I wanted to make sure to have delicious dinners the two nights that I was cooking while my family was in town. I love fish dishes, but I wasn’t so sure how my family would like this one. Thankfully it was a hit, and even the twins enjoyed it!
Catfish with Rosemary and White Beans {adapted from The Martha Stewart Living Cookbook: The New Classics}
Ingredients:
- 8 catfish fillets with skin
- 2 tbs crushed garlic
- 1 medium tomato
- 1/2 medium onion
- extra-virgin olive oil
- 16 sprigs fresh rosemary
- lemon juice
- 2 cans cannellini beans
- sea salt
- pepper
Directions:
- Chop the tomato and onion.
- Preheat the oven to 375 degrees. In a baking pan mix beans, garlic, tomato, onion, salt, pepper, and spray with olive oil. Bake for 15 minutes.
- Meanwhile, place the fish skin-side down on a baking sheet that has been sprayed with olive oil. Season with salt and pepper. Top the fish with the rosemary sprigs.
- Remove the beans from the oven. Bake the fish until slightly golden – about 10 minutes.
- Once the fish is done top with lemon juice.
- Serve!
Grade: A-
Comments: This was really good. The bean mixture and the fish went great together! It is very flavorful. Make sure you don’t use too much salt. Catfish is naturally a little salty, so try to use just what is necessary for it to cook correctly. This would be a great choice if you were going to be hosting a large dinner party since it cooks so quickly.
