Servings: 4 | Preparation Time: 12 minutes | Cooking Time: 15-20 minutes
Preheat oven to 400°F (200°C). Cut asparagus into 3-inch lengths. Cook in a saucepan of water for 3 minutes, drain, refresh with cold water and set aside.
Season the catfish with lemon zest. Divide asparagus spears into four, place 1/4 of the spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with toothpicks.
Spray an oven proof casserole dish big enough to hold the fillets with cooking spray. In a small bowl combine remaining ingredients and pour over catfish fillets.
Bake in a preheated oven for approximately 15-20 minutes or until catfish flakes easily. Baste fish 2-3 times during cooking.
Calories: 191
Fat: 13 g
Cholesterol: 45 mg
Sodium: 107 mg
Potassium: 421 mg
Carbohydrates: 3 g
Fibre: 1 g
Protein: 19 g
