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Lemon Panko Catfish with Summer Squash Sauté

Happy Monday! I know it’s been a couple of weeks (my apologies), but life has been a little busy this month. There’s been some travel and the excitement of starting a new job - no complaints here. I did a Sunday run to the grocery store and saw fresh catfish, so I knew that would be an easy weeknight meal option for a Monday! This was really easy to prepare and the entire process only took about 30 minutes. Enjoy!


1 pound fresh catfish filets

1 cup panko bread crumbs

zest of one lime

1/4 cup grated Parmesan cheese

1/2 tsp Italian seasoning

dash of cayenne pepper

dash of salt

2 eggs

1 zucchini, cut into bite sized pieces

1 squash, cut into bite sized pieces

1/2 yellow onion, cut into bite sized pieces

dash of garlic powder

dash of smoked chili powder

1 tb olive oil

non-stick cooking spray


Preheat the oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Combine the panko, Parmesan cheese, Italian seasoning, cayenne pepper, salt and lime zest in a bowl. In a separate bowl, add the eggs and lightly whisk them. Taking one fish filet at a time, dredge in the egg mixture and then in the panko mixture until well coated. Place in the baking dish and cook for 25 minutes. In the meantime, heat the olive oil in a skillet/sauté pan. Add the zucchini, squash and onions. Add the garlic powder, salt, pepper, and smoked chili powder. Stir to coat evenly and cook over medium-high heat for approximately 10 minutes. Reduce heat to low and cook for an additional 2-3 minutes.

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