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

Ingredients

• ¼ cup whole grain cornmeal
• 1/3 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
• 1/4 teaspoon salt
• 1 pound catfish or other white fish
• ½ tablespoon olive oil
• 1/4 cup grated Parmigiano Reggiano
• 1 teaspoon Berbere spice blend
• ¼ teaspoon salt