Catfish Baked in Foil

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Catfish Baked in Foil Recipe Photo: Catfish Baked in Foil Recipe
Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 cup couscous (preferably whole wheat)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon smoked paprika
  • Kosher salt and freshly ground pepper
  • 4 6-ounce skinless catfish fillets
  • 2 lemons (1 thinly sliced, 1 juiced)
  • 1/3 cup roughly chopped fresh parsley or mint
  • 1 medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, finely chopped

Directions

Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.

Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.

Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.

Per serving: Calories 429; Fat 21 g (Saturated 4 g); Cholesterol 80 mg; Sodium 219 mg; Carbohydrate 30 g; Fiber 5 g; Protein 31 g

Photograph by Christopher Testani

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Newest Ratings and Reviews

Read all 3 reviews

  • on January 03, 2013

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    This is an easy recipe! I added cayenne pepper and used the near east couscous with the spices included. I think the recipe is good but it is bland so use it as a guiding point and put your own twist to it!

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  • on December 07, 2012

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    I made the recipe as is and the flavor combination was pretty bland, and something about it didn't taste right.

    people found this review Helpful.
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  • on November 02, 2012

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    This was an easy and delicious recipe for sure. I used tilapia loins (it's what I had on hand instead of catfish, and you could certainly use any other firm fish filet in this recipe as well. The vegetables and lemon mixed into the couscous when we served it were amazing. There wasn't even a crumb of couscous left on my husbands plate! The only thing I would do different in the future would be to make extra oil/paprika/salt mixture. The fish did need additional salt, but otherwise this was wonderful.

    people found this review Helpful.
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