Roasted Catfish with Parsnip and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making when I want something impressive but don't have much time. Roasted catfish with parsnip and herb crust comes together in under an hour, making it perfect for weeknight dinners without sacrificing flavor or elegance. The catfish gets topped with a crispy, aromatic crust of panko, fresh herbs, and roasted parsnips that add natural sweetness and fiber to keep you satisfied. Best of all, this dish is budget friendly and uses simple pantry staples you likely already have on hand. The whole meal roasts in one pan, which means minimal cleanup and maximum enjoyment.
Ella x
Ingredients
- 4catfish fillets(6 oz each)
- ¾ kgparsnips(peeled and cut into 2-inch batons)
- 4 tablespoonsolive oil
- 177 mlpanko breadcrumbs
- 2 tablespoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonlemon zest
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter(melted)
- 1 tablespoondijon mustard
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 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
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
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
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
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
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.
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