Roasted Catfish with Fennel

Instructions

1. 1

   Preheat oven to 400°F. Arrange fennel wedges on a large roasting pan, toss with 2 tablespoons olive oil, half the salt, and pepper. Roast for 12 minutes until edges begin to caramelize.

   Tip: Cut fennel wedges evenly so they cook at the same rate.

2. 2

   While fennel roasts, pat catfish fillets dry and brush both sides with remaining 2 tablespoons olive oil. Season with remaining salt, pepper, and lemon zest.

   Tip: Dry fish prevents sticking and helps achieve a better sear.

3. 3

   After fennel has roasted 12 minutes, nestle catfish fillets among the fennel wedges. Scatter thyme sprigs and minced garlic around the pan.

   Tip: Position fillets skin-side up for better presentation.

4. 4

   Return pan to oven and roast for 12-14 minutes until catfish is opaque and flakes easily with a fork, and fennel is deeply golden.

   Tip: Catfish cooks quickly; check at 12 minutes to avoid overcooking.

5. 5

   While fish finishes cooking, heat white wine and minced shallot in a small saucepan over medium heat until reduced by half, about 3-4 minutes.

   Tip: Reducing the wine concentrates its flavor for the sauce.

6. 6

   Remove pan from heat and whisk in cold butter pieces one at a time until fully incorporated and glossy. Stir in fresh dill and squeeze of lemon juice.

   Tip: Cold butter creates an emulsified sauce; keep heat low to prevent breaking.

7. 7

   Transfer roasted catfish and fennel to serving plates. Drizzle lemon-herb butter sauce over everything and garnish with additional fresh dill and lemon wedges.

   Tip: Serve immediately while the sauce is warm and the fish is at its most tender.