Roasted Catfish with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the halved artichoke hearts with 3 tablespoons of olive oil, half the salt, pepper, and thyme on a large baking sheet. Spread them in a single layer and roast for 15 minutes until they begin to turn golden.

   Tip: Cut artichokes in half lengthwise to expose more surface area for caramelization.

2. 2

   While artichokes roast, season both sides of the catfish fillets with remaining salt, pepper, and red pepper flakes.

   Tip: Pat the fillets completely dry for better browning and a crispier exterior.

3. 3

   After 15 minutes, remove the baking sheet from the oven and nestle the seasoned catfish fillets among the artichokes. Drizzle the fish with the remaining 2 tablespoons olive oil.

   Tip: Don't stir the artichokes too much; let them develop a golden crust.

4. 4

   Return to the oven and roast for another 10-12 minutes until the catfish is opaque and flakes easily with a fork.

   Tip: Catfish cooks quickly, so watch carefully to avoid overcooking and drying it out.

5. 5

   While everything finishes cooking, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.

   Tip: Use gentle heat to prevent the garlic from turning bitter.

6. 6

   Remove from heat and stir in the lemon juice, lemon zest, and remaining thyme into the garlic butter.

   Tip: The butter will create a light, emulsified sauce with the lemon juice.

7. 7

   Transfer the roasted catfish and artichokes to serving plates. Pour the warm lemon-garlic butter sauce over the fish and vegetables, dividing evenly among the four plates.

   Tip: Serve immediately while everything is hot and the sauce coats the fish beautifully.