Roasted Catfish with Avocado

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the catfish fillets completely dry with paper towels and season both sides generously with salt, black pepper, and paprika.

   Tip: Dry fish ensures better browning and crispier skin.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the catfish fillets skin-side down in the hot oil and sear for 3-4 minutes until the bottom is golden and crispy.

   Tip: Don't move the fillets around—let them develop a crust undisturbed.

3. 3

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Use an oven-safe skillet or transfer fillets to a baking dish before roasting.

4. 4

   While the fish roasts, prepare the avocado topping by cutting avocados in half, removing the pit, and scooping the flesh into a bowl.

5. 5

   Mash the avocado with a fork until you reach your desired consistency—leave it slightly chunky for better texture. Fold in the minced garlic, jalapeño, sour cream, lime juice, and half of the chopped cilantro. Season with salt and pepper to taste.

   Tip: Don't over-mix the avocado or it will become too thin and lose its lovely texture.

6. 6

   Remove the catfish from the oven and let rest for 2 minutes. Place each fillet on a serving plate and generously top with the avocado mixture.

7. 7

   Garnish with remaining fresh cilantro and serve with lemon halves on the side for extra brightness.

   Tip: Serve immediately while the fish is still warm and the avocado topping is fresh.