Normally when I cook catfish it is lightly fried with a golden brown crunch, or cut into bite-sized pieces and simmered in a seafood gumbo.  This time, I followed a healthy recipe for baked catfish that I found in The Williams Sonoma Cookbook; a wonderful composite of recipes for all courses, occasions and taste buds–I highly recommend you add it to your cookbook library!

The recipe is simply baked catfish fillets coated in a Cajun spice mixture and baked until flaky; the fillets are served on top of wilted greens (spinach is recommended but I used Swiss chard instead) flavored with crispy bacon, lemon juice and red wine vinegar. The buttery flavor of the fish pairs amazingly well with the salty cubes of crispy bacon cooked right into the greens. Serve this on its own, with a slice of crumbly homemade cornbread, or even roasted turnips like I did.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: bacon, baked catfish, baked fish, Cajun, cajun spices, cajun-spiced catfish, cajun-spiced fish, catfish, lemon juice, red wine vinegar, spinach, Swiss chard, The Williams Sonoma Cookbook, Williams Sonoma, wilted greens