Roasted Catfish with Turnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the turnip wedges with 2 tablespoons of olive oil, half the salt, and a pinch of pepper. Spread them on a large baking sheet and roast for 15 minutes until they begin to soften and brown at the edges.

   Tip: Cut turnips into uniform sizes so they cook evenly.

2. 2

   While turnips roast, prepare the herb butter by mixing softened butter with chopped rosemary, thyme, minced garlic, lemon zest, and a pinch of salt in a small bowl.

   Tip: Make the herb butter ahead of time for easier assembly.

3. 3

   Pat the catfish fillets dry with paper towels. Season both sides generously with remaining salt, black pepper, and paprika.

   Tip: Dry fish ensures a crispier exterior when roasted.

4. 4

   Remove the baking sheet with turnips from the oven. Create space among the turnips and add the 4 catfish fillets skin-side up. Drizzle the remaining 2 tablespoons of olive oil over the fish.

   Tip: Place fish skin-side up to keep it crispy during roasting.

5. 5

   Return the baking sheet to the oven and roast for 10-12 minutes until the catfish is opaque and flakes easily with a fork.

   Tip: Check doneness by inserting a fork into the thickest part of the fillet.

6. 6

   Divide the roasted turnips among four plates. Top each with a catfish fillet, then place a generous dollop of herb butter on top of each fillet while still hot.

   Tip: The residual heat will melt the herb butter beautifully over the fish.

7. 7

   Finish each plate with a squeeze of fresh lemon juice and a light sprinkle of additional fresh thyme if desired. Serve immediately.

   Tip: Fresh lemon brightens all the flavors just before serving.