In this case catfish, but the method works with any small fish, not much less nor much more than a pound. Pat whole gutted, scaled and skinned fish dry–this is an important step–score and slather with softened butter flavored with thyme, garlic, pepper and paprika. Place in a well-oiled pan, add lemons with juice and put in a very hot oven until fish flakes easily to the bone. A final squeeze of fresh lemon and a drizzle of oil before serving adds much to the dish.
