Roasted Catfish with Green Bean and Lemon Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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.