Roasted Catfish with Pea
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality without the fuss. Catfish is such an underrated fish, mild and flaky, and when you roast it with butter and garlic it becomes absolutely delicious. The frozen peas add a pop of color and sweetness, plus they're packed with fiber and vitamins, making this a genuinely nutritious meal. With just 20 minutes of prep, you'll have a company worthy dish on the table that won't break the bank. Fresh thyme and lemon brighten everything up, and honestly, this recipe proves you don't need complicated techniques to create something truly special for your table.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each, patted dry)
- 473 mlfrozen peas
- 4 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 1shallot(finely diced)
- 237 mlpanko breadcrumbs
- 2 teaspoonsfresh thyme(chopped)
- 2lemon(zest and juice)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlfish or vegetable broth
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange catfish fillets skin-side down, spacing them evenly. Season all over with salt and pepper.
Tip: Pat the fillets dry to ensure they develop a nice texture when roasted.
- 2
In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter, lemon zest, chopped thyme, and a pinch of salt. Set aside for the topping.
Tip: The buttered breadcrumbs will toast beautifully and add a delightful crunch.
- 3
Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add diced shallot and cook for 2 minutes until softened, then add minced garlic and sauté for 1 minute until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 4
Add the frozen peas and broth to the saucepan, bringing to a gentle simmer. Cook for 4-5 minutes until peas are tender, then remove from heat.
Tip: The peas don't need long to cook since they're already frozen and partially cooked.
- 5
Stir the remaining 2 tablespoons of butter and lemon juice into the pea mixture until well combined. Season with additional salt and pepper to taste.
Tip: The butter creates a silky sauce that coats the peas beautifully.
- 6
Top each catfish fillet evenly with the panko-breadcrumb mixture, pressing gently so it adheres to the fish.
Tip: This creates a golden, crunchy crust when baked.
- 7
Roast the catfish in the preheated oven for 18-22 minutes, until the fish is opaque and flakes easily with a fork, and the breadcrumb topping is golden brown.
Tip: The cooking time depends on the thickness of your fillets—check for doneness starting at 15 minutes.
- 8
Divide the roasted catfish among serving plates and spoon the pea sauce alongside each fillet. Garnish with fresh chopped parsley and additional lemon zest if desired.
Tip: Serve immediately while the fish is still warm and the pea sauce is creamy.
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