Roasted Catfish with Cauliflower
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you spent way more effort than you actually did. Catfish is wonderfully mild and flaky, and roasting it alongside cauliflower means everything cooks on one pan with minimal cleanup. Cauliflower is packed with vitamin C and fiber, so you're getting serious nutrition without any fuss. The garlic and fresh thyme create this amazing aromatic base that makes the whole kitchen smell incredible. It's simple, affordable, and honestly foolproof, even for newer cooks.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each, patted dry)
- ½ kgcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zested and juiced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonpaprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 118 mlall-purpose flour(for dredging)
- 2 tablespoonsbutter
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
While cauliflower roasts, season both sides of catfish fillets generously with salt and pepper.
- 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
Heat remaining 2 tablespoons olive oil and butter in a large skillet over medium-high heat until the butter foams and is fragrant.
- 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
In the final minute of cooking the catfish, sprinkle remaining garlic over the fillets and let it toast lightly.
- 7
Remove catfish from skillet and arrange on serving plates with the roasted cauliflower.
- 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.
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