Lemon and Rosemary Baked Catfish with Browned Butter Lemon Sauce

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I find it extremely easy to write about food that I love (hint hint – the longer posts I do are generally the ones I enjoyed the most and put the most thought behind).
This recipe is no exception.

You already know rosemary is my favorite (shame on you for not knowing that! :) ), and mixed with lemon and browned butter- it’s almost too much to handle.

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I’m also a huge, huge fish fan. There’s not one ingredient in this simple dish that I don’t love. I can guarantee you’ll love it, too.

This recipe was inspired by Robyn from addapinch.com, another blog I love. She’s a Southern mom sharing classic Southern recipes. This is the first of many of her recipes I plan on trying!

First, take four catfish fillets (large or small; mine were quite large!) and pat them dry. Place in a greased baking dish and brush the tops with olive oil and sprinkle with salt and pepper. Slice a large lemon and arrange the slices along with some rosemary sprigs in the dish.

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Bake in a 400 degree oven for 15-20 minutes or until cooked throughout.

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While that’s going in the oven, let’s focus on the stove. Browning butter is a cinch. Simply take the butter (or, in my case, light butter) and melt in a skillet on medium temperature.

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Add another lemon, sliced, once the butter is all melted. Let this cook on low-medium heat for ten minutes.

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Look at it go!

Serve with some lemon and the sauce brushed on the fillet.

inspired by Add a Pinch
serves 4
Ingredients
Catfish
4 catfish fillets
1 large lemon, sliced
3 sprigs rosemary
olive oil
salt and pepper
Browned Butter Sauce
1/4 cup (half of a stick) light butter
1 large lemon, sliced

1. Preheat the oven to 400 degrees. If necessary, defrost catfish fillets. Pat dry, and place in a greased baking dish. Brush the tops of the fish with a layer of olive oil and sprinkle with salt and pepper. Place lemon slices and rosemary sprigs in the dish with the fish and bake in the oven for 15-20 minutes or until cooked throughout and slightly golden.
2. Prepare the sauce: melt the butter in a skillet on medium heat. Once almost melted, add lemon slices. Lower heat a little and cook for about 10 minutes. Brush onto fillets and serve.

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This could be made with any white fish, really. Try it soon!

Enjoy!

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One thought on “Lemon and Rosemary Baked Catfish with Browned Butter Lemon Sauce

  1. Pingback: Blackened Catfish with Sweet Corn Maque Choux | Cooking with The King

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