Roasted Catfish with Sweet Potato and Herb Crust
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like something from a fancy restaurant. The catfish gets topped with a crispy herb and sweet potato crust that's absolutely addictive, and the best part is how affordable it is compared to other proteins. Sweet potatoes are packed with vitamin A, which is great for your eyesight and immune system, so you're getting something truly nourishing on your plate. The whole meal roasts in one pan, which means minimal cleanup and maximum flavor. Trust me, once you try this, you'll be making it regularly.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 2 mediumsweet potatoes(cut into 3/4-inch wedges)
- 237 mlpanko breadcrumbs
- 2 tablespoonsfresh thyme(finely chopped)
- 1 tablespoonfresh rosemary(finely chopped)
- 1 teaspoongarlic powder
- 1 teaspoonpaprika
- 2 teaspoonslemon zest
- 5 tablespoonsbutter(divided)
- 2eggs(beaten)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonslemon juice
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Toss sweet potato wedges with 2 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large baking sheet. Spread in a single layer and roast for 18-20 minutes, stirring halfway through, until golden and caramelized.
Tip: Cut wedges to uniform thickness for even cooking.
- 2
While potatoes roast, combine panko, thyme, rosemary, garlic powder, paprika, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl. Pour beaten eggs into another shallow bowl.
Tip: The herb mixture can be prepared ahead and stored in an airtight container.
- 3
Pat catfish fillets dry with paper towels. Dip each fillet into beaten egg, shaking off excess, then press firmly into the herb-panko mixture, coating both sides evenly.
Tip: Dry fish ensures better coating adhesion and crispier crust.
- 4
Heat remaining 3 tablespoons butter in a large oven-safe skillet over medium-high heat until foaming. Once butter is hot, carefully place coated catfish fillets in the pan without crowding. Sear for 3-4 minutes per side until golden brown.
Tip: Work in batches if necessary to avoid overcrowding the skillet.
- 5
Transfer the skillet to the oven and bake catfish for 6-8 minutes until the fish flakes easily with a fork and internal temperature reaches 145°F (63°C).
Tip: The residual heat from the pan continues cooking the delicate fish.
- 6
Remove skillet from oven. Drizzle lemon juice over the catfish fillets. Arrange roasted sweet potatoes around the fish on a serving platter.
Tip: Fresh lemon juice brightens all the flavors just before serving.
- 7
Garnish with fresh parsley and serve immediately while everything is hot and crispy.
Tip: The contrast of temperatures and textures makes this dish memorable.
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