Roasted Catfish with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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.