Roasted Catfish with Asparagus

Instructions

1. 1

   Preheat oven to 425°F. Arrange asparagus on a large baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, then roast for 12 minutes until just starting to soften.

   Tip: Pat the asparagus completely dry before roasting to achieve better browning.

2. 2

   While asparagus roasts, season catfish fillets generously on both sides with salt, pepper, and paprika.

3. 3

   Heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: Using an oven-safe skillet allows you to finish cooking in the oven without transferring.

4. 4

   Carefully place catfish fillets skin-side down in the hot skillet and sear for 4 minutes until the skin is golden and crispy.

   Tip: Don't move the fillets while searing to get maximum crispiness on the skin.

5. 5

   Remove asparagus from oven and create space between the fillets, then nestle the roasted asparagus spears among them.

6. 6

   Transfer the skillet to the preheated oven and bake for 8-10 minutes until catfish is cooked through and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F at the thickest part.

7. 7

   While fish finishes cooking, melt butter in a small saucepan over medium heat, add minced garlic and cook for 1 minute until fragrant.

8. 8

   Stir in fresh thyme, lemon zest, lemon juice, sliced red onion, and chicken broth to the butter mixture, then simmer for 2 minutes to combine flavors.

   Tip: This lemon-herb butter can be made while the fish bakes for efficient timing.

9. 9

   Remove skillet from oven, carefully pour the warm lemon-herb butter sauce over the catfish and asparagus, then serve immediately.

   Tip: The sauce will continue to warm the delicate fish, so serve right away to enjoy at the perfect temperature.