Roasted Catfish with Bell Pepper

Instructions

1. 1

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes the fish easier to flip without breaking apart.

2. 2

   Toss the bell peppers, onion, and cherry tomatoes with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.

   Tip: Spacing vegetables evenly allows them to roast evenly and develop caramelization.

3. 3

   Roast the vegetables for 10 minutes until they begin to soften and develop light browning.

4. 4

   While vegetables roast, pat the catfish fillets dry and arrange them on the other side of the baking sheet. Drizzle with remaining 2 tablespoons olive oil and the lemon juice.

   Tip: Drying the fish ensures a better sear and prevents excess moisture during cooking.

5. 5

   In a small bowl, combine paprika, remaining garlic, thyme, sea salt, and black pepper. Sprinkle this seasoning mixture evenly over all four catfish fillets.

   Tip: Freshly chopped thyme provides a more vibrant flavor than dried herbs.

6. 6

   Return the baking sheet to the oven for 12-15 minutes until the catfish is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

   Tip: Check the thickest part of the fish—it should reach an internal temperature of 145°F for perfectly cooked catfish.

7. 7

   Remove from the oven and let rest for 2 minutes. Divide the catfish and roasted vegetables among four plates, drizzling any pan juices over the top before serving.

   Tip: The resting period allows the fish to set slightly and retain its natural juices.