Roasted Catfish with Caramelized Onion and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Remove from the oven and serve immediately, spooning the caramelized onions and pan juices over each fillet.