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Pinhead Oat-Crusted Catfish, Roasted Cauliflower and Mustard Greens, and Lemon Cream

By Liana Krissoff
Image may contain Plant Food Vegetable and Cauliflower
Pinhead Oat-Crusted Catfish, Roasted Cauliflower and Mustard Greens, and Lemon CreamRinne Allen

Pinhead oats, which are similar to steel-cut oats but contain some oats that are ground finer, like flour, make a foolproof crunchy-crisp gluten-free crust for pan-fried fish. You can exchange the catfish for just about any common white fish here—use a lower heat level under the pan and a longer cooking time for thicker fillets. Some good options include U.S. farmed tilapia, ocean perch, Pacific halibut, and line-caught Atlantic cod. Wild salmon would also be delicious—just be sure to avoid overcooking it.

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