Parmesan Lemon Catfish and Cilantro-Lime Rice! A citrus delight!

Here is a DELICIOUS catfish recipe that my good friend Lialah found from Southern Living. (I know, you're shocked that it's not a pioneer woman recipe!) I've made this several times for different people and it's always a pleaser! It is absolutely melt in your mouth yummy!

Here's what you need:

1/4 cup of shredded Parmesan cheese (I use a little more than this! the measurement doesn't have to be exact!)

1 teaspoon of paprika

4-6 catfish filets

salt

pepper

1/2 cup of butter

2 large lemons

Before you begin, make sure the top rack in your oven is in the middle. Next, preheat your oven to 450 degrees. Heat butter in a 9x13 baking dish in the oven until the butter is melted and beginning to brown.

Next, season the catfish with salt and pepper on both sides and then place in the hot butter skin side up! Bake at 450 degrees on the middle rack for 10 minutes!

After the fish has baked for ten minutes, remove it from the oven and flip the fish so the skin is on the bottom side. After flipping the fish, baste with the pan juices. Squeeze the lemons on top of the fish......

.... and then top with the parmesan cheese!

And then add your paprika! I used crushed red pepper flakes because I didn't have paprika, and it tasted great!

Next, stick it back in the oven for 5 minutes or just until the fish flakes with a fork. Then remove from the oven, increase the oven temperature to broil, and put the fish back in the oven for about 3-4 minutes or until bubbly and golden brown!

There you go! You've made an incredible tasting fish! Now, for the yummy cilantro-lime rice that compliments the fish so well!

Here's what you need:

1-2 tsp of olive oil

1/4 cup of sweet yellow onion, diced

2 cloves of minced garlic

1 cup of long grained rice (white or brown)

2 cups of water

1 tsp of chicken bouillon granules

1 handful of cilantro

the zest and juice of one lime

Heat the oil in a pan over medium heat and add the onion. Saute for 5-7 minutes, or until golden brown.

Add the rice and garlic and then cook, stirring constantly, for 1-2 minutes.

Next, add the water and chicken bouillon granules, bring to a boil over high heat, cover and reduce the heat and simmer, until tender. ( 20-25 minutes for white rice, 40-45 minutes for brown rice) I used brown rice, and while it did take a little longer to cook, I loved the nutty taste of it with the lime and cilantro!

Remove the rice, add the chopped cilantro and the zest from the lime.

Lastly, squeeze the lime into the rice, mix it all up, and BAM- you're done. Your tastebuds will thank you.

This meal is so delish and relatively easy! It seems like a fancy meal, but it's actually made from simple ingredients and doesn't take too much preparation! I served this with some fresh steamed green beans and bread and it was a hit! Enjoy!