Roasted Catfish with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish with edamame is one of my go to weeknight dinners because it comes together in just 40 minutes flat. The catfish stays moist and flaky when roasted with butter and garlic, while the edamame pods add a wonderful pop of texture and nutrition. Did you know edamame is packed with plant based protein, making this dish especially satisfying? The lemon and fresh dill brighten everything up beautifully, and honestly, the whole thing feels fancy enough for company but simple enough for a casual Tuesday night. You'll have everyone asking for seconds.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each, pat dry)
- 473 mlfresh edamame pods(thawed if frozen)
- 4 tablespoonsbutter(divided)
- 1fresh lemon(zest and juice)
- 4garlic cloves(minced)
- 2 tablespoonsfresh dill(chopped)
- 1 tablespoonsesame oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- 1 tablespoonsesame seeds(white or black)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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