Roasted Catfish with Aubergine

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss aubergine cubes with 3 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread on a baking sheet and roast for 15 minutes until starting to soften and brown.

   Tip: Cut aubergine into uniform sizes for even cooking.

2. 2

   While aubergine roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the red onion for 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

3. 3

   Add crushed tomatoes, thyme, half the lemon juice, and remaining salt and pepper to the skillet. Simmer for 5 minutes, stirring occasionally. Stir in the capers and remove from heat.

   Tip: The sauce should be rich and flavorful but not too thick.

4. 4

   Pat catfish fillets dry with paper towels and season both sides with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a separate oven-safe skillet over medium-high heat.

   Tip: Dry fish ensures better browning and a crispy exterior.

5. 5

   Sear catfish fillets for 2-3 minutes per side until golden brown. Remove skillet from heat.

   Tip: Don't overcrowd the pan; work in batches if needed.

6. 6

   Remove roasted aubergine from the oven and add to the tomato sauce, stirring gently to combine. Spoon the aubergine-tomato mixture around the catfish fillets in the skillet.

7. 7

   Sprinkle torn basil and lemon zest over the fillets and sauce. Transfer the skillet to the preheated oven and bake for 12-15 minutes until catfish is cooked through and flakes easily with a fork.

   Tip: The internal temperature of catfish should reach 145°F (63°C).

8. 8

   Remove from oven and serve immediately, ensuring each plate has a fillet, aubergine, and plenty of tomato sauce. Drizzle with any remaining pan juices.

   Tip: Serve with crusty bread to soak up the delicious sauce.