Catfish & Lemon-Dill Sauce
Smoked paprika adds flavor and color to the oven-roasted potatoes as well as the baked catfish fillets.
Ingredients
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Lemon-dill sauce:
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1/2 cup light mayonnaise
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1 tablespoon lemon juice
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1 tablespoon chopped fresh dill
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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Potatoes and fish:
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3/4 pound small red potatoes, cut in half
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2 teaspoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon smoked paprika
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4 catfish fillets (about 5 ounces each)
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2 tablespoons lemon juice
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4 sprigs fresh dill
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1 lemon, sliced
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Steamed green beans, optional
Directions
1.
Heat oven to 400 degrees F. Lemon-dill sauce: In a bowl, stir mayonnaise, lemon juice, dill, salt and pepper. Cover; refrigerate.
2.
Potatoes and fish: Coat a baking sheet with nonstick spray. In a medium-size bowl, toss potatoes with the olive oil, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper and 1/8 teaspoon of the smoked paprika. Place on the prepared baking sheet; roast at 400 degrees F for 10 minutes.
3.
Coat a 13 x 9 x 2-inch baking dish with nonstick spray. Place fish in the dish skinned-side up; drizzle with lemon juice. Season with the remaining salt and pepper. Fold fillets in half; sprinkle with remaining paprika; top with lemon slices.
4.
After potatoes have baked 10 minutes, add fish. Cook 20 more minutes or until potatoes are tender and fish flakes easily. Serve with lemon-dill sauce and beans.
Nutrition information
Calories 357, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 107 mg, Sodium 830 mg, Carbohydrate 19 g, Fiber 2 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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