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
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
Reviews
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.
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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!
Nice blend of herbs; fish turned out moist and flavorful.
Yum! I made this recipe with flounder and omitted the salt. It was still delicious, and the fish was very tender.
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)
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My family loves this recipe. Such a wonderful change to the fried version we usually eat! Going to make again and again!