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!
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
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- 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).