Sheet Pan Berbere Fish with Crispy Parmigiano Reggiano Okra and Summer Veggies

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Yield

4 servings

Ingredients

For the Vegetables

¼ cup whole grain cornmeal

⅓ cup grated Parmigiano Reggiano

1 tablespoon olive oil, divided

1 pound okra, fresh or frozen and thawed, cut into bite-sized pieces

3 ears corn (or about 2 cups fresh or frozen corn kernels)

1 pint cherry tomatoes

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon salt

For the Fish

1 pounds catﬁsh or other white ﬁsh

½ tablespoon olive oil

¼ cup grated Parmigiano Reggiano

1 teaspoon Berbere spice blend

½ teaspoon paprika

¼ teaspoon salt

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly coat with oil.
In a large mixing bowl, combine the cornmeal and Parmigiano Reggiano. Add ½ tablespoon of the olive oil and the chopped okra and gently shake or stir the bowl, until the okra is evenly coated in the mixture. Place all covered okra pieces in a single layer on the baking sheet.
Trim the kernels oﬀ of the corncob if using fresh corn. Reuse the same mixing bowl and add the cherry tomatoes and corn. It is okay if there is a little bit of cornmeal-Parmigiano coating left in the bowl – the ﬂavors will complement the veggies beautifully. Add the remaining ½ tablespoon of olive oil, paprika, garlic powder, and salt, and gently shake or stir to combine. Add these veggies to the baking sheet alongside the okra, keeping everything in a single layer. Bake for 15 minutes.
While the veggies are baking, prepare the ﬁsh. Brush the olive oil on top of the ﬁsh, then evenly season with the Parmigiano Reggiano, Berbere spice, paprika, and salt.
Remove the baking sheet from the oven and use a spatula or tongs to stir or ﬂip the veggies. Make room in the middle of the baking sheet to nestle the ﬁsh. Bake for another 15 minutes, until the ﬁsh is cooked through and ﬂesh of the ﬁsh ﬂakes easily with a fork. Divide evenly onto four plates and serve.

An Oldways recipe and photo courtest of Kelly LeBlanc