Roasted Catfish with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the catfish skin becomes crispy while the flesh stays moist.

2. 2

   Toss broccoli florets with 3 tablespoons of olive oil, half the salt, black pepper, and smoked paprika. Spread them evenly on one side of the baking sheet.

   Tip: Arrange broccoli in a single layer to allow for proper browning and caramelization.

3. 3

   Place the baking sheet in the oven and roast broccoli for 10 minutes until it begins to soften.

   Tip: Starting the broccoli early ensures it finishes cooking at the same time as the fish.

4. 4

   While broccoli roasts, season catfish fillets on both sides with remaining salt, pepper, and thyme. Rub skin-side down with the remaining 2 tablespoons of olive oil.

   Tip: Keep the skin-side facing down during roasting to achieve maximum crispiness.

5. 5

   Remove the baking sheet from the oven and carefully push broccoli to the sides, creating space for the catfish fillets. Place fillets skin-side down in the center.

   Tip: Don't overlap the fish or crowd the pan, as this prevents proper air circulation.

6. 6

   Return to oven and roast for 12-14 minutes until catfish flesh is opaque and flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 145°F.

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, then remove from heat and stir in lemon juice.

   Tip: Don't let the garlic brown, or it will become bitter and overpower the delicate fish flavor.

8. 8

   In a separate dry skillet over medium heat, toast panko breadcrumbs, stirring frequently for 3-4 minutes until golden and aromatic. Set aside.

   Tip: Toasting the breadcrumbs adds a nutty depth and creates better texture than using them raw.

9. 9

   Transfer catfish and broccoli to serving plates. Drizzle the lemon-butter sauce over the fish and vegetables, then sprinkle with toasted panko breadcrumbs.

   Tip: Add the breadcrumbs just before serving so they maintain their crispy texture.