Roasted Catfish with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Catfish is wonderfully mild and flaky, making it perfect for a quick roast, while the radishes add a lovely peppery bite and are packed with vitamin C to boost your immune system. The beauty of this dish is how simple it is: just toss everything on a sheet pan with garlic, fresh herbs, and lemon, then let the oven do the work. You'll have an impressive, restaurant quality meal on the table faster than you'd think, without spending a fortune or dirtying a dozen pans.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each)
- ½ kgradishes(trimmed and halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 2 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- 2
Toss halved radishes with 2 tablespoons of olive oil, salt, and pepper. Spread on prepared baking sheet and roast for 12 minutes until slightly softened.
Tip: Radishes will caramelize at the edges and develop a subtle sweetness when roasted.
- 3
Pat catfish fillets dry with paper towels and season both sides with salt, pepper, and paprika.
Tip: Dry fish ensures better browning and crisper skin.
- 4
Make herb butter by melting butter in a small bowl and stirring in minced garlic, thyme, lemon juice, and lemon zest.
- 5
Push roasted radishes to the sides of the baking sheet. Brush fillets with remaining 2 tablespoons olive oil and arrange in center.
- 6
Roast catfish for 10-12 minutes until fish flakes easily with a fork and is cooked through.
Tip: Catfish cooks quickly; avoid overcooking or it will become dry.
- 7
Remove from oven and drizzle herb butter over the fish and radishes while still hot.
- 8
Garnish with fresh parsley and serve immediately with the caramelized radishes and pan juices.
Tip: Serve with crusty bread to soak up the flavorful butter sauce.
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