Roasted Catfish with Cauliflower

Instructions

1. 1

   Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil, half the minced garlic, thyme, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and tender.

   Tip: For extra crispiness, spread the cauliflower in a single layer without crowding the pan.

2. 2

   While cauliflower roasts, season both sides of catfish fillets generously with salt and pepper.

3. 3

   Place flour in a shallow dish. Gently dredge each catfish fillet in flour, shaking off excess.

   Tip: Keep the coating light to maintain the delicate texture of the fish.

4. 4

   Heat remaining 2 tablespoons olive oil and butter in a large skillet over medium-high heat until the butter foams and is fragrant.

5. 5

   Once oil is hot, carefully place catfish fillets in the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Do not overcrowd the pan; work in batches if needed.

   Tip: The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

6. 6

   In the final minute of cooking the catfish, sprinkle remaining garlic over the fillets and let it toast lightly.

7. 7

   Remove catfish from skillet and arrange on serving plates with the roasted cauliflower.

8. 8

   Squeeze fresh lemon juice over the catfish and cauliflower, then garnish with lemon zest and fresh parsley. Drizzle any pan juices over the top and serve immediately.

   Tip: For added depth of flavor, add a splash of white wine to the skillet before finishing with lemon juice.