Sheet Pan Supper: Limonato Broiled Catfish with Roasted Vegetable Medley

This recipe is healthy from start to finish! There are many flavors and textures with the variety of vegetables. Roasting the vegetables brings out their sweetness. If you've never tried a roasted radish, you're in for a treat!

Instead of using butter to flavor the vegetables and fish, I chose Limonato Olive Oil. Tunisian green lemon (Eureka Green Limonato™) is made by crushing very green olives with young green Eureka Lemons in November. The result is an incredibly complex, pungent fusion. By picking certain Eureka lemons at the precise moment for maximum lemon aroma and flavor, this powerfully fragrant oil is the result.  It's absolutely delicious!

3 medium Yukon Gold potatoes, cut into wedges

1 (12 oz.) bag shredded Brussels Sprouts

3 - 4 large radishes, thinly sliced

1 cup fresh sugar snap peas, cut into 1/2 inch pieces

1 small carrot, thinly sliced

3 T. Limonato Olive Oil

1/2 t. granulated garlic

1/2 t. freshly ground black pepper

1/2 t. salt

1 - 1 1/2 lb. catfish fillets

1/2 t. salt
1/2 t. freshly ground black pepper

2 T. Limonato Olive Oil

Preheat oven to 450 degrees F.  Sprayed a rimmed sheet pan with non-stick spray.

In a large bowl, combine first five ingredients. Add olive oil, garlic, salt, and pepper; toss to coat. Place vegetables in a single layer on prepared sheet pan.

Bake until vegetables are tender, about 20 minutes.

Remove from oven and preheat broiler. Arrange vegetables on one side of the sheet pan. Add catfish to the other side. Sprinkle fillets with salt and pepper; drizzle with olive oil.  

Broil 4 - 5 inches from heat until fish flakes easily with a fork, about 5-6 minutes.  

Serve with lemon or lime wedges. A little lemon or lime zest on the fish is a great finishing touch.