Roasted Catfish with Tomato and Herb Crust
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted catfish recipe has become one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. The beautiful tomato and herb crust keeps the fish incredibly moist while adding tons of flavor, and I love that catfish is an affordable protein that's also packed with omega 3 fatty acids for heart health. All you need is a sheet pan and about fifteen minutes of prep work before the oven does the heavy lifting. It's the kind of dish that tastes fancy enough for company but easy enough that you won't stress about making it on a busy Tuesday night.
Ella x
Ingredients
- 4catfish fillets(6 oz each, patted dry)
- 6roma tomatoes(halved lengthwise)
- 4garlic cloves(minced)
- 3 tablespoonsfresh basil(chopped)
- 237 mlpanko breadcrumbs
- 237 mlgrated parmesan cheese
- 1 teaspoonfresh lemon zest
- 4 tablespoonsolive oil(divided)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 sprigsfresh thyme
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and even cooking.
Tip: Lining your pan prevents sticking and allows for better browning on the bottom of the fish.
- 2
In a shallow bowl, combine panko breadcrumbs, grated parmesan, lemon zest, dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Mix thoroughly with a fork.
Tip: The herb-breadcrumb mixture is your crust, so don't skip the aromatics for maximum flavor.
- 3
Pat the catfish fillets completely dry with paper towels and season both sides with remaining salt and black pepper. Lightly brush one side of each fillet with 1 tablespoon of olive oil, then press the oiled side into the breadcrumb mixture, coating generously.
Tip: Drying the fish ensures better crust formation and prevents a soggy texture.
- 4
Arrange the coated catfish fillets on the prepared baking sheet, crust-side up. Place them in the oven 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 2 inches apart for even cooking.
- 5
While the fish cooks, toss halved tomatoes with minced garlic, remaining 3 tablespoons olive oil, balsamic vinegar, and fresh basil in a bowl. Season with a pinch of salt and pepper.
Tip: Prepare the tomato mixture while the fish is roasting to keep everything warm and fresh.
- 6
During the last 5 minutes of the catfish's cooking time, spread the tomato mixture around the fillets on the baking sheet, nestling the tomatoes cut-side down.
Tip: Adding the tomatoes near the end prevents them from drying out too much.
- 7
Remove the baking sheet from the oven when the catfish is cooked through and tomatoes are slightly caramelized around the edges. Sprinkle additional fresh basil over the top if desired.
Tip: Fresh basil added at the end provides a brighter, more aromatic finish.
- 8
Serve each catfish fillet immediately with roasted tomatoes and pan juices spooned over the top, accompanied by your choice of rice or steamed vegetables.
Tip: Serve right away to enjoy the catfish while it's still warm and the crust is at its crispiest.
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