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Catfish Almondine

with Roasted Asparagus & Rice

Easy
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

“Almondine” comes from a French term that simply means “topped with almonds.” It’s a classic preparation for mild white fish featuring a sauce of almonds, brown butter, and lemon juice. Here, the sauce lends our tender catfish fillets a delicious richness, as well as a bit of contrasting crunch. For a seasonal touch, we’re swapping in roasted asparagus for the traditional side of green beans.

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ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Roughly chop the almonds.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Roast the asparagus:
3 Roast the asparagus:

While the rice cooks, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 5 to 7 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; carefully stir to coat. Season with salt and pepper to taste. Set aside in a warm place.

Coat & cook the catfish:
4 Coat & cook the catfish:

While the rice continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Make the sauce:
5 Make the sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 2 to 3 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat; stir in the juice of the remaining lemon wedges, the parsley, and the almonds. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the cooked catfish fillets and roasted asparagus. Top the catfish with the sauce. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Roughly chop the almonds.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Roast the asparagus:
3 Roast the asparagus:

While the rice cooks, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 5 to 7 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; carefully stir to coat. Season with salt and pepper to taste. Set aside in a warm place.

4 Coat & cook the catfish:

While the rice continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Coat & cook the catfish:
Make the sauce:
5 Make the sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 2 to 3 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat; stir in the juice of the remaining lemon wedges, the parsley, and the almonds. Season with salt and pepper to taste.

6 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the cooked catfish fillets and roasted asparagus. Top the catfish with the sauce. Enjoy!

Serve your dish: