Roasted Catfish with Pea

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.