Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You’ll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

Ingredients

• 2 tablespoons dijon mustard
• 1 tablespoon 2% milk
• 1/4 teaspoon dill weed
• 1/2 cup ground pecans
• 2 catfish fillets (6 ounces each)

Directions

1. In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray.
2. Bake at 425° until fish flakes easily with a fork, 10-12 minutes.