Baked Catfish for One

Course Main Course

Cuisine American

Keyword catfish recipe, easy fish dinner, fish for one, one dish dinner

Prep Time 10

Cook Time 40

Total Time 50

Servings 1 serving

A catfish fillet baked over roasted fennel, tomatoes, bell pepper, and onion with a splash of white wine.

Ingredients

1 fennel bulb
2 tablespoons olive oil divided
½ small red bell pepper sliced thinly
½ small onion thin slices
2 plum tomatoes halved lengthwise
2 garlic cloves minced
¼ teaspoon dried thyme
¼ teaspoon kosher salt divided
⅛ teaspoon coarsely ground black pepper divided
3 tablespoons white wine
1 (6-ounce) catfish fillet

Directions

Heat the oven to 400°F. Core the fennel and slice it thin.
In a 9½-inch oval baking dish or similar snug pan, toss the fennel, bell pepper, onion, tomatoes, garlic, and thyme with half the salt, half the pepper, and 1 tablespoon of the oil.
Roast the vegetables for 20 minutes.
Stir the wine into the hot vegetables. Lay the catfish on top and drizzle it with the rest of the oil, salt, and pepper.
Roast 20 minutes more, until the fish is opaque, flakes easily, and reaches 145°F.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); fillet counted as raw farmed catfish. Brands and portions vary, so use it only as an approximation.