Roasted Catfish with Carrot and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.