Roasted Catfish with Carrot and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish recipe is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Catfish is such an underrated fish in my opinion, wonderfully mild and forgiving to cook, plus it's incredibly affordable compared to other proteins. I pair it with roasted carrots tossed in a bright herb butter made with fresh parsley and thyme that really brings everything alive. Carrots are packed with beta carotene which your body converts to vitamin A for healthy eyes and skin. The best part is how simple it all is to pull off, yet it tastes like something you'd get at a nice restaurant.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- ½ kgcarrots(peeled and cut into 3-inch batons)
- 3 tablespoonsolive oil
- 4 tablespoonsbutter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 1 teaspoonlemon zest
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, combine softened butter with chopped parsley, thyme, lemon zest, minced garlic, and a pinch of salt. Mix until well blended and set aside.
Tip: Prepare the herb butter while the oven preheats to save time.
- 3
Toss the carrot batons with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread them evenly on one side of the prepared baking sheet.
Tip: Space carrots apart slightly so they roast rather than steam.
- 4
Roast the carrots for 12 minutes in the preheated oven until they begin to soften and develop light browning.
Tip: This head start ensures carrots finish cooking at the same time as the fish.
- 5
Remove the baking sheet from the oven and push the carrots to the sides, creating space for the catfish fillets in the center.
Tip: Keep the oven door open for minimal time to maintain consistent temperature.
- 6
Pat the catfish fillets dry with paper towels, then brush both sides with the remaining tablespoon of olive oil. Season with remaining salt and black pepper.
Tip: Dry fish ensures better browning and a firmer texture.
- 7
Arrange the seasoned catfish fillets among the carrots on the baking sheet and place a dollop of herb butter on top of each fillet.
Tip: The herb butter will melt and create a delicious sauce during roasting.
- 8
Return the baking sheet to the oven and roast for 12-13 minutes until the catfish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
Tip: Avoid overcooking catfish as it can become dry; check for doneness early.
- 9
Remove from the oven and let rest for 2 minutes before serving. Plate the catfish with roasted carrots and spoon any pan juices over the top.
Tip: Resting allows the fish to redistribute its juices for maximum tenderness.
- 10
Serve immediately with fresh lemon wedges on the side for added brightness and flavor.
Tip: A squeeze of fresh lemon juice brightens the rich herb butter beautifully.
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