Roasted Catfish with Celery

Instructions

1. 1

   Preheat your oven to 400°F. Pat the catfish fillets dry with paper towels and arrange them on a large roasting pan.

   Tip: Drying the fish ensures better browning and prevents excess moisture during cooking.

2. 2

   Toss the celery pieces with 1 tablespoon of olive oil, salt, and pepper. Arrange them around the catfish fillets on the pan.

   Tip: Don't crowd the pan; give the vegetables space to roast evenly.

3. 3

   In a small bowl, whisk together melted butter, minced garlic, fresh thyme, lemon juice, paprika, and remaining olive oil.

   Tip: Make this herb butter while the oven preheats for efficiency.

4. 4

   Drizzle the herb butter mixture over the catfish and celery, then pour the white wine into the bottom of the roasting pan around the vegetables.

   Tip: The wine creates steam that keeps the fish moist while roasting.

5. 5

   Season the fish with salt and pepper to taste, then place the pan in the preheated oven.

   Tip: Season after adding liquids to avoid over-salting.

6. 6

   Roast for 25-30 minutes until the catfish flakes easily with a fork and the celery is tender and lightly caramelized at the edges.

   Tip: Fish typically needs 10-12 minutes per inch of thickness; don't overcook or it will become dry.

7. 7

   Transfer the roasted catfish and celery to serving plates and spoon the pan juices over the top for extra flavor.

   Tip: Save every drop of the flavorful pan sauce to drizzle over your meal.