Catfish and Okra with Pecan Butter Sauce

Ingredients

• Garnish: lemon wedges
• 1 teaspoon fresh lemon juice
• ½ cup pecans (2 oz), coarsely chopped
• ¾ stick (6 tablespoons) unsalted butter
• 1 (10-oz) package frozen corn, thawed
• 2 teaspoons Old Bay seasoning
• 4 (½-lb) catfish fillets
• + 5 more ingredients
• • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 12 oz grape tomatoes (2 cups)
  • 1 (10-oz) package frozen whole baby okra, thawed and rinsed

1. Put oven racks in upper and lower thirds of oven and preheat oven to 500°F. 2. Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes. 3. Meanwhile, pat fillets dr...

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