Roasted Catfish with Leek

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.