Ingredients:

  • 1/2 cup Panko Breadcrumbs (60g)
  • 4 tablespoons Unsalted Butter, softened (56g)
  • 1/4 cup fresh flat-leaf Parsley, finely chopped (10g)
  • 1 tablespoon fresh Thyme leaves (5g)
  • Zest from 1 large Lemon
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Kosher Salt (plus more for seasoning fish)
  • 1/4 teaspoon Black Pepper, freshly cracked
  • 4 Catfish Fillets (about 5-6 oz each, 680g total), skinless and boneless
  • 1 tablespoon Light Olive Oil

Instructions:

  1. Set the oven temperature to 400°F (200°C).
  2. Line a rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup.
  3. In a shallow mixing bowl, combine the panko breadcrumbs, chopped parsley, thyme leaves, lemon zest, garlic, salt, and pepper.
  4. Add the softened unsalted butter to the dry ingredients. Use a fork or clean hands to mash and mix thoroughly until the mixture resembles wet sand and holds together slightly when pressed.
  5. Pat the catfish fillets very dry using paper towels. This is crucial for preventing a soggy result and helping the crumb stick properly.
  6. Lightly brush all sides of the fillets with olive oil. Sprinkle the tops and bottoms lightly with salt and pepper.
  7. Place each fillet onto the prepared baking sheet. Take generous portions of the herb crumb mixture and press it firmly onto the top surface of the fillets, ensuring the crust is thick and fully adhered.
  8. Place the baking sheet in the preheated oven. Bake for 18 to 20 minutes. The fish is done when the crust is golden brown and crisp, and the internal temperature registers 145°F (63°C).
  9. Remove the fillets from the oven and allow them to rest on the pan for 2–3 minutes before serving.