Blackened Catfish

🥘 Ingredients

• blackening spice
  1 tsp
• catfish
  12 oz
• cilantro
  8 g
• garlic (minced)
  2 clove
• green beans
  4 oz
• lemon
  1 unit
• olive oil
  3 tbsp
• red bell pepper
  1 unit
• yellow onion
  1 unit
• yukon gold potatoes
  12 oz

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat the oven to 400 degrees (200°C). Core, seed, and remove the white ribs from the red bell pepper , then thinly slice. Halve, peel, and thinly slice the yellow onion . Cut the yukon gold potatoes into ½-inch cubes. Finely chop the cilantro . Cut the lemon into wedges.

   red bell pepper: 1 unit, yellow onion: 1 unit, yukon gold potatoes: 12 oz, cilantro: 8 g, lemon: 1 unit
2. 

   2

   Toss the potatoes on a baking sheet with olive oil and season with salt and pepper. Place in the oven and roast ⏱️ 15-20 minutes , tossing halfway through, until golden brown.

   olive oil: 1 tbsp
3. 

   3

   Heat olive oil in a large pan over medium-high heat. Add the green beans , onion, bell pepper, and garlic , and cook, tossing, ⏱️ 7-8 minutes , until softened and slightly blistered. Stir in half the chopped cilantro, season with salt and pepper, and set aside.

   olive oil: 1 tbsp, green beans: 4 oz, garlic: 2 clove (minced)
4. 4

   In the same pan, heat another olive oil over medium-high heat. Season the catfish on all sides with blackening spice , salt, and pepper. Add the catfish to the pan and cook ⏱️ 3-4 minutes per side, until cooked through and slightly blackened.

   olive oil: 1 tbsp, catfish: 12 oz, blackening spice: 1 tsp
5. 5

   Plate the potatoes and blistered vegetables, then top with the blackened catfish. Serve with lemon wedges, a sprinkle of the remaining cilantro, and enjoy!