Roasted Catfish with Ginger

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, whisk together soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, lemon juice, and red pepper flakes until well combined. Set the glaze aside.

   Tip: Making the glaze ahead allows flavors to meld together beautifully.

3. 3

   Pat the catfish fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet. Season both sides with sea salt and black pepper.

   Tip: Drying the fish ensures better browning and prevents excess moisture.

4. 4

   Pour half of the ginger-soy glaze evenly over the catfish fillets, reserving the remaining glaze for serving.

   Tip: Save some glaze to drizzle over the finished dish for extra flavor.

5. 5

   Scatter half of the sliced scallions over the fillets, then roast in the preheated oven for 20-25 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't overcook; catfish cooks quickly and can become dry if left too long.

6. 6

   Remove from the oven and drizzle the reserved glaze over the roasted catfish. Garnish with remaining scallions and serve immediately.

   Tip: The residual heat will warm the glaze perfectly.