Roasted Catfish with Cabbage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour with minimal fuss. Catfish is naturally mild and flaky, making it perfect for roasting alongside tender cabbage that gets slightly caramelized in the oven. The whole grain mustard and honey create this amazing glaze that keeps the fish incredibly moist while adding wonderful depth of flavor. Plus, cabbage is packed with vitamin C and fiber, so you're getting real nutrition along with something truly delicious. Everything roasts on one pan, which means less cleanup and more time to enjoy your meal.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 1 medium headgreen cabbage(cut into 8 wedges)
- 5 tablespoonsolive oil
- 3 tablespoonswhole grain mustard
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried thyme if unavailable)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika(smoked paprika optional)
Detail level
Instructions
- 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
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
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
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
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
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.
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