Roasted Catfish with Rocket
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 and tastes like something from a fancy restaurant. Catfish is such an underrated fish, and when you roast it with just a touch of smoked paprika, it gets beautifully crispy on the outside while staying tender inside. I love pairing it with peppery rocket, which is packed with vitamins and antioxidants that are wonderful for your body. The fresh lemon juice and toasted almonds add brightness and crunch, making this feel like a complete, satisfying meal that's actually quite simple to pull off at home.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1183 mlfresh rocket(loosely packed)
- 118 mlsliced almonds(toasted)
- 2fresh lemon(zest and juice)
- 1shallot(thinly sliced)
- 355 mlcherry tomatoes(halved)
- 1 tablespoondijon mustard
- 1 tablespoonwhite wine vinegar
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
Tip: Preheating ensures the catfish skin crisps up nicely and cooks through evenly.
- 2
In a small bowl, combine sea salt, black pepper, and smoked paprika. Rub the catfish fillets on both sides with this seasoning blend.
Tip: Pat the fish dry before seasoning to help the spices adhere and promote crisping.
- 3
Place seasoned catfish skin-side down on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil.
- 4
Roast in the preheated oven for 20-22 minutes until the flesh is opaque and flakes easily with a fork, and the skin is crispy.
Tip: The fish is done when it reaches an internal temperature of 145°F (63°C).
- 5
While the catfish roasts, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside.
Tip: Watch carefully to prevent burning; almonds can go from toasted to burnt quickly.
- 6
In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, white wine vinegar, and lemon juice. Season with a pinch of salt and pepper.
Tip: This creates a light vinaigrette that complements both the fish and peppery rocket.
- 7
Add the fresh rocket, sliced shallot, and cherry tomatoes to the dressing. Toss gently to coat evenly.
Tip: Don't toss too vigorously to keep the delicate rocket leaves intact.
- 8
Transfer the roasted catfish to serving plates. Top each fillet with a generous portion of the dressed rocket salad, scatter toasted almonds over the top, and finish with lemon zest.
Tip: Serve immediately while the fish is still warm and the rocket remains crisp.
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