Roasted Catfish with Beetroot

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the beetroot wedges with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 25-30 minutes until tender and caramelized at the edges.

   Tip: Cut beets into uniform sizes to ensure even roasting.

2. 2

   While the beets roast, season the catfish fillets generously on both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

   Tip: Pat the fish completely dry to achieve a better sear.

3. 3

   Carefully place the catfish fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving them, until the skin is crispy and golden. Flip and cook the other side for 3-4 minutes until just cooked through. Transfer to a plate and tent with foil.

4. 4

   In the same skillet, add 1 tablespoon of olive oil and butter over medium heat. Add the sliced shallots and remaining garlic, sautéing for 3-4 minutes until softened and beginning to caramelize.

   Tip: Stir frequently to prevent burning and ensure even cooking.

5. 5

   Pour in the vegetable broth and lemon juice, scraping up any brown bits from the bottom of the pan. Add the honey and bring to a gentle simmer. Cook for 2 minutes to reduce slightly.

   Tip: The deglazing step adds incredible depth of flavor to your sauce.

6. 6

   Fold in the roasted beetroots and fresh dill into the shallot mixture, tossing gently to combine. Season with additional salt and pepper to taste. Cook for 1 minute to warm through.

   Tip: Handle the beets gently to keep them intact.

7. 7

   Divide the beetroot mixture among four serving plates, creating a bed for the fish. Top each portion with a roasted catfish fillet and drizzle with any remaining pan sauce. Garnish with lemon zest and a sprinkle of fresh dill.

   Tip: Serve immediately while the fish is still warm and the beets are vibrant.