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Recipe: Baked Blue Catfish from the District Fishwife

With a little lemon and white wine, Fiona Lewis’s turns blue catfish into an easy, healthy dinner

Serves 2

2 6-8 ounce blue catfish fillets (red bloodline removed)

1 lemon, sliced into thin rounds

1 garlic clove, minced

1 tablespoon chopped parsley

1 tablespoon butter

Splash of white wine

Salt and pepper, to taste

Preheat the oven to 400 degrees.

Season the catfish on both sides with salt and pepper. Place 2 12”x12” heavy-duty foil squares on your work surface. Arrange half of the lemon in a line in the center of each piece of foil. Divide the butter into two slices, and place on top of the lemon. Place the blue catfish on top of the butter and lemon. Bring the sides of the foil up around the fish to create a bowl shape. Sprinkle the garlic and parsley along the length of each fillet, then add a splash of white wine. Seal the foil above the fish, creating a parcel. Transfer to a baking sheet and place in the oven. Bake until the fish is opaque, about 20 to 25 minutes. Using a spatula, transfer the foil parcel onto a plate and serve immediately.