Roasted Catfish with Cucumber

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat catfish fillets dry with paper towels. Arrange on the prepared baking sheet in a single layer.

   Tip: Dry fish helps achieve a better texture during roasting.

3. 3

   In a small bowl, combine 2 tablespoons olive oil, minced garlic, lemon zest, thyme, half the salt, and black pepper.

   Tip: Mix ingredients thoroughly to distribute flavors evenly.

4. 4

   Brush the herb mixture evenly over both sides of the catfish fillets.

   Tip: Don't be shy with the seasoning—this is where flavor develops.

5. 5

   Roast in the preheated oven for 20-25 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Fish cooks quickly; check at 20 minutes to avoid overcooking.

6. 6

   While the fish roasts, prepare the cucumber salad. Slice cucumbers and red onion thinly and place in a serving bowl.

   Tip: Use a mandoline for uniformly thin slices.

7. 7

   In a small bowl, whisk together remaining 2 tablespoons olive oil, red wine vinegar, lemon juice, chopped dill, and remaining salt.

   Tip: Taste the vinaigrette and adjust lemon juice or vinegar to your preference.

8. 8

   Pour the dressing over the cucumber and red onion mixture. Toss gently to combine and let sit for 5 minutes before serving.

   Tip: The cucumber will release liquid and become more tender as it sits.

9. 9

   Divide roasted catfish among four plates and serve with the cucumber salad on the side.

   Tip: Serve immediately while the fish is hot and the cucumber salad is cool.