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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 servings


  • 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


  • 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.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
1 each: 249 calories, 15g fat (4g saturated fat), 84mg cholesterol, 706mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein.

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Average Rating:
  • gunslinger
    Sep 11, 2020

    This was very tasty. I am not a fish eater so I made my husband the catfish as directed and baked me a chicken breast using this method, it was also very tasty. A nice alternative to traditional fried catfish.

  • jtward
    Sep 18, 2017

    No comment left

  • pajamaangel
    Apr 13, 2017

    I am not a big fan of fish, but I used the Tilapia we had on hand and I thought it was really good. I will eat fish if made this way for sure. Thanks!

  • muffbear74
    Jan 24, 2015

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

  • kimspacc
    Aug 22, 2014

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

  • TexasR
    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)

  • Michellefilliter
    Jan 24, 2013

    No comment left

  • Juliao
    Jul 10, 2012

    No comment left

  • ranson
    Dec 3, 2011

    No comment left

  • TyRo2011
    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!