Catfish With Chimichurri

Adapted from my local newspaper. Simple and easy to prepare. This should be made with all fresh ingredients, but substituting one or two herbs or spices shouldn't hurt too much.

• Ready In: 22 mins
• Serves: 4
• Yields: 4 portions

Ingredients

• 1⁄2 cup parsley
• 1⁄2 cup basil
• 1⁄4 cup cilantro
• 1⁄4 cup olive oil
• 1  garlic clove, minced
• 1  tablespoon red wine vinegar
• 2  teaspoons lime juice
• 1⁄4 teaspoon ground cumin
• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon fresh ground pepper
• 1 1⁄2 lbs catfish fillets
• 1⁄4 cup  orange juice
• 1⁄2 teaspoon orange zest

Directions

1. Preheat oven to 425 degrees F. Coat a baking dish with cooking spray or brush lightly with olive oil. Place catfish fillets in a single layer. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, and orange zest. Pour orange juice over all and bake about 12 minutes until fish is opaque.
2. Meanwhile combine parsley, basil, cilantro, olive oil, minced garlic, vinegar, lime juice, cumin, 1/4 teaspoon salt, 1/8 teaspoon pepper and process in a blender until smooth.
3. Serve with the sauce.
4. Alternatively, you can mince the herbs fine and skip processing in the blender, or a combination of both methods.