Roasted Catfish with Potato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the catfish fillets dry with paper towels and season both sides with salt, pepper, and paprika.

   Tip: Dry fish cooks better and develops a better crust; moisture prevents browning.

2. 2

   Toss the halved potatoes with 3 tablespoons of olive oil, minced garlic, rosemary sprigs, thyme, salt, and pepper in a large bowl.

   Tip: Use a large bowl to evenly coat all potato pieces with the oil and seasonings.

3. 3

   Spread the seasoned potatoes in a single layer on a large baking sheet and roast for 15 minutes until they begin to soften and develop golden edges.

   Tip: Cut potatoes to similar sizes so they cook evenly.

4. 4

   Remove the baking sheet from the oven and push the potatoes to the sides, creating space in the center for the fish fillets.

   Tip: This prevents the fish from steaming and helps it roast properly.

5. 5

   Place the seasoned catfish fillets skin-side down in the center of the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and lemon zest.

   Tip: Skin-side down ensures the skin gets crispy while flesh stays tender.

6. 6

   Return to the oven and roast for 12-15 minutes until the catfish flakes easily with a fork and the potatoes are golden brown and tender.

   Tip: Catfish cooks quickly; avoid overcooking or it becomes dry.

7. 7

   While the fish and potatoes finish roasting, melt butter in a small saucepan over medium heat. Add remaining minced garlic and cook for 1 minute until fragrant.

   Tip: Don't let the garlic brown; it will become bitter.

8. 8

   Deglaze the butter pan with white wine and lemon juice from the halved lemon, simmering for 2 minutes to reduce slightly. Season with salt and pepper to taste.

   Tip: The acidity of the lemon brightens the rich butter sauce perfectly.

9. 9

   Transfer the roasted catfish and potatoes to serving plates, drizzle generously with the lemon-garlic butter sauce, and garnish with fresh herbs if desired.