turn the fish over and put the pan in the oven for no more than 8 minutes (or transfer to a greased oven dish – grease with vegetable oil).


Allergens: fish

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