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Baked Herb Catfish Recipe
Baked Herb Catfish Recipe photo by Taste of Home

Baked Herb Catfish Recipe

Read Reviews (3)
4.17 3
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Herb Catfish in Country Woman August/September 2009, p40

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.

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

Reviews for Baked Herb Catfish(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 27, 2013

We really like this, the spice mix was not to much The butter combo adds another great layer of flavor. (My fillets were a little thick so I did cook longer than suggested)

MY REVIEW
Reviewed May. 15, 2011

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

MY REVIEW
Reviewed Mar. 29, 2011

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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