Mediterranean-Style Catfish with Tahini-Lemon Sauce

1.Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, toss the broccoli and cauliflower florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of pepper. Roast for 18-22 minutes, tossing halfway through, until the edges are deeply charred and the stems are fork-tender.

2.While the vegetables roast, prepare the sauce by whisking together the tahini, Greek yogurt, half of the Meyer lemon juice, and 1 teaspoon of the zest in a small bowl. If the mixture is too thick, whisk in 1 tablespoon of warm water at a time until it reaches a velvety, pourable consistency. Season with a pinch of salt and set aside.

3.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced collard greens and sauté for 4-5 minutes until they have wilted and turned bright green. Add the minced garlic and cook for 1 minute until fragrant, then pour in the white balsamic vinegar. Continue cooking for 2 minutes, scraping the bottom of the pan to deglaze, until the liquid has mostly evaporated. Season with salt and pepper and remove from heat.

4.Season the dry catfish fillets on both sides with the remaining salt, pepper, and the rest of the Meyer lemon zest. Ensure the fish is at room temperature for 10 minutes before cooking to ensure even searing.

5.In a separate large non-stick skillet, heat the final 1 tablespoon of olive oil over medium-high heat until shimmering. Carefully place the catfish fillets in the pan and sear for 3-4 minutes per side. The fish is done when the exterior is golden-brown and the internal temperature reaches 145°F (63°C), or when the flesh flakes easily with a fork.

6.To assemble, place a generous portion of the sautéed collard greens and roasted vegetables on each plate. Top with a catfish fillet, drizzle the tahini-lemon sauce over the fish, and finish with a heavy dusting of grated Robusto cheese and a final squeeze of the remaining Meyer lemon juice.