Roasted Catfish with Edamame

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss edamame pods with 1 tablespoon sesame oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until lightly browned and crispy.

   Tip: Roast the edamame first so they're ready when the catfish finishes cooking.

2. 2

   Pat the catfish fillets completely dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fillets ensure a better crust and prevent sticking.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place catfish fillets skin-side up and sear for 3-4 minutes until golden.

   Tip: Don't move the fillets while searing to develop a proper crust.

4. 4

   Flip the fillets and transfer the skillet to the preheated oven. Roast for 8-10 minutes until the flesh is opaque and flakes easily.

   Tip: The internal temperature should reach 145°F (63°C).

5. 5

   While the catfish roasts, melt 3 tablespoons butter in a small saucepan over low heat. Stir in lemon zest, fresh demon juice, fresh dill, and remaining minced garlic. Season with a pinch of red pepper flakes.

   Tip: Keep the butter sauce warm but don't let it brown.

6. 6

   Remove the skillet from the oven and drizzle the lemon-herb butter over each catfish fillet. Sprinkle with sesame seeds.

   Tip: The warm fish will gently warm the fresh herbs in the sauce.

7. 7

   Transfer roasted catfish to serving plates and arrange roasted edamame pods alongside. Drizzle any remaining butter sauce from the pan over the plate.

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