Roasted Catfish with Ginger
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Catfish is such an underrated fish, mild and forgiving, and when you roast it with ginger and garlic, it becomes something really special. Ginger is wonderful for digestion and has natural anti inflammatory properties, so you're getting something delicious and nutritious. The best part? Everything happens on one pan, minimal cleanup, and the whole thing costs just a few dollars to make. Even if you're new to cooking fish, this recipe is foolproof and absolutely worth trying.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- 4scallions(sliced, divided)
- 1 tablespoonfresh lemon juice
- ¼ teaspoonred pepper flakes
- 1 tablespoonolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
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, 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
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
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
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
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.
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