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Baked Herb Catfish Recipe

Baked Herb Catfish Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 249 calories, 15g fat (4g saturated fat), 84mg cholesterol, 706mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein.

Reviews for Baked Herb Catfish

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MY REVIEW
muffbear74 User ID: 209131 218744
Reviewed Jan. 24, 2015

"Nice blend of herbs; fish turned out moist and flavorful."

MY REVIEW
kimspacc User ID: 1340117 172905
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
TexasR User ID: 2715154 93187
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
TyRo2011 User ID: 5989908 93146
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
Kim of MS User ID: 5872299 209946
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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Wine Pairings

Light-Bodied White Wine

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