A nutritious seafood entree with collard greens, featuring nutrients designed to elevate your mood.
Ingredients
Baked Catfish
2teaspoonsolive oil
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonblack pepper
½teaspooncayenne pepper(more or less, depending on desired spiciness)
1 ½teaspoonspaprika
1teaspoondried thyme
Nonstick cooking spray
4catfish fillets(or try your favorite white fish, such as tilapia or trout)
Collard Greens
2teaspoonsolive oil
1bunchcollard greens
½smallonion(thinly sliced)
1teaspoonminced garlic
1tablespoonapple cider vinegar
2tablespoonwater
1slice Canadian bacon(cooked and diced)
Instructions
Catfish
Heat oven to 425 F.
In a shallow bowl, combine 2 teaspoons of olive oil, garlic powder, onion powder, pepper, cayenne, paprika, and thyme.
Prepare a 9-inch by 13-inch baking dish with nonstick spray.
Coat fish fillets in seasoning mixture and place in baking dish. Pour any remaining seasoning mixture over fish.
Bake at 425 F for 15 minutes, until fish flakes with a fork.
Collard Greens
Wash the greens and blot lightly with paper towel.
Remove stems from larger leaves by stripping the leaf off from either side of the stem; it is OK to leave the stems on the tender inner leaves.
Stack 8 leaves together, roll up, and slice into 1-inch sections.
In a large skillet, heat the remaining 2 teaspoons of olive oil on medium heat. Add onion and cook until translucent — about 3 minutes — stirring occasionally.
Add garlic and cook 30 seconds more.
Add greens, vinegar, water, and Canadian bacon.
Cover and cook on low to medium heat until tender, about 20 minutes.
Serving
Serve one fish fillet and 1/4 of the collard greens per person.
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