Recipe courtesy of U.S. Farm-Raised Catfish partner, Mary Alexander Satterfield @the_hungry_hooker.
Serving Size: 4★Save Recipe
Preheat oven to 425º F.
In a small bowl, add ¼ cup olive oil, 2 minced garlic cloves and 2 tablespoons parsley.
Lay catfish fillets on a sheet pan, and season with salt and pepper. Pour olive oil mixture over fillets, and top with fresh lemon juice. Place sheet pan in the oven to bake for 15 minutes.
Bring a large pot of water to a boil, and add red potatoes. Let potatoes boil until you can break apart easily with a fork. Once potatoes are finished boiling, drain them, and set aside. Return the pot to the stove, and turn heat to low. Add ¼ cup of olive oil, and add garlic cloves. Sauté for 2 minutes. Add potatoes back to the pot, and slightly mash. Pour in ½ cup chicken broth and add Boursin cheese. Mash well, and season with salt and pepper.
Serve catfish over the mashed potatoes, and garnish with fresh parsley and lemon juice. Serve with your favorite vegetable.