Oven-Roasted Catfish

I love Fridays because it means I get to make fish.  Not that I can't make fish other nights of the week, but it just seems easier on busy weeknights to defrost the chicken breasts or pork chops I keep stocked in the freezer than to make a special run to the grocery store for fresh fish.

This is one of my favorite Friday recipes because its so easy & so healthy!  Plus, I love catfish.

Oven-Roasted Pecan Crunch Catfish & Asparagus (courtesy of wholefoods.com)

Ingredients:
1 cup Panko breadcrumbs
1/4 cup chopped pecans
3 teaspoons chopped fresh thyme, divided (or whatever herb you have on hand!)
2 tablespoons olive oil, plus more for the pan
1 bunch asparagus, trimmed
1 tablespoon honey
4 catfish fillets

Directions:
1. Preheat oven to 425°F.
2. Put breadcrumbs, pecans, 2 teaspoons thyme, 1 tablespoon oil, salt, pepper and 2 tablespoons water in a medium bowl and toss to combine. Set aside.
3. Toss asparagus with remaining 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.
4. Scatter one-quarter of the breadcrumb mixture over the asparagus and arrange catfish over asparagus.
5. Press remaining breadcrumb mixture on top of catfish fillets.
6. Roast until catfish is cooked through and asparagus is tender, 10 to 12 minutes

(for a quicker/five-ingredient version, leave out the herbs & the pecans - it's still tasty :)