Roasted Catfish with Spinach

Instructions

1. 1

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly brush with olive oil.

   Tip: Having everything ready before you start cooking ensures the fish cooks evenly without sitting around.

2. 2

   In a shallow bowl, combine cornmeal, flour, paprika, cayenne pepper, and half the sea salt. Pat the catfish fillets dry with paper towels, then dredge each fillet in the cornmeal mixture, coating both sides and shaking off excess.

   Tip: Dry fish ensures a crispier crust and better browning during roasting.

3. 3

   Place the coated catfish fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 12-15 minutes until the crust is golden and the fish flakes easily with a fork.

   Tip: Don't overcrowd the pan; space fillets at least an inch apart for even cooking.

4. 4

   While the catfish roasts, melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

   Tip: Keep the heat moderate to prevent the garlic from burning, which creates a bitter flavor.

5. 5

   Add the fresh spinach to the skillet in batches, stirring occasionally, until completely wilted, about 4-5 minutes. Season with remaining sea salt and black pepper to taste.

   Tip: Adding spinach in batches prevents overcrowding and allows it to wilt evenly.

6. 6

   Remove the catfish from the oven. In a small bowl, whisk together the remaining 1 tablespoon of butter, lemon zest, and lemon juice. Drizzle this lemon butter sauce over the roasted fillets.

   Tip: Warm lemon butter melts into the crust and adds a bright, fresh finish to the fish.

7. 7

   Divide the wilted spinach among four plates, top each with a roasted catfish fillet, and spoon any pan juices over the top. Serve immediately while hot.

   Tip: Serve with steamed rice or roasted potatoes to soak up the delicious lemon butter sauce.