Roasted Catfish with Daikon

Instructions

1. 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. 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. 3

   After daikon has roasted for 20 minutes, push it to the sides of the baking sheet to create space in the center.

4. 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. 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. 6

   Transfer the skillet to the oven and bake for 10-12 minutes until fish is opaque and flakes easily with a fork.

7. 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. 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.