Roasted Catfish with Kale

Instructions

1. 1

   Preheat your oven to 425°F. Arrange kale pieces on a large baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with 2 minced garlic cloves, salt, and pepper. Toss well to coat evenly.

   Tip: Ensure kale is completely dry before roasting to achieve maximum crispiness.

2. 2

   Place the kale sheet in the preheated oven and roast for 12-15 minutes, stirring halfway through, until the edges are golden and crispy. Remove and set aside.

   Tip: Watch carefully as kale can burn quickly; it should be crispy but not charred.

3. 3

   While kale roasts, pat the catfish fillets dry with paper towels and season both sides generously with salt, pepper, paprika, and thyme.

   Tip: Drying the fish ensures a better sear and crispier exterior.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place catfish fillets in the pan and sear for 3-4 minutes per side until golden brown and cooked through.

   Tip: Don't move the fillets while cooking; let them develop a golden crust undisturbed.

5. 5

   Transfer cooked catfish to a serving plate. In the same skillet, reduce heat to medium and add butter and remaining 3 minced garlic cloves, cooking for about 1 minute until fragrant.

   Tip: Keep the heat moderate to prevent the garlic from burning and turning bitter.

6. 6

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add lemon juice and lemon zest, then simmer for 2 minutes until the sauce reduces slightly.

   Tip: The wine adds depth; if you prefer non-alcoholic, substitute with additional lemon juice or fish stock.

7. 7

   Stir in the red pepper flakes and taste for seasoning. Drizzle the warm lemon-herb butter sauce over each catfish fillet.

   Tip: Adjust salt and pepper to taste as some of it cooks off during the reduction.

8. 8

   Divide the crispy roasted kale among four plates, top each with a sauced catfish fillet, and serve immediately while everything is hot.

   Tip: Serve with crusty bread or rice to soak up the delicious pan sauce.