Roasted Catfish with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels so much fancier than it actually is. Catfish is wonderfully affordable and cooks beautifully when roasted, getting crispy on the outside while staying tender inside. I love pairing it with lotus root, which has this lovely subtle sweetness and is packed with fiber and vitamin C, making it as nutritious as it is delicious. The ginger, garlic, and sesame oil create an aromatic glaze that ties everything together perfectly. It's simple enough for a busy Tuesday but elegant enough to serve guests.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each, patted dry)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil
- 1 tablespoonhoney
- 4scallions(chopped)
- 1 teaspoonsea salt
- 1 teaspoonwhite pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss lotus root slices with 1.5 tablespoons vegetable oil, salt, and white pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy at edges.
Tip: Don't overcrowd the pan; use two baking sheets if needed for even crispiness.
- 2
While lotus root roasts, prepare the glaze by whisking together soy sauce, rice vinegar, minced ginger, minced garlic, sesame oil, and honey in a small bowl. Set aside.
Tip: Make the glaze ahead of time for easier assembly during cooking.
- 3
Season catfish fillets on both sides with a pinch of salt and white pepper. Heat remaining 1.5 tablespoons vegetable oil in a large oven-safe skillet over medium-high heat.
Tip: Pat the fish completely dry before seasoning for better browning.
- 4
Once oil is shimmering, carefully place catfish fillets skin-side up in the skillet and cook for 3-4 minutes until the bottom is golden brown.
Tip: Don't move the fish while cooking to develop a proper crust.
- 5
Brush the top side of each fillet with half the ginger-soy glaze. Transfer skillet to the preheated oven and bake for 8-10 minutes until fish is cooked through and flakes easily with a fork.
Tip: Use an oven-safe skillet or transfer to a baking dish if your pan isn't oven-safe.
- 6
Remove skillet from oven and drizzle remaining glaze over the catfish. Carefully arrange roasted lotus root slices around and under the fillets on the serving plates.
Tip: Reserve the crispiest lotus root slices for topping the fish.
- 7
Garnish with chopped scallions and sesame seeds. Serve immediately while the lotus root is still crispy and the fish is warm.
Tip: Serve with steamed jasmine rice or bok choy to complement the Asian flavors.
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