Cajun Pecan Catfish recipe

The flavors of the Louisiana bayou country come to life in McCormick� Gourmet Collection� Cajun Seasoning – a spicy-hot blend of peppers, onion, garlic and herbs.

Makes 4 servings.

1 pound catfish fillets
2 tablespoons olive oil
1 tablespoon McCormick� Gourmet Collection� Cajun Seasoning
2 teaspoons lemon juice
1 teaspoon McCormick� Gourmet Collection� Thyme Leaves
1/3 cup finely chopped pecans
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
1 tablespoon McCormick� Gourmet Collection� Parsley Flakes

Heat oven to 425 degrees F. Coat shallow baking pan with cooking spray; place fish in pan.

Mix oil, Cajun seasoning, lemon juice and thyme in medium bowl. Spoon or brush 1/2 the mixture over fish.

Add pecans, Parmesan cheese, bread crumbs and parsley to remaining oil mixture; mix well. Coat fish on both sides in bread crumb mixture.

Bake 10 to 15 minutes (depending on thickness of fish), or until fish flakes easily with a fork.

Test Kitchen Tip: Substitute cod, pollock, rainbow trout or striped bass for the catfish.

Recipe and photograph provided courtesy of �2008 McCormick & Co. - used with permission.