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Baked Herb Catfish

 Baked Herb Catfish
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
4 ServingsPrep: 20 min. Bake: 15 min.

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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Baked Herb Catfish (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.