Roasted Catfish with Fennel
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
There's something really special about this roasted catfish with fennel that keeps me coming back to it again and again. The fish cooks up beautifully in just under thirty minutes, making it perfect for a weeknight dinner when you want something that tastes elegant but doesn't demand hours in the kitchen. Fennel is one of those wonderful vegetables that deserves more attention because it's naturally anti inflammatory and adds such a lovely subtle sweetness to the dish. Best of all, catfish is super affordable and mild flavored, so it pairs perfectly with the aromatic thyme, garlic, and a splash of white wine. This is honest home cooking at its finest.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 2fennel bulbs(trimmed and cut into 8 wedges each)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 sprigsfresh thyme
- 1lemon(zested and halved)
- 3 tablespoonsunsalted butter(cold)
- 3garlic cloves(minced)
- 59 mlwhite wine
- 2 tablespoonsfresh dill(chopped)
- 1shallot(minced)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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