Roasted Catfish with Okra

Instructions

1. 1

   Preheat your oven to 425°F. In a small bowl, combine smoked paprika, cayenne pepper, salt, black pepper, and thyme. Set the spice mixture aside.

   Tip: Mixing spices ahead of time ensures even seasoning distribution.

2. 2

   Pat the catfish fillets dry with paper towels and season both sides generously with the spice mixture. Coat lightly with cornmeal for extra crispness.

   Tip: Drying the fish helps achieve a better crust when roasting.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the catfish fillets skin-side up and sear for 3-4 minutes until golden. Do not flip.

   Tip: Searing in the pan creates a flavorful crust before finishing in the oven.

4. 4

   Push the catfish to one side of the skillet. Add the remaining 2 tablespoons of olive oil to the empty space and add minced garlic, cooking for 30 seconds until fragrant.

   Tip: Garlic cooks quickly, so watch carefully to prevent burning.

5. 5

   Add the halved okra to the skillet, stirring to coat with the garlic-infused oil. Season the okra with a pinch of salt and pepper.

   Tip: Arranging okra cut-side down helps them develop a nice char.

6. 6

   Pour the chicken broth around the okra and drizzle lemon juice over the entire skillet. Transfer the skillet to the preheated oven.

   Tip: Using an oven-safe skillet eliminates extra dishes and keeps flavors concentrated.

7. 7

   Roast for 15-18 minutes until the catfish is cooked through and flakes easily with a fork, and the okra is tender and lightly browned at the edges.

   Tip: The fish is done when it reaches an internal temperature of 145°F.

8. 8

   Remove from the oven and let rest for 2 minutes. Serve the catfish and okra together, spooning the pan juices over the top for added flavor.