Blackened Catfish

🥘 Ingredients

• blackening spice
  1 tbsp
• catfish
  8 oz
• cilantro
  ½ cup
• garlic
  2 cloves
• green beans
  8 oz
• lemon
  1 unit
• olive oil
  3 tbsp
• red bell pepper
  1 unit
• yellow onion
  1 unit
• yukon gold potatoes
  1 lb

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 400°F. Core, seed, and remove ribs from red bell pepper , then thinly slice. Halve, peel, and thinly slice yellow onion . Cut yukon gold potatoes into ½-inch cubes. Finely chop cilantro . Mince garlic . Cut lemon into wedges.

   red bell pepper: 1 unit, yellow onion: 1 unit, yukon gold potatoes: 1 lb, cilantro: ½ cup, garlic: 2 cloves, lemon: 1 unit
2. 

   2

   Toss potatoes on a baking sheet with 1 tbsp olive oil and season with salt and pepper. Place in oven and roast ⏱️ 15 minutes , tossing halfway, until golden brown.

   olive oil: 3 tbsp
3. 

   3

   Heat 1 tbsp olive oil in a large pan over medium-high heat. Add green beans , onion, and bell pepper. Cook, tossing, ⏱️ 7 minutes , until softened and slightly blistered. Stir in half the cilantro, season with salt and pepper, and set aside.

   green beans: 8 oz
4. 4

   In the same pan, heat remaining 1 tbsp olive oil over medium-high heat. Season catfish on all sides with blackening spice , salt, and pepper. Add catfish to pan and cook ⏱️ 3 minutes per side, until cooked through and slightly blackened.

   catfish: 8 oz, blackening spice: 1 tbsp
5. 5

   Plate potatoes and blistered vegetables, then top with blackened catfish. Serve with lemon wedges and a sprinkle of remaining cilantro.