Roasted Catfish with Caramelized Onion and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted catfish dish is one of my go to weeknight dinners because it comes together in just about an hour and costs very little to make. The catfish fillets stay incredibly moist and tender when roasted, while the caramelized onions become sweet and deeply golden. What really makes this special is the herb butter that melts over everything, infusing each bite with fresh thyme and parsley. Catfish is also wonderfully lean and packed with omega 3 fatty acids, making it a heart healthy choice that still feels indulgent. The whole meal is straightforward enough for beginners but elegant enough to serve to guests.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 3yellow onions(thinly sliced)
- 5 tablespoonsbutter(divided)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 3garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 1 tablespoonbalsamic vinegar
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F. Place a large cast-iron skillet or roasting pan over medium heat and add 2 tablespoons of butter with 1 tablespoon of olive oil.
Tip: Using cast iron helps distribute heat evenly for perfectly roasted fish.
- 2
Add the sliced onions to the hot butter and oil, stirring occasionally. Cook for 12-15 minutes until the onions are deeply golden and caramelized, then stir in minced garlic and cook for another minute.
Tip: Don't rush the caramelization—slow cooking brings out the natural sweetness of the onions.
- 3
Deglaze the pan with balsamic vinegar and vegetable broth, scraping up any browned bits from the bottom. Simmer for 2 minutes, then transfer the caramelized onions to a plate, leaving the pan on the stovetop.
- 4
Pat the catfish fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures better browning and a crispier exterior.
- 5
Add the remaining olive oil to the same skillet over medium-high heat. Once shimmering, carefully place the catfish fillets skin-side up in the pan.
Tip: Don't move the fillets for the first 2-3 minutes to allow them to develop a golden crust.
- 6
Sear the catfish for 3-4 minutes until the bottom is golden, then flip gently and cook for another 2 minutes on the skin side.
Tip: Catfish cooks quickly, so watch carefully to avoid overcooking the delicate flesh.
- 7
Mix the remaining 3 tablespoons of butter with fresh thyme, parsley, and lemon juice in a small bowl. Top each catfish fillet with a spoonful of this herb butter.
Tip: Make the herb butter while the fish cooks to save time during plating.
- 8
Return the caramelized onions to the skillet around the fish, then transfer the entire pan to the preheated oven for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
Tip: The residual heat in the oven finishes cooking the fish gently without drying it out.
- 9
Remove from the oven and serve immediately, spooning the caramelized onions and pan juices over each fillet.
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