Catfish With Lemon, Capers and Oregano (Weight Watchers)

READY IN: 13mins
Recipe by Crafty Lady 13

This recipe is from the September/October 2009 Weight Watchers magazine. Broiled, flaky catfish served on a bed of thinly sliced seedless cucumbers and drizzled with a dressing made up of lemon zest/juice, capers, oregano and olive oil. Points Value: 4.

Top Review by Chickee

Amazingly good! Made for Aussie November swap 2012. The delicate flavours were a good match for a delicate fish, I used Vietnamese catfish. Could maybe be used to cook in a foil packet with the sauce?? Unfortunately I accidentally deleted the photo but it looked nice. Cheers!

Ingredients Nutrition

Directions

  1. Spray the rack of a broiler pan with nonstick spray; preheat broiler.
  2. Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.).
  3. Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.
  4. Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.

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