Roasted Catfish with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Catfish is so mild and flaky, making it perfect for roasting, and it pairs beautifully with garlicky roasted broccoli. What I love most is that broccoli is packed with vitamin C and fiber, which keeps me feeling full and energized. The whole meal is simple enough for a busy Tuesday but tasty enough to impress, and honestly, the panko crust adds such a satisfying crunch that even people skeptical about fish tend to love it.
Ella x
Ingredients
- 4catfish fillets(6 oz each, pat dry)
- 1½ poundsfresh broccoli florets(cut into bite-sized pieces)
- 5 tablespoonsextra virgin olive oil
- 118 mlpanko breadcrumbs
- 3 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves, minced
- ½ teaspoonsmoked paprika
- 2 tablespoonsfresh thyme(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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