Roasted Catfish with Okra
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted catfish and okra dish is one of my go to weeknight dinners because it comes together in just about an hour and won't break the bank. The beauty of catfish is that it's affordable, mild flavored, and takes beautifully to bold seasonings like smoked paprika and cayenne. I love pairing it with fresh okra, which is packed with fiber and antioxidants that make it as nutritious as it is delicious. The whole meal roasts on one pan, which means minimal cleanup and maximum flavor. It's simple enough for a casual family dinner but impressive enough to serve to guests.
Ella x
Ingredients
- 4catfish fillets(6-8 oz each, patted dry)
- 1 poundfresh okra(trimmed and halved lengthwise)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- ½ teaspooncayenne pepper
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh lemon juice
- 118 mlcornmeal
- 1 tablespoonfresh thyme(chopped)
- 118 mlchicken broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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