Roasted Catfish with Brussels Sprouts and Lemon-Herb Butter

Instructions

1. 1

   Preheat oven to 400°F. Toss Brussels sprouts with 2 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 15 minutes until they begin to caramelize.

   Tip: Cut Brussels sprouts to uniform size for even cooking.

2. 2

   While Brussels sprouts roast, pat catfish fillets dry with paper towels and season both sides with remaining salt, black pepper, and paprika.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, carefully place catfish skin-side down and cook for 4 minutes until golden.

   Tip: Don't move the fish while cooking for optimal crust development.

4. 4

   Flip catfish gently and cook for another 3 minutes until cooked through. Transfer to a plate and tent with foil to keep warm.

   Tip: Catfish cooks quickly; avoid overcooking to maintain moisture.

5. 5

   In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1 minute until fragrant, then stir in lemon juice, thyme, and parsley.

   Tip: The residual fish drippings add extra flavor to the butter sauce.

6. 6

   Remove Brussels sprouts from oven and add to the skillet with the lemon-herb butter. Toss gently to coat, then return catfish to the pan.

   Tip: Toss gently to avoid breaking apart the delicate fish.

7. 7

   Plate catfish with roasted Brussels sprouts alongside, drizzle with remaining herb butter sauce, and garnish with lemon zest and fresh parsley.

   Tip: Serve immediately while the catfish is still warm and the Brussels sprouts are crispy.