She also bought me a Tiramisu, that was so delicious. I couldn't stop eating it!
Since there were still two catfish fillets left in the refrigerator, I tried this simple recipe I found from Living magazine. I didn't have the same ingredients the original recipe called for. I substituted with what I had at home and we liked the taste. I think I will try it again with the cod next time.
Crisp Baked Lemon Catfish
adapted from Martha Stewart's Living Magazine - Crisp Baked Lemon Cod
1 cup honey nut cheerios, crushed*
2 Tbsp olive oil
2 Tbsp chopped cilantro*
2 tsp finely grated lemon zest (from 1 lemon)
3/4 tsp coarse sea salt
2 catfish fillets, skinned*
4 cups baby spinach*
3 cloves of garlic, peeled and sliced
1 Tbsp cooking oil
- Preheat oven to 400 degrees Fahrenheit. Combine cereal, oil, cilantro, zest, and sea salt.
- Set a wire rack on a rimmed baking sheet.
- Press fish in crumb mixture, turning to coat. Transfer to wire rack.
- Bake until golden brown, and cooked through, about 14 to 16 minutes.
- Heat a saute pan and add cooking oil.
- Saute garlic until brown but not burned, scoop up, and set aside.
- Add spinach in the pan and saute for a few minutes and then add salt to taste.
- Divide fish and spinach onto two plates and add cooled garlic on top of spinach.
I preferred to have cooked spinach, so I just prepared it the way I like it. Baking the fish on a wire rack allows the fish to get crisp on all sides. Squeeze lemon wedges over fish for a more tangier taste.
*In the original recipe, the cod, toasted rice cereal, and flat leaves parsley were used. Spinach was prepared as salad with lemon juice drizzled over it.