Roasted Catfish with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish with leek is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Catfish is so affordable and cooks beautifully when roasted, plus it's packed with omega 3 fatty acids that are wonderful for your heart. The leeks become sweet and tender in the oven, and when you add the white wine, fresh herbs, and a squeeze of lemon, you get this elegant dish that feels special but honestly requires minimal fuss. It's the kind of meal that makes everyone at the table happy.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 3leeks(white and light green parts, cleaned and sliced into rings)
- 4garlic cloves(minced)
- 4 tablespoonsunsalted butter(divided)
- 2 teaspoonsfresh thyme(chopped)
- 1 tablespoonfresh dill(chopped)
- 1lemon(zested and juiced)
- 118 mlwhite wine(dry)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- 2 tablespoonsolive oil
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the catfish fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and a crispy exterior.
- 2
Heat 2 tablespoons of butter and the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the sliced leeks and sauté for 4-5 minutes, stirring occasionally, until they begin to soften and turn golden.
Tip: Don't rush the leeks; slow caramelization develops their natural sweetness.
- 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the fresh thyme and cook for another 30 seconds.
Tip: Watch the garlic carefully to prevent burning.
- 4
Pour in the white wine and vegetable broth, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer for 2 minutes.
Tip: Deglazing the pan captures all the flavorful caramelized bits.
- 5
Nestle the seasoned catfish fillets among the leeks, skin-side up. Dot each fillet with 0.5 tablespoon of remaining butter and sprinkle with fresh dill and lemon zest.
Tip: Arrange fillets in a single layer for even cooking.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the catfish is opaque throughout and flakes easily with a fork.
Tip: Fish cooks quickly; check at 12 minutes to avoid overcooking.
- 7
Remove from the oven and squeeze fresh lemon juice over the fish and leeks. Taste and adjust seasoning as needed.
Tip: The bright acidity of lemon enhances the delicate catfish flavor.
- 8
Divide the roasted catfish and leeks among serving plates and drizzle generously with the pan sauce. Serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious pan juices.
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