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

Baked Herb Catfish Recipe

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.

Light-Bodied White Wine

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

Reviews for Baked Herb Catfish

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 22, 2014

Yum! I made this recipe with flounder and omitted the salt. It was still delicious, and the fish was very tender.

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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