Roasted Catfish with Garlic

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.