Catfish and Roasted Vegetables with Butter Sauce

Low-Carbohydrate
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
25 minutes

Ingredients

  • 1 1/2 tbsp. fresh lemon juice, divided
  • 4 (8-oz.) catfish fillets
  • 2 cups grape tomatoes
  • 1 cup frozen cut green beans, thawed
  • 1 cup frozen corn, thawed
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced, divided
  • 2 1/2 tsp. Cajun seasoning, divided
  • 4 tbsp. butter

Directions

Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
  1. Preheat oven to 425F. Drizzle 1 tablespoon of the lemon juice over fillets; set aside.
  2. In a large bowl combine tomatoes, green beans, corn, oil, half the garlic, remaining 1/2 tablespoon lemon juice, and salt and pepper to taste; toss to coat. Spread vegetables evenly in a rimmed baking sheet.
  3. Coat a baking pan with nonstick cooking spray. Pat fillets dry with paper towels; sprinkle both sides with 2 teaspoons of the Cajun seasoning. Place fillets on baking sheet with vegetables. Bake 12 to 15 minutes or until tomato skins begin to burst and fish flakes easily with a fork.
  4. Meanwhile, in a medium skillet melt butter over medium heat; add remaining garlic and 1/2 teaspoon Cajun seasoning. Reduce heat to low. Remove fish and vegetables from oven. Place vegetables on a serving platter; top with fillets, drizzle with butter sauce, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 460, Calories Fat 250, Total Fat 28g, Saturated Fat 10g, Cholesterol 130mg, Sodium 420mg, Carbohydrate 14g, Protein 37g
Serving Size1
Calories460
Calories Fat250
Calories (fat) extra54
Total Fat28g
Total Fat (extra)43
Saturated Fat10g
Saturated Fat (extra)50
Cholesterol130mg
Cholesterol (extra)43
Sodium420mg
Sodium (extra)18
Potassium658mg
Carbohydrate14g
Carbohydrate (extra)5
Fiber2g
Fiber (extra)8
Sugars2g
Protein37g
Omega30g
Vitamin A1008IU
Vitamin A (extra)20
Vitamin C15mg
Vitamin C (extra)25
Iron0mg
Iron (extra)2