Roasted Catfish with Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish with garlic has become one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The beauty of this dish is how the garlic becomes sweet and mellow as it roasts alongside the tender fish, creating this incredible depth of flavor with just simple ingredients. Garlic is packed with beneficial compounds that support heart health, so you're getting something genuinely good for you with every bite. The panko crust adds a lovely texture without being heavy, and honestly, once you learn how to make this, you'll find yourself preparing it again and again.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 8garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsunsalted butter
- 237 mlpanko breadcrumbs
- 237 mlfresh parsley(chopped)
- 1 tablespoonfresh thyme(fresh leaves)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika
- 1lemon(sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, combine panko breadcrumbs, minced garlic, chopped parsley, fresh thyme, paprika, salt, and black pepper. Drizzle in 2 tablespoons of olive oil and mix until the mixture resembles coarse sand.
Tip: The garlic-herb mixture should be moist but not wet for the best texture.
- 3
Place catfish fillets skin-side down on the prepared baking sheet. Season lightly with salt and pepper on both sides.
Tip: Pat the fillets dry before seasoning to help the crust adhere better.
- 4
Press the garlic-breadcrumb mixture evenly onto the top of each catfish fillet, creating an even layer that covers the entire surface.
Tip: Use your fingers or the back of a spoon to gently pack the crust onto the fish.
- 5
Drizzle the remaining 2 tablespoons of olive oil around the fillets on the baking sheet, avoiding the crusted tops.
Tip: This oil will help keep the bottom of the fish moist and adds flavor to the pan sauce.
- 6
Roast in the preheated oven for 18-22 minutes, until the fish flakes easily with a fork and the breadcrumb topping is golden brown.
Tip: Don't overcook; catfish cooks quickly and becomes dry if roasted too long.
- 7
While the fish roasts, melt butter in a small saucepan over low heat and stir in the lemon juice, creating a simple pan sauce.
Tip: Keep this warm but don't let it bubble; low heat preserves the fresh lemon flavor.
- 8
Transfer the roasted catfish to serving plates and drizzle with the warm lemon butter sauce. Garnish with fresh lemon slices and additional fresh herbs if desired.
Tip: Serve immediately while the fish is still warm and the crust is crispy.
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