Almost everything is better with bacon, and fish is no exception. Roasting market-fresh veggies on the same pan results in a flavorful meal with blessedly little cleanup.
Bacon-Wrapped Catfish and Summer Vegetables
Makes 4 servings
- 2 orange bell peppers, halved and thinly sliced
- 1 large red onion, halved and thinly sliced
- 1 medium zucchini, halved lengthwise and sliced ½ inch thick crosswise
- 1 medium yellow squash, halved lengthwise and sliced ½ inch thick crosswise
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh oregano
- 1½ teaspoons kosher salt, divided
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- 4 (4-ounce) skinless catfish fillets
- 8 slices bacon
- Garnish: fresh oregano
- Preheat oven to 400°
- On a 15-inch cast-iron baking pan, toss together bell pepper, onion, zucchini, squash, oil, oregano, and ½ teaspoon salt. Spread vegetables in an even layer.
- Bake until vegetables are just tender, about 15 minutes.
- In a small bowl, stir together brown sugar, paprika, black pepper, red pepper, and remaining 1 teaspoon salt; sprinkle mixture all over fish. Wrap 2 slices bacon around each piece of fish, securing with wooden picks, if needed. Spread vegetables to sides of pan; place fish in center of pan.
- Bake for 15 minutes. Increase oven temperature to broil. Broil, watching closely, until bacon is crisp, 3 to 5 minutes. Serve immediately. Garnish with oregano, if desired.
KITCHEN TIP- Any firm white fish can be substituted for catfish.