Roasted Catfish with Plantain

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange plantain slices on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with half the salt and pepper. Roast for 20-25 minutes until golden and caramelized, stirring halfway through.

   Tip: Choose plantains that are yellow with some black spots for the best sweetness and texture.

2. 2

   While plantains roast, combine the remaining salt, pepper, garlic powder, and smoked paprika in a small bowl. Pat the catfish fillets dry with paper towels and season both sides generously with this spice mixture.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   Heat the remaining 2 tablespoons of olive oil and butter in a large skillet over medium-high heat. Once the butter is foaming, carefully place the seasoned catfish fillets in the pan.

   Tip: Don't move the fish around too much; let it develop a golden crust for 3-4 minutes per side.

4. 4

   Cook the catfish for 3-4 minutes on the first side without moving it, then flip and cook another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a serving platter.

   Tip: The internal temperature should reach 145°F (63°C) for perfectly cooked catfish.

5. 5

   In a small bowl, whisk together the fresh lime juice, half the chopped cilantro, and a pinch of salt to create a bright dressing.

   Tip: Make this just before serving to keep the cilantro vibrant and fresh.

6. 6

   Remove the roasted plantains from the oven and arrange them around the catfish fillets on the platter. Drizzle the lime-cilantro dressing over everything.

   Tip: If your platter isn't warm, you can briefly warm it in the oven before plating.

7. 7

   Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Sprinkle over the dish along with the remaining cilantro and sliced red onion.

   Tip: Toasting the breadcrumbs adds nutty flavor and improves the overall texture of the dish.