Roasted Catfish with Green Bean and Lemon Herb Crust
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Catfish is such an underrated fish, tender and mild, and it takes beautifully to a crispy herb crust made with panko and fresh dill. The green beans roast right alongside everything, so there's minimal cleanup involved. What I love most is that fresh dill is packed with antioxidants and aids digestion, making this dish as nourishing as it is delicious. A squeeze of bright lemon juice at the end ties everything together perfectly. You're going to love how restaurant quality this tastes with such simple ingredients.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- ½ kgfresh green beans(trimmed and halved)
- 5 tablespoonsolive oil
- 177 mlpanko breadcrumbs
- 59 mlfresh parmesan cheese(finely grated)
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 2 teaspoonslemon zest
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat oven to 400°F and line a large baking sheet with parchment paper. Pat catfish fillets dry with paper towels and arrange on one side of the prepared baking sheet.
Tip: Drying the fish helps the herb crust adhere better and creates a crispier texture.
- 2
In a shallow bowl, combine panko breadcrumbs, grated parmesan, fresh dill, fresh thyme, lemon zest, half the minced garlic, sea salt, and black pepper. Mix thoroughly to distribute herbs evenly.
Tip: Make sure the herbs are finely chopped to prevent large pieces from burning during roasting.
- 3
Brush the top of each catfish fillet lightly with 1 tablespoon of olive oil, then press the herb breadcrumb mixture onto the top surface, pressing gently so it adheres.
Tip: Don't flip the fillets; the herb crust should only be on top for best results.
- 4
In a medium bowl, toss the trimmed green beans with 2 tablespoons of olive oil, remaining minced garlic, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper until evenly coated.
Tip: Spread the green beans in a single layer on the empty side of the baking sheet.
- 5
Place the baking sheet in the preheated oven. Roast for 22-25 minutes until the catfish is opaque and flakes easily with a fork, and the green beans are tender with slightly browned edges.
Tip: The catfish will cook faster than the beans, but they should both finish at approximately the same time.
- 6
Remove from oven and immediately drizzle the lemon juice over the green beans and catfish fillets while still warm. Taste and adjust seasoning if needed.
Tip: The fresh lemon juice adds brightness and prevents the dish from tasting heavy.
- 7
Plate the catfish fillet in the center with a generous portion of roasted green beans on the side. Serve immediately while hot.
Tip: For extra presentation, garnish with fresh lemon slices or additional fresh herbs if desired.
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