Herb-Roasted Catfish with Sweet Potato Wedges

This recipe for Herb-Roasted Catfish with Sweet Potato Wedges is a simple but flavorful dish that is perfect for a weeknight meal. The catfish is roasted with a mixture of herbs and spices, and the sweet potato wedges are roasted until they are tender and slightly caramelized. The combination of flavors and textures in this dish is sure to please everyone at the table.

I first developed this recipe when I was living in the Mississippi Delta. I was looking for a way to cook catfish that was both simple and delicious, and I came up with this recipe. I have been making it ever since, and it has become a favorite of my family and friends.I love the way the herbs and spices complement the flavor of the catfish, and the sweet potato wedges add a touch of sweetness and texture to the dish. This recipe is also very versatile. You can use any type of fish that you like, and you can adjust the herbs and spices to your taste.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound catfish fillets
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium sweet potatoes, cut into wedges
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine the olive oil, oregano, thyme, salt, and pepper.
4. Brush the catfish fillets with the herb mixture.
5. Place the catfish fillets and sweet potato wedges on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the catfish is cooked through and the sweet potatoes are tender.
7. Garnish with parsley before serving.

Why It Works

• Roasting the catfish in the oven helps to lock in the moisture and flavor of the fish.
• The combination of herbs and spices creates a flavorful crust on the catfish.
• Roasting the sweet potato wedges until they are tender and slightly caramelized gives them a delicious sweetness and texture.