Catfish Okra With Pecan Butter Sauce

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From page 222 of the best of gourmet, a very tasty way to serve catfish and okra(no breading involved/just roasting!)! . prepared it last night after work, very easy to follow recipe. my wife and daughter's friends enjoyed it. the recipe calls for corn, though i omitted in my meal since a family member is allergic to corn. still tasty.

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Steps

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Place oven racks in upper & lower thirds of oven and preheat oven to 500 degrees f.

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Toss okra & tomatoes with oil , salt , and pepper in a bowl.

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Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst about 10 minutes.

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Meanwhile , pat fillets dry and arrange in another large shallow baking pan.

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Sprinkle both sides with 1 1 / 2 teaspoons old bay seasoning.

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When tomato skins begin to burst , add corn to vegetables in lower third of oven and place fish in upper third of oven.

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Roast fish and vegetables until fish is just cooked through , about 10 minutes.

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While fish roasts , melt butter in a 10 inch heavy skillet over moderate heat , then add nuts and remaining 1 / 2 teaspoon old bay seasoning.

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Cook , stirring occasionally , until nuts are golden and butter is deep golden , about 3 minutes.

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Remove from heat and stir in lemon juice.

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Serve fish over vegetables and top with sauce.

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Ingredients

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frozen cut okra, grape tomatoes, vegetable oil, salt, black pepper, catfish fillets, old bay seasoning, frozen corn, unsalted butter, pecans, fresh lemon juice, lemon wedge