Roasted Catfish with Corn
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish with corn is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. The catfish is naturally lean and packed with omega 3 fatty acids, which are great for your heart, and roasting it with fresh corn kernels keeps everything moist and flavorful. What I love most is how forgiving this dish is, the simple preparation means you can't really mess it up, and the bright flavors from lime, jalapeño, and cilantro make it feel special without any fussy techniques. Perfect for a busy week when you want something healthy and delicious without the stress.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 473 mlfresh corn kernels(or frozen corn, thawed)
- 4 tablespoonsunsalted butter(divided)
- 1red bell pepper(diced)
- 2lime(zest and juice)
- 3garlic cloves(minced)
- 2 tablespoonsextra-virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- ½ teaspoonsmoked paprika
- 1jalapeño(minced, seeds removed optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or roasting pan on the middle rack to heat for 5 minutes.
Tip: A preheated pan creates a beautiful crust on the catfish skin.
- 2
Season the catfish fillets evenly on both sides with kosher salt, black pepper, and smoked paprika.
Tip: Pat the fillets completely dry before seasoning to help achieve crispy skin.
- 3
Carefully remove the hot skillet from the oven and add 1 tablespoon of olive oil to coat the bottom. Place the catfish fillets skin-side down in the hot pan and return to the oven for 12-15 minutes until the skin is crispy and flesh flakes easily with a fork.
Tip: Don't move the fillets during cooking to maintain the skin's crispness.
- 4
While the catfish roasts, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the minced garlic and diced red bell pepper, cooking for 2 minutes until fragrant.
Tip: Stir frequently to prevent the garlic from burning.
- 5
Add the corn kernels and minced jalapeño to the pan, stirring occasionally for 5-7 minutes until the corn is lightly caramelized and tender.
Tip: Let the corn sit undisturbed for 1-2 minutes between stirs to develop color and flavor.
- 6
Remove the corn mixture from heat and stir in the remaining 2 tablespoons of butter, lime zest, lime juice, and fresh cilantro. Taste and adjust seasoning as needed.
Tip: The residual heat will melt the butter into a glossy sauce that coats the corn.
- 7
Transfer the roasted catfish to serving plates and divide the warm corn mixture among them.
Tip: Plate immediately while everything is hot for the best presentation and texture.
- 8
Garnish with extra cilantro and a lime wedge if desired before serving.
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