Roasted Catfish with Cabbage

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

   Tip: Use parchment paper to prevent sticking and make cleanup easier.

2. 2

   In a small bowl, whisk together olive oil, mustard, honey, minced garlic, lemon juice, thyme, salt, and pepper to create the glaze.

   Tip: The glaze can be prepared up to 2 hours ahead and stored in the refrigerator.

3. 3

   Pat the catfish fillets dry with paper towels and arrange them on one side of the prepared baking sheet, spacing them apart evenly.

   Tip: Drying the fish ensures better browning and prevents steaming.

4. 4

   Toss the cabbage wedges with 1 tablespoon of olive oil, salt, and pepper, then arrange them on the other side of the baking sheet.

   Tip: Keeping the catfish and cabbage on separate areas prevents the fish from becoming soggy.

5. 5

   Brush the mustard glaze generously over the catfish fillets and sprinkle with paprika. Roast everything for 18-20 minutes until the catfish flakes easily with a fork.

   Tip: The thickest part of the fish should reach 145°F on an instant-read thermometer.

6. 6

   Remove from the oven and let rest for 2 minutes before serving. Drizzle any pan juices over the catfish and cabbage.

   Tip: Resting allows the fish to firm up slightly and makes plating easier.