Roasted Catfish with Watercress
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Catfish is such an underrated fish, tender and mild, and it roasts beautifully without drying out. The watercress adds this wonderful peppery freshness that balances the richness of the butter sauce, plus it's packed with vitamins and minerals that make you feel good about what you're eating. With just a handful of pantry staples and some simple technique, you'll have an elegant meal that's honestly easier than ordering takeout.
Ella x
Ingredients
- 4catfish fillets(about 6 oz each, patted dry)
- 3 tablespoonsolive oil
- 710 mlfresh watercress(loosely packed)
- 2garlic cloves(minced)
- 1shallot(finely diced)
- 237 mldry white wine
- 3 tablespoonsunsalted butter
- 2 tablespoonsfresh lemon juice
- 237 mlsliced almonds(toasted)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Season the catfish fillets generously on both sides with sea salt and black pepper.
Tip: Patting the fillets dry helps them develop a golden, crispy exterior when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the catfish skin-side down and sear for 3-4 minutes until the skin is crispy and golden brown.
Tip: Don't move the fish around—let it sit undisturbed for the crispiest skin.
- 3
Transfer the skillet to the preheated oven and roast for 12-15 minutes until the fish flakes easily with a fork and is cooked through. Remove and set the fish aside on a warm plate.
Tip: The internal temperature should reach 145°F (63°C).
- 4
In a separate small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook for 2 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Tip: Watch the garlic carefully to prevent burning, which would create a bitter flavor.
- 5
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
Tip: This reduces the alcohol while concentrating the wine's bright acidity.
- 6
Add the fresh watercress to the pan and stir gently for 1-2 minutes until it just begins to wilt. Remove from heat and stir in the butter and fresh lemon juice until the butter is fully incorporated and the sauce is silky.
Tip: Add the butter off the heat to create a smooth, emulsified sauce without breaking it.
- 7
Taste the watercress sauce and adjust seasoning with additional salt and pepper if needed.
- 8
To serve, place each roasted catfish fillet on a plate, spoon the warm watercress sauce over and around it, and garnish generously with the toasted sliced almonds. Serve immediately with fresh lemon wedges on the side.
Tip: The almonds add a pleasant crunch and nutty flavor that complements both the delicate fish and peppery watercress beautifully.
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