NEW ORLEANS —
Oven Baked Herb Catfish
2 Tbsp. fresh parsley, minced
1 tsp. kosher salt
¾ tsp. smoked paprika
½ tsp. dried thyme
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. ground black pepper
4 6oz. catfish fillets
Juice of one lemon
2 Tbsp. butter melted
¼ tsp. garlic powder
Non-stick cooking spray
Preheat the oven to 350 degrees.
Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl.
Place the fillets on a baking pan that has been coated with non-stick cooking spray.
Sprinkle the spice-herb mixture over both sides of catfish fillets.
Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine.
Drizzle the butter-lemon-garlic mixture over the fillets.
Bake uncovered for 15-20 minutes or until the fish flakes easily.
Loaded Hashbrown Casserole
1 cup milk
1 cup sour cream
6 Tbsp. butter
1 30-ounce package frozen hash browns
1/2 cup onions, diced
1 tsp. Creole seasoning
1 tsp. kosher salt
1 tsp. white pepper
½ tsp. smoked paprika
2 Tbsp. parsley
3 garlic cloves, minced
2 cups shredded cheddar cheese divided
6 strips bacon cooked and chopped, optional
Green onion for garnish
Preheat oven to 400 degrees. Prepare a 9x13 baking dish by greasing it with nonstick cooking spray.
In a small saucepan, heat milk, sour cream, and butter over medium heat. Remove from heat when butter is melted. Set aside.
In a large bowl, combine the hash browns, onions, Creole seasoning, salt, pepper, paprika, parsley, garlic, one cup of shredded cheese, and most of the chopped bacon if desired. Retain a handful of chopped bacon for garnish, if desired. Stir the ingredients until well combined, then pour the mixture into the prepared baking dish.
Pour the milk and butter mixture over the top of the hash browns. Cover the dish and bake in the preheated oven for 35 minutes.
Remove the cover from the pan and top with the remaining cheese. Bake for 10 more minutes, until cheese is melted.
Remove casserole from oven and top with remaining bacon and green onion.