Roasted Catfish with Butternut Squash

Instructions

1. 1

   Preheat your oven to 400°F. Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.

   Tip: Cut squash pieces evenly so they roast at the same rate.

2. 2

   Roast the squash for 15 minutes until it begins to soften and develop golden edges.

3. 3

   While squash roasts, season both sides of the catfish fillets with salt, pepper, and paprika. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

   Tip: Oven-safe skillets with metal handles work best for this recipe.

4. 4

   Once the oil shimmers, carefully place catfish fillets skin-side down in the skillet and cook for 3-4 minutes until the skin crisps and turns golden.

   Tip: Resist the urge to move the fillets; let them sit undisturbed for optimal crisping.

5. 5

   Remove the squash from the oven and scatter the pecans over the top. Push the catfish fillets skin-side up into any remaining spaces on the baking sheet with the squash, or place them on a separate rack.

6. 6

   Return everything to the oven and bake for 12-15 minutes until the catfish flakes easily with a fork and the squash is fully tender.

7. 7

   While the final roasting occurs, melt butter in a small saucepan over medium heat. Add minced garlic and fresh sage leaves, stirring constantly for 2-3 minutes until the butter turns golden brown and smells nutty.

   Tip: Brown butter burns easily, so watch it carefully and remove from heat once it reaches a golden amber color.

8. 8

   Arrange roasted catfish and squash on serving plates, drizzle generously with the sage brown butter sauce, and garnish with fresh thyme sprigs and lemon wedges.

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