Roasted Catfish with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted catfish with daikon is one of my favorite weeknight dinners because it comes together in just under an hour and impresses everyone at the table. The delicate catfish pairs beautifully with tender roasted daikon radish, which is packed with vitamin C and aids digestion. What I love most is how simple the preparation is, yet the ginger, garlic, and soy sauce glaze creates restaurant quality flavors that feel anything but ordinary. It's an affordable meal that feels special, and honestly, most of the work is just chopping and letting the oven do the heavy lifting.
Ella x
Ingredients
- 4catfish fillets(6 oz each, skin on, patted dry)
- ¾ kgdaikon radish(peeled and cut into 2-inch batons)
- 3 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 3green onions(sliced, divided)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(white and black)
Detail level
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper and arrange daikon batons in a single layer. Drizzle with 1.5 tablespoons of olive oil, season with half the salt and pepper, then roast for 20 minutes until edges begin to caramelize.
Tip: Cut daikon pieces evenly so they cook at the same rate.
- 2
While daikon roasts, whisk together soy sauce, rice vinegar, sesame oil, honey, minced ginger, and minced garlic in a small bowl to create the glaze.
Tip: Make the glaze ahead of time for smoother assembly.
- 3
After daikon has roasted for 20 minutes, push it to the sides of the baking sheet to create space in the center.
- 4
Pat catfish fillets dry with paper towels and season both sides with remaining salt and pepper. Heat 1.5 tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering.
Tip: Dry fish ensures crispy skin formation.
- 5
Place catfish skin-side down in the hot skillet and cook for 3-4 minutes without moving until the skin is golden and crispy.
Tip: Resist the urge to move the fish—let it develop a proper crust.
- 6
Transfer the skillet to the oven and bake for 10-12 minutes until fish is opaque and flakes easily with a fork.
- 7
Remove skillet from oven and carefully pour the prepared glaze over both the catfish and daikon. Return to oven for 2 minutes to warm the glaze through.
- 8
Garnish with sliced green onions and sesame seeds. Serve immediately while the fish skin remains crispy and the glaze is warm.
Tip: Serve family-style directly from the skillet for an impressive presentation.
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