Pan-Seared Lemon Herb Catfish
Pan-Seared Lemon Herb Catfish Fillet is light, flavorful, and perfectly crisp on the outside while staying tender and flaky inside, without any breading or frying! It is the healthier version of a traditional cornmeal catfish, bursting with lemon flavor. Serve it over rice and add a veggie, it is perfect for an easy weeknight meal or an elegant yet easy dinner option.
Ingredients
- 2 catfish fillets
- 2 tbsp extra virgin olive oil
- 1 tbsp butter or ghee (I used vegan butter)
- 2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- juice of one lemon
- parsley for garnish
Instructions
- Heat a large cast iron skillet over medium-high heat. Add the olive oil and butter and let it melt.
- Season both sides of the catfish with the salt, pepper, and thyme. Carefully place the fillets into the skillet.
- Let them cook for 2-3 minutes on the first side, then use a large spatula to flip.
- Squeeze the juice from half a lemon onto the fish as it cooks on the second side. Let it cook for another 2-3 minutes.
- Use a spatula to remove the fish from the skillet and onto your serving plates. You can squeeze more lemon juice over the top when serving if you want, and garnish with chopped parsley.
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