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Tangy Baked Catfish Fillets with Shrimp and String Beans

Tangy Baked Catfish Fillets with Shrimp and String Beans

2 (8-oz.) fresh catfish fillets, seasoned
8 oz. fresh green beans cut into bite-size pieces (about 2 c.)
1 lb. fresh medium peeled shrimp, seasoned
1 red onion, thinly sliced
½ of each bell pepper (red, yellow, orange, green) cut into strips
1 (8-oz.) container sliced fresh mushrooms
1 c. cherry tomatoes, halved (I like to use the red and yellow color)
Olive oil
1 (14-oz.) Bolthouse Farms Creamy Balsamic Yogurt Dressing
Salt, red/black pepper, garlic powder
1 bunch chopped green onions
1 fresh lemon, sliced

  1. In a glass baking dish, spray with PAM.
  2. Place on bottom of dish the sliced onion and bell pepper strips. Mix them. Drizzle a little olive oil on them.
  3. Season the fish and rub both sides with olive oil and place on top of onions and bell peppers.
  4. Place the seasoned shrimp on top of the fish. Drizzle more olive oil.
  5. Spread the cherry tomatoes and mushrooms over the top of the shrimp.
  6. Sprinkle a little salt and pepper.
  7. Drizzle the top with the Balsamic Yogurt Dressing. Don’t drown the dish.
  8. Layer the lemons on top.
  9. Sprinkle with paprika.
  10. Cover with foil and bake at 375 for 20-30 minutes. Remove the foil and let cook another 5-10 minutes.
  11. Remove from oven and top with chopped green onions.
    *Goes nicely with a plain type of buttered pasta.
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