Roasted Catfish with Cassava

Instructions

1. 1

   Preheat your oven to 425°F. Toss cassava chunks with 3 tablespoons olive oil, half the minced garlic, paprika, cumin, salt, and pepper. Spread on a large baking sheet in a single layer.

   Tip: Cut cassava pieces evenly so they roast at the same rate.

2. 2

   Place cassava in the oven and roast for 20 minutes, stirring halfway through, until golden and fork-tender.

   Tip: Don't skip the stirring—it ensures even browning on all sides.

3. 3

   While cassava roasts, pat catfish fillets completely dry with paper towels. Combine remaining salt, pepper, and paprika in a small bowl and sprinkle both sides of each fillet.

   Tip: Dry fish is key to achieving a crispy exterior when roasted.

4. 4

   Remove cassava from oven. Push it to the sides of the baking sheet and place catfish fillets skin-side up in the center. Drizzle fillets with remaining 2 tablespoons olive oil and scatter remaining garlic and jalapeño on top.

   Tip: Keeping cassava at the edges prevents it from steaming the fish.

5. 5

   Return baking sheet to the oven for 12-15 minutes until catfish is opaque and flakes easily with a fork.

   Tip: Don't overcook—catfish cooks quickly and becomes dry if overdone.

6. 6

   Remove from oven and immediately squeeze fresh lime juice over the fish and cassava. Garnish generously with fresh cilantro and sliced red onion.

   Tip: The lime juice brightens all the flavors beautifully.

7. 7

   Divide among serving plates, ensuring each plate has catfish, cassava chunks, and toppings. Serve immediately while everything is hot.