Roasted Catfish with Parsnip and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F. Pat the catfish fillets dry with paper towels and arrange them on a parchment-lined baking sheet alongside the prepared parsnip batons.

   Tip: Dry fish helps achieve better browning and prevents steaming during roasting.

2. 2

   Toss the parsnips with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the baking sheet, leaving space for the fish.

   Tip: Arrange parsnips cut-side down for better caramelization.

3. 3

   In a small bowl, combine panko breadcrumbs, thyme, parsley, lemon zest, minced garlic, and remaining salt and pepper. In another bowl, whisk together melted butter and dijon mustard.

   Tip: Mixing the herb mixture ahead saves time during assembly.

4. 4

   Brush each catfish fillet lightly with the butter-mustard mixture, then press the herb breadcrumb mixture evenly onto the top of each fillet, creating a light crust.

   Tip: Don't overpack the breadcrumbs; a thin even layer is more elegant than a thick one.

5. 5

   Drizzle the remaining 2 tablespoons of olive oil over the breadcrumb-topped fish. Roast everything together for 20-25 minutes until the catfish flakes easily with a fork and the parsnips are golden and tender.

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

6. 6

   Remove from oven and let rest for 2 minutes. Plate the catfish fillet with roasted parsnips and fresh lemon wedges on the side.

   Tip: A squeeze of fresh lemon juice just before eating brightens the dish beautifully.