Roasted Catfish with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Arrange the courgette strips on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with half the salt and pepper. Roast for 10 minutes until they begin to soften.

   Tip: Cut courgettes evenly so they cook uniformly.

2. 2

   While the courgettes roast, pat the catfish fillets dry with paper towels and season both sides generously with paprika, remaining salt, and pepper.

   Tip: Dry fish ensures better browning and prevents sticking.

3. 3

   Heat the remaining 2 tablespoons of olive oil and butter in a large oven-safe skillet over medium-high heat. Once foaming, carefully add the catfish fillets and sear for 2-3 minutes per side until golden, then remove to a plate.

   Tip: Searing locks in flavor and creates a beautiful crust.

4. 4

   In the same skillet, add the minced garlic and fresh thyme, stirring for about 1 minute until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.

   Tip: These browned bits add deep flavor to your sauce.

5. 5

   Push the partially roasted courgettes to the sides of the baking sheet, then nestle the seared catfish fillets in the center. Drizzle the lemon-wine sauce over the fish and vegetables.

   Tip: Arranging ingredients this way ensures even cooking.

6. 6

   Sprinkle the lemon zest over the catfish and roast everything together in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and courgettes are tender.

   Tip: Don't overcook the fish—it continues cooking slightly after leaving the oven.

7. 7

   Remove from the oven and transfer the catfish and courgettes to serving plates. Pour any remaining pan juices over the top and garnish with fresh parsley before serving.

   Tip: Serve immediately while everything is hot for the best flavor.