Roasted Catfish with Rocket

Instructions

1. 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. 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. 3

   Place seasoned catfish skin-side down on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil.

4. 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. 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. 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. 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. 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.