ADVERTISEMENT
Bake the catfish and shrimp: Place the seasoned catfish fillets on the baking sheet. Arrange the shrimp around the catfish. Bake in the preheated oven for 15-18 minutes, or until the fish is opaque and easily flakes with a fork and the shrimp is pink and cooked through.
Make the lemon butter sauce: While the catfish and shrimp are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the lemon juice, lemon zest, and parsley, and season with salt and pepper to taste. Cook for another minute to allow the flavors to meld together.
Serve: Once the catfish and shrimp are done baking, remove them from the oven and drizzle with the zesty lemon butter sauce. Garnish with extra parsley if desired.
Serving and Storage Tips:
Serving Suggestions: This dish pairs wonderfully with steamed rice, roasted vegetables, or a crisp green salad. For a more indulgent side, try mashed potatoes or cornbread to soak up the delicious lemon butter sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and shrimp in a baking dish and warm in the oven at 350°F (175°C) for 10-12 minutes or until heated through.
Freezing: If you wish to freeze the catfish and shrimp, place the cooked portions in a freezer-safe container. They can be frozen for up to 3 months. Reheat from frozen in the oven for best results.
Variations:
continued on the next page
ADVERTISEMENT
