Fennel Orange Parsley Roasted Catfish

Ingredients

• 1½ lbCatfish
• 2 tbspOlive Oil
• 12 ozFennel Bulb
• ½ cupOrange Juice
• 2 tbspParsley
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Fennel Bulb, and cut the vegetables into evenly sized pieces. Stir together the Orange Juice, Parsley with half of the Olive Oil and half of the Table Salt.
2. Toss the Fennel Bulb with the remaining Olive Oil and Table Salt on a sheet pan. Roast for 10 minutes to give the vegetables a head start.
3. Keep the raw Catfish and its raw juices away from ready-to-eat foods, utensils, and surfaces. Add it to the pan, coat it with the Orange Juice, Parsley mixture, and roast for 12 to 18 minutes.
4. Cook the Catfish until it reaches at least 145°F (62.8°C), is opaque, and separates easily with a fork. Serve it with the roasted vegetables and pan juices.