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Air-fried lemon pepper catfish fillet plated with roasted asparagus and lemon orzo
Heartland Catfish

Air-Fried Lemon Pepper Catfish

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Ingredients Method

Ingredients
  

  • 12 ounces 340 g catfish fillets, (2 filets-6 ounces each)
  • 1/2 teaspoon 2.5 ml garlic powder
  • 1/2 teaspoon 2.5 ml lemon pepper seasoning
  • 1/2 teaspoon 2.5 ml onion powder
  • Kosher salt or sea salt to taste
  • Fresh cracked black pepper to taste
  • Chopped parsley
  • Lemon wedges
  • 1 bundle asparagus ends trimmed
  • 2 tablespoons olive oil divided
  • 1 tablespoon butter
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 cup orzo
  • 2 cups vegetable broth
  • 1/4 cup half & half or a splash of heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lemon zested
  • 1 tablespoon finely chopped fresh dill
  • 1/2 teaspoon salt

Method
 

  1. Preheat the air fryer to 360°F for 5 minutes.
  2. Rinse and pat dry the fish fillets. Spray or coat with olive oil spray and season with garlic powder, lemon pepper, and/or onion powder, salt and pepper. Repeat for both sides.
  3. Lay an air fryer silicone liner or perforated parchment paper inside the base of the air fryer. Lightly spray the liner. (If not using a liner, spray enough oil spray at the base of the air fryer basket to make sure fish does not stick).
  4. Lay the fish on top of the liner. Add a few lemon wedges next to the fish.
  5. Air fry at 360°F/182°C for about 6-12 minutes, or until fish can be flaked with a fork. Timing will depend on the thickness of the fillets, how cold the fillets are and individual preference.
  6. Sprinkle with chopped parsley and serve warm with the toasted lemon wedges. Add additional seasonings or salt and pepper, if needed. Plate alongside asparagus and orzo (instructions below).
Asparagus:
  1. Preheat oven to 425°F.
  2. Add the asparagus to an oven-safe pan and drizzle with one tablespoon of the olive oil (toss asparagus to coat well).
  3. Season everything with salt and pepper to taste.
  4. Move the pan into the preheated oven and roast for 10-15 minutes, depending on asparagus size and texture preference.
Orzo:
  1. Heat a pan on the stove on medium heat.
  2. Sauté the orzo in the aromatics (shallots, garlic)
  3. Add broth (half cup at a time), stirring frequently and letting the pasta soak up the liquid in between each addition. This step will take about 12-15 minutes, so is perfectly timed to finish at the same time as the catfish and asparagus.
  4. Once all broth has been added and the last bit has been absorbed, you’ll finish by stirring in the half & half, parmesan, dill, lemon zest and salt.
  5. Once the cheese melts and flavors are fully incorporated, remove from heat and serve.