Roasted Catfish with Brussels Sprouts and Lemon-Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes flat. Catfish is such an underrated fish, mild and flaky, and it roasts beautifully alongside crispy brussels sprouts. The lemon herb butter is where the magic happens, adding brightness and richness to every bite. Brussels sprouts are packed with vitamin C and fiber, so you're getting something truly nourishing here. Best of all, this meal won't break the bank and requires minimal prep work. Just toss everything on a sheet pan and let your oven do the heavy lifting.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 1½ poundsbrussels sprouts(trimmed and halved)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- ½ teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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.
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