Ingredients:
4 Coleson’s Catch Catfish Fillets
1/4 c Dijon mustard
1/4 c melted butter
1 c roughly chopped pecans
4 c diced celery root
1/4 c olive oil
Salt and pepper
Cooking Instructions:
Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan. Salt and pepper the catfish fillets. Mix the Dijon mustard and melted butter, spread on one side of the catfish. Sprinkle with the pecans and place them on top of the celery root. Bake at 400 degrees for approximately 20 minutes.
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