Baked Herb Catfish Recipe

Baked Herb Catfish RecipePhoto by: Taste of Home Baked Herb Catfish Recipe Rating 4

Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. —Kathy Giannone, West Henrietta, NY

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Baked Herb Catfish Recipe
  • Prep: 20 min. Bake: 15 min.
  • Yield: 4 Servings
20 15 35

Ingredients

  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 catfish fillets (6 ounces each)
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat butter, melted
  • 1 garlic clove, minced

Directions

  • Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets.
  • Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 fillet equals 249 calories, 15 g fat (4 g saturated fat), 84 mg cholesterol, 706 mg sodium, 2 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Baked Herb Catfish in Country Woman August/September 2009, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Baked Herb Catfish (2)

Baked Herb Catfish Recipe

Baked Herb Catfish

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on May. 15, 2011 by TyRo2011

My family loves this recipe. Such a wonderful change to the fried version we usually eat! Going to make again and again!


Reviewed on Mar. 29, 2011 by Kim of MS

I found this recipe a nice change from the usual southern fried catfish although my DH and MIL did not. I did add 1/4 tsp dried crushed rosemary and served it with the Herb Rice Recipe, but added 2 Tbsp lemon juice after the rice was cooked. Served with a salad and it was excellent!! Will be marked as a favorite in 'My Recipe Box'.

 
 
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