Note: Now that I have a herb garden, this catfish recipe is a favorite go-to recipe. The okra and squash are favorites of my husband Paul.
–3 small catfish fillets
–parsley, thyme, oregano, basil (fresh is possible)
–paprika, garlic powder
–salt and pepper
–okra (cut, fresh if possible or frozen)
–cornbread stuffing mix
–2 small squash (fresh)
–fine bread crumbs (plain)
–Bac’n pieces (soy artificial bacon)
1 – Place the tilapia fillets in the bottom of a baking dish with cover. Add a small amount of water, just to cover bottom of dish and allow steaming. Sprinkle with salt, pepper, paprika, and garlic powder. Snip with kitchen shears very tiny bits of thyme, oregano, and basil. Season with olive oil. Set aside.
2 – If fresh okra, cut in small chunks about one-half inch in diameter. If frozen, use cut okra. Dump in baking dish without cover. Add two inches of water (about half the level of the okra). Salt and pepper the okra. Add a very small amount of olive oil. Cook on high for five minutes. Then cook on 50 percent power for 9 minutes. Add cornbread stuffing mix, stirring well; be sure to cover okra thoroughly. Add more olive oil (but not much). Cook on high for 1 minute. Cover with lid to keep warm.
3 – Slice the squash diagonally and then halve each piece. Chop one onion. Make two layers: squash, onion, salt, pepper, Bac’n pieces, small amount of bread crumbs, olive oil. Cover with lid and cook for 5 minutes.
4 – Cook the catfish for six minutes.
5 – Serve hot.
–catfish adapted from Allrecipes; okra and squash casserole original.