Roasted Catfish with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish with pak choi has become one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. The beauty of this dish is how simple it really is, yet it tastes like something you'd order at a restaurant. Catfish is wonderfully mild and takes on all those delicious Asian flavors beautifully, while pak choi brings a lovely tender crunch along with impressive amounts of calcium and vitamins. A quick ginger and garlic marinade ties everything together, making this an easy but impressive meal that won't break the bank.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each, patted dry)
- ¾ kgpak choi(halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 1½ tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- 1 teaspoonkosher salt(divided)
- ½ teaspoonblack pepper
- 3scallions(sliced thin for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). In a small bowl, whisk together soy sauce, minced ginger, garlic, rice vinegar, honey, and sesame oil to create the glaze. Set aside.
Tip: Preparing the glaze ahead ensures it comes together quickly while the fish roasts.
- 2
Arrange catfish fillets skin-side down on a rimmed baking sheet. Brush lightly with 1 tablespoon of olive oil, then season with half of the salt and all of the pepper.
Tip: Keeping the skin-side down during roasting helps achieve a crispy texture.
- 3
Place the baking sheet in the preheated oven and roast the catfish for 12-15 minutes, until the flesh flakes easily with a fork and the skin is slightly crispy.
Tip: Don't overcook the delicate fillets; start checking at 12 minutes.
- 4
While the fish roasts, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the pak choi halves, cut-side down, and sear for 3-4 minutes until golden brown.
Tip: Don't move the pak choi while searing; this creates beautiful caramelized edges.
- 5
Flip the pak choi and add 2 tablespoons of water to the skillet. Season with the remaining salt, cover loosely with a lid, and cook for 3-4 minutes until tender but still slightly crisp.
Tip: The water creates steam that gently cooks the pak choi while maintaining its bright color.
- 6
Remove the catfish from the oven. Drizzle the reserved ginger-soy glaze evenly over each fillet, allowing it to pool slightly on the pan.
Tip: The heat from the fish will help set the glaze beautifully.
- 7
Arrange the roasted catfish and seared pak choi on serving plates. Spoon any pan juices over the fish and vegetables, then garnish generously with sliced scallions.
Tip: Serve immediately while the fish is still warm and the pak choi retains its tender-crisp texture.
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