Heat oil in a skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat catfish dry and season with salt and pepper (or any additional spices). Sear both sides until golden. Once both sides are golden, place in the warm oven until cooked through to your liking. (roughly 3 – 6 minutes – time will depend on thickness of the cut)

In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with your Heartland catfish.

Garnish with fresh halved cherry tomatoes, chili flakes and cheese crumble for an extra twist.