Roast Catfish Or Other Fillets With Sauerkraut And Bacon Food

ZESTY BAKED CATFISH

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
• Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
• Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
• Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
• Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
• Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
• Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

OVEN-ROASTED PECAN CRUNCH CATFISH AND ASPARAGUS

Steps:

• Preheat the oven to 425°F.
• Put bread crumbs, pecans, 2 teaspoons thyme, 1 tablespoon oil, half the salt and pepper and 2 tablespoons water in a medium bowl and toss to combine. Set aside.
• Toss asparagus with remaining 1/2 tablespoon oil, remaining 1 teaspoon thyme, honey, salt and pepper in a large bowl and spread it in a single layer on a large oiled baking sheet.
• Scatter 1/4 of the bread crumb mixture over the asparagus and arrange catfish over asparagus.
• Press remaining bread crumb mixture on top of catfish fillets.
• Roast until catfish is cooked through and asparagus is tender, 10 to 12 minutes.
• Transfer to plates and serve.

OVEN-FRIED CATFISH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

EASY BAKED CATFISH WITH LEMON GARLIC BUTTER

Steps:

• your oven to 400 degrees.
• 2 Heartland Catfish fillets, frozen or thawed, on a foil-lined baking sheet.
• juice from half a lemon over the fillets. Place 2 pats of butter on each fillet. Top with minced garlic.
• each fillet with roasted garlic seasoning, salt and pepper. Add diced roasted red peppers on top of each fillet.
• fried onions onto each fillet. Top fillets with chopped parsley.
• in pre-heated oven for 15-20 minutes. Add 5 minutes to the cook time for frozen fillets.
• with fresh parsley and sliced lemons.

SAUERKRAUT WITH BACON, POTATO AND CARAWAY

Steps:

• Saute bacon until crisp.
• remove bacon to drain, reserving fat in pan.
• saute onion in bacon fat until browned.
• add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
• Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.

OVEN BAKED CATFISH

Steps:

• Preheat oven to 350 degrees. Coat a shallow baking sheet with the olive oil.
• Rinse the catfish fillets and pat dry. Evenly sprinkle both sides with the sea salt, black pepper, and smoked paprika.
• Place the seasoned fillets onto the baking sheet, flat side down. Top evenly with the fresh parsley and chives.
• Top the catfish with small pieces of butter and drizzle the wine over each fillet.
• Bake for 20 minutes. Remove from the oven and serve hot with your favorite variety of Village Harvest Rice.

SAUTEED FISH WITH SAUERKRAUT

Steps:

• To prepare the Polenta: In a large saucepan, bring the water and salt to a boil. Slowly add the cornmeal, stirring continuously. Reduce the heat to low and continue to cook at a simmer, stirring occasionally, until the polenta is cooked to a thick, creamy consistency, 25 to 30 minutes. Stir in butter.
• As soon as the polenta begins cooking, prepare the Seasoned Sauerkraut: Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the onions and saute for 1 to 2 minutes. Add the bacon and continue to saute another 5 minutes. Add the garlic and saute until translucent, about 3 minutes. Reduce the heat to low, let mixture and pan cool for a few minutes, and then sprinkle and stir in the sweet paprika. Deglaze the pan with 1 cup chicken stock, stirring and scraping to dissolve the pan deposits, and season, to taste, with salt and pepper. Stir in the sauerkraut, bay leaves, juniper berries, and hot paprika until well blended. Add the remaining 1 cup chicken stock and cook over low heat for about 20 minutes, stirring occasionally. Just before serving, stir in the sour cream and taste and adjust the seasoning with salt and pepper.
• While the polenta and sauerkraut are cooking, prepare the fish: Put the oil and butter in 2 medium saute pans over high heat. Season the fish fillets with salt and pepper on both sides. Divide the fish fillets among the 2 skillets and saute them about 3 minutes on one side; turn them over, add the diced red bell peppers and the paprika and continue to cook 3 to 4 minutes more, until lightly browned.
• To serve, on each heated serving plate spoon two 1/4-cup pools of polenta side by side. Mound about 1/2 cup of the sauerkraut in the center of the plate between the pools of polenta. Place a fish fillet on top of the sauerkraut and spoon the diced bell peppers on top of the fish. Serve immediately.

ROAST CATFISH OR OTHER FILLETS WITH SAUERKRAUT AND BACON

Steps:

• Preheat the oven to 500°F. Put the bacon in a skillet and over medium heat cook, stirring occasionally, until the bacon renders its fat and becomes crisp, 10 to 15 minutes.
• Toss the sauerkraut with half the paprika and half the bacon, with some of its fat, then spread this along the bottom of a roasting pan or casserole.
• Brush the fish with a little bacon fat, then season it on all sides with salt, pepper, and the remaining paprika. Place on top of the sauerkraut and roast, uncovered, for about 5 minutes. Sprinkle with the remaining bacon and cook until the fish is white throughout, about 5 minutes more. Serve immediately.