Roasted Catfish with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 400°F (200°C). Heat 2 tablespoons of butter in a large skillet over medium heat, then add minced shallots and garlic. Sauté for 3-4 minutes until fragrant and softened.

   Tip: Cooking the aromatics first builds a flavor foundation for the pumpkin puree.

2. 2

   Stir in the pumpkin puree, vegetable broth, maple syrup, and Dijon mustard. Season with thyme, half the salt, and a quarter of the black pepper. Simmer for 5 minutes, stirring occasionally, until the mixture becomes creamy and well combined. Transfer to a baking dish and spread evenly.

   Tip: The pumpkin mixture should have a smooth, silky texture; adjust consistency with more broth if needed.

3. 3

   Pat the catfish fillets dry with paper towels and season both sides generously with the remaining salt and black pepper.

   Tip: Patting the fish dry ensures better browning and a crisper exterior.

4. 4

   In a small bowl, heat 1.5 tablespoons of butter until it turns golden brown and smells nutty, about 2-3 minutes. Add the chopped sage leaves and remove from heat. Set the sage brown butter aside.

   Tip: Watch the butter carefully to avoid burning—the brown solids at the bottom create that rich, nutty flavor.

5. 5

   Arrange the seasoned catfish fillets on top of the pumpkin puree in the baking dish. Drizzle each fillet with the sage brown butter sauce.

   Tip: The fillets will cook directly on the pumpkin base, infusing it with subtle fish flavors.

6. 6

   Roast in the preheated oven for 18-22 minutes, until the catfish flakes easily with a fork and the internal temperature reaches 145°F (63°C).

   Tip: Don't overcook the fish—it will become dry. Check for doneness at the thickest part of the fillet.

7. 7

   Remove from the oven and drizzle with fresh lemon juice. Taste the pumpkin mixture and adjust seasoning as needed with additional salt and pepper.

   Tip: The lemon juice brightens the dish and cuts through the richness of the butter and pumpkin.

8. 8

   Divide the pumpkin puree among four plates, top each with a catfish fillet, and spoon any remaining sauce from the baking dish over the top.

   Tip: Present this dish as a composed plate for an elegant dinner presentation.