Sheet pan meals make weeknight dinners easy and cleanups a breeze! Just load your baking sheet up with your favorite cut of Heartland catfish, add some veggies and let your oven do the hard work. Change the vegetables up with butternut squash, brussels sprouts or add your favorite kind of apples! The sky’s the limit, but we love using whatever is in season!
Ingredients
Marinade:
- 1/4 c extra-virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried red pepper flakes
- salt and pepper
Vegetables:
- 1 lb. petite potatoes
- 1 lb. sweet potatoes
- 2 shallots
- 2 zucchinis
- 1 honey crisp apple
- 4 slices bacon
- dried thyme or rosemary
- salt and pepper
Instructions
To begin, preheat your oven to 375 degrees. First, whisk marinade ingredients together. Place catfish fillets in a Ziploc bag. Add marinade to the bag, close tightly and shake to completely cover catfish in the marinade.
Next, line a large baking sheet with foil and coat with cooking spray. Chop vegetables to a uniform size. Leave the apple unpeeled, remove the core and slice into 3/4 inch chunks.
Then, spread vegetable mix onto the baking sheet evenly. Drizzle with olive oil and sprinkle with salt and pepper. Chop uncooked bacon and sprinkle it over the vegetable mix evenly.
Bake for 20 minutes and then remove the sheet from the oven. Using a spatula, rotate the vegetable mix around to get an even roast. Then, create space in the middle of the pan among the vegetables for the catfish and lay the fillets directly onto the sheet.
Place the baking sheet back in the oven for 12-15 minutes, or until the catfish is completely cooked through.
Finally, garnish with herbs and serve!
Sheet Pan Catfish with Roasted Fall Vegetables
- Total Time: 50 minutes
- Yield: 4-6 Servings
Ingredients
1 lb. catfish fillets
Marinade:
- ¼ c extra-virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried red pepper flakes
- Salt and pepper
Vegetables:
- 1 lb. petite potatoes
- 1 lb. sweet potatoes
- 2 shallots
- 2 zucchinis
- 1 honey crisp apple, cut into ¾ inch slices
- 4 slices bacon
- Dried thyme or rosemary
- Salt and pepper
Instructions
- PREHEAT oven to 375 F.
- WHISK marinade ingredients together. Place catfish fillets in a Ziploc bag. Add marinade to bag, close tightly and shake to completely cover catfish in the marinade.
- LINE a large baking sheet with foil and coat with cooking spray.
- CHOP vegetables to a uniform size. Leave the apple unpeeled, remove the core and slice into ¾ inch chunks.
- SPREAD vegetable mix onto baking sheet evenly. Drizzle with olive oil and sprinkle with salt and pepper.
- CHOP bacon and sprinkle over the vegetable mix evenly.
- BAKE at 375 F for 30 minutes. Remove pan from oven.
- USING a spatula, rotate the vegetable mix around to get an even roast all over. Place the catfish fillets on top of the vegetable mix and drizzle with remaining marinade.
- PLACE back in the oven for another 12-15 minutes, or until the catfish is completely cooked through.
- GARNISH with herbs and serve.
- Prep Time: 15 Mins
- Cook Time: 35 Mins