After last week’s success with Pecan Crusted Ruffy, I was excited to try another fish recipe experiment on my family. I decided to try a “sweet” marinade, while sticking to some of the traditional fish flavors.They were completely not expecting a sweet note with fish, so I caught them all by surprise. However, they all enjoyed it and gave me the thumbs up on making it again.
This is a quick and easy to make. The marinade consists of just a couple of ingredients. And fish always cooks fast, making this a great recipe for a busy night.
When lemons are on sale, I buy lots. Then I zest and juice them and freeze both the zest and juice. This saves money and means I never have to compromise on flavor when lemons are expensive.
- 1½ lb. Catfish fillets
- juice and zest of a lemon
- 2 tablespoons oil
- 1 tablespoon honey
- 2 tablespoons fresh basil (or 1 tablespoon dried)
- Preheat oven to 400 degrees.
- Place fish in a baking dish.
- Combine lemon juice, oil, honey and basil in a small dish. Pour over the fillets.
- Bake fillets at 400 degrees for 15 - 20 minutes or until cooked through.
What are you experimenting with in your kitchen?
This recipe is shared with Full Plate Thursday and Foodie Friday.
Miz Helen says
We fish a lot right here on the lake and often time the catch of the day will be Catfish. This is a great recipe for us to try! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day and Come Back Soon!
Miz Helen
Porch Days says
This catfish recipe looks great. And thanks for the tip about freezing the lemon/lime zest and juice. Buying lemons by the bag is so much cheaper than individually but I can’t use them fast enough. Now I can save them! Thanks.