Zesty Crusted Catfish

🥘 Ingredients

• broccoli florets
  16
• catfish
  24
• cilantro
  ½
• fish seasoning blend
  2 tsp
• jasmine rice
  1.5
• lemon
  2
• olive oil
  2 tbsp
• panko breadcrumbs
  1
• salt
• water
  1¼ cups

🍳 Cookware

• small pot
• small bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Bring water and a pinch of salt to a boil in a small pot . Zest lemon until you have 1 tsp zest, then cut into wedges. Finely chop cilantro .

   water: 1¼ cups, salt, lemon: 2, cilantro: ½
2. 

   2

   In a small bowl , combine panko breadcrumbs , half the zest, and fish seasoning blend (we sent more). Season with salt and pepper. Squeeze 2 tsp lemon juice into another small bowl, then whisk in a large drizzle of olive oil .

   panko breadcrumbs: 1, fish seasoning blend: 2 tsp, olive oil: 2 tbsp
3. 

   3

   Once water is boiling, add jasmine rice to the pot. Cover, lower heat, and reduce to a simmer. Cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Remove from heat and keep covered until fish is ready.

   jasmine rice: 1.5
4. 

   4

   Place broccoli florets on one side of a lightly oiled baking sheet . Season with salt and pepper. Pat catfish dry with a paper towel, then place on the other side of the sheet and brush with lemon dressing. (TIP: Whisk dressing first if it has separated.) Gently press crust onto tops of fish to adhere. Roast in oven until fish is flaky and broccoli is lightly crisped, ⏱️ 15 minutes to ⏱️ 20 minutes .

   broccoli florets: 16, catfish: 24
5. 

   5

   Once fish is done, fluff rice with a fork. Stir in remaining zest, a squeeze of lemon, and half the cilantro. Season with salt and pepper.
6. 

   6

   Divide rice and broccoli between plates. Top with fish. Sprinkle with remaining cilantro and serve with lemon wedges on the side for squeezing over.