Roasted Catfish with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted catfish with plantain has become one of my favorite weeknight dinners because it comes together in just under an hour and tastes restaurant quality without the fuss. Catfish is incredibly affordable and mild enough that even skeptics enjoy it, plus it's packed with omega 3 fatty acids that are great for your heart. The crispy panko crust keeps the fish tender inside while the caramelized plantains add natural sweetness that perfectly complements the lime and cilantro. Best of all, everything cooks on one sheet pan, which means minimal cleanup after dinner. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 2ripe plantains(peeled and cut into 1/4-inch thick rounds)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoongarlic powder
- ½ teaspoonsmoked paprika
- 3 tablespoonsfresh lime juice
- 59 mlfresh cilantro(chopped)
- 118 mlpanko breadcrumbs(toasted)
- 2 tablespoonsbutter
- ½red onion(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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