Follow this quick and easy recipe for fresh Baked Catfish fillets topped with herbs, butter, and lemon. A perfect weeknight dinner that the whole family will love, ready in under 30 minutes!
If you grew up in the South, catfish is more than just a meal. It’s part of the heritage. We eat it just about any way you can think of. Fried, grilled, blackened, or stewed. But this easy baked catfish recipe is one I use time and time again.
This recipe is perfect for days when you want something wholesome, light, and fast. It has a buttery topping with just the right seasonings. These fillets turn out flaky, tender, and full of flavor with no frying. If you’re new to cooking catfish or just looking for a simple way to enjoy it, this one’s for you.
Here in the South, one thing we love is fresh catfish! And while my first instinct may be to fry it, baking catfish is really just as delicious.
I’m just going to say this: I love fried food. There. I’ve said it and I meant it, too. There’s just not much better in this world to me than a perfectly cooked piece of fried chicken. Or country fried steak. Or fried catfish. I could go on and on.
That having been said, I also know that deep frying isn’t the most healthful way to cook. Which really stinks because it tastes so good!
I also realize that part of my love of fried food is cultural. When I was growing up, an everyday meal consisted of some kind of meat —more often than not fried —accompanied by two or three vegetables and bread. The proverbial “meat and three” that you often see in more rural areas.
Recipe Snapshot: Baked Catfish with Herbs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Southern
Cooking Method: Oven
Primary Ingredients: Catfish fillets, lemon, butter, herbs and spices
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I was looking for something different from the normal bread and fry recipes.
This was it! The flavor was amazing, and everyone loved it.“
— CJ Litts
“I am a huge fan of fried fish, after trying this recipe, I may never fry fish again.“
— Richard Catts
Less Frying, More Baking and Roasting
When I think of catfish recipes, I automatically think of all those fish fries we had back in the day. Piles of french fries, fried hush puppies, and fried fish. Of course, we all learned that there were more healthful ways to eat, and gradually our diets changed. Fewer fried foods, more baked or roasted meats.
This baked catfish recipe is my way of continuing to eat a fish I enjoy while being a bit more health-conscious. But I still sometimes crave that good old fried food.
All those years ago, frying was an inexpensive and easy way to prepare the main meat course, so that’s what was done. I mean, for goodness sakes, people back then were busy!
We just think we’re busy these days. Laboring in the field from sunup to sundown or taking care of children and running a household a few decades in the past was a much more taxing existence than it is today.
But back then, people could handle a more calorie-laden diet because of all the manual labor they did. Today, not so much.
So, even though I still love my fried foods and greatly enjoy them on occasion, I do look for ways to cook that are somewhat more healthful.
In this recipe for Baked Catfish, the fish is coated with a delicious blend of herbs and spices, then drizzled with butter and lemon juice and baked.
What a great change of pace from the usual fried catfish recipes! We really enjoy this method, and I’m happy to share it with you, too.
Ingredient Notes
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- Catfish fillets — Either farm-raised or wild caught.
- Lemon, butter, salt, pepper
- Herbs — Thyme, oregano, basil, parsley, paprika, garlic powder.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
One of the other great things about this recipe is that you don’t have to dirty many dishes. You can even line the baking pan with aluminum foil, so there’s no scrubbing up after you cook!
You just need two small bowls to mix the seasonings and butter, as well as a baking sheet. I bet you have most of these ingredients in your pantry right now, so there’s not much shopping to do, either!
Recipe Variations to Try
- To make a Cajun catfish version, add two teaspoons of Cajun seasoning to the herbs and spice mixture.
- Easily turn this into a catfish nugget recipe by cutting the fillets into 2 to 3-inch pieces before coating and baking them.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 224 of my cookbook, My Southern Table! Get your signed copy today.
How To Make Baked Catfish
STEP 1. Preheat the oven to 350 degrees.
STEP 2. Combine the parsley, salt, paprika, thyme, oregano, basil, and pepper in a small bowl to make the seasoning blend.
STEP 3. Place the fillets on a baking pan that has been coated with non-stick cooking spray. I line my pan with foil first because it makes it so much easier to clean.
STEP 4. Sprinkle the spice-herb seasoning mixture over both sides of the catfish fillets.
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STEP 5. Add the melted butter, lemon juice, and garlic powder to a small bowl or measuring cup. Mix well to combine.
STEP 6. Drizzle the butter-lemon-garlic mixture over the fillets. Transfer the pan with the fillets to the oven.
STEP 7. Bake uncovered for 15-20 minutes or until the fish flakes easily.
How Long to Cook Catfish
The cooking time for baked catfish depends on the thickness of the fillets. I’ve stated 15-20 minutes for this recipe as a general guideline. However, thinner fillets will cook quickly, while thicker ones need a bit more time in the oven. Here’s a simple guide to help you get it just right:
- Fillets ½ inch thick — bake for 12 to 15 minutes
- Fillets ¾ inch thick — bake for 15 to 18 minutes
- Fillets 1 inch or more — bake for 18 to 20 minutes
The fish is done when it flakes easily with a fork and is opaque all the way through. If you’re unsure, you can use an instant-read thermometer. The internal temperature should reach 145°F at the thickest point.
TIP: If your fillets are unevenly thick, tuck the thinner end(s) under to make an even thickness along the length of the fillet.
Recipe Tips
- Pat the fillets dry with paper towels before seasoning to help the butter and herbs stick better.
- Don’t skip the butter mixture. It melts into the fish as it bakes and gives it a rich, savory finish.
- Line the baking pan with foil or parchment for easy cleanup. Catfish can be delicate, so lining the pan makes transferring the finished fish to a plate much easier.
- Use a digital thermometer if you’re unsure about doneness. The thickest part of the fillet should reach 145°F.
- Serve immediately. Like most fish, catfish is at its best fresh out of the oven.
Serving Suggestions
So, you can go two ways with sides. Option A keeps a low-carb theme going with roasted asparagus or leeks and a side salad with a classic vinaigrette. For dessert, try a crisp, refreshing watermelon and mint salad!
Or, try the slightly heavier Option B with my pan-fried zucchini, stick of butter rice, and a peach blueberry basil cobbler!
Questions and Answers: Baked Catfish with Herbs
- Can I use frozen fillets to make baked catfish?
Sure! If using frozen fillets, let them thaw overnight in the refrigerator, pat dry, and then proceed with the recipe. - How do I know when catfish is done?
Catfish is done when it’s opaque and easily flakes when tested with a fork. If it doesn’t flake easily, then it needs a little more time. - Aren’t you supposed to soak catfish in milk before cooking it?
Many people do soak catfish in milk or buttermilk before cooking it to remove any strong “fishy” taste. I think it depends on how fishy it smells. Farm-raised catfish (which is what you’ll get from your local grocery store) tend to have far less fishy odor than wild-caught. It’s up to you whether or not to do that extra step.
More Fish and Seafood Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Baked Catfish with Herbs
Ingredients
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- ¾ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 24 ounces catfish fillets (4 fillets, approx. 6 ounces each)
- Non-stick cooking spray
- 2 tablespoons melted butter
- Juice of one lemon
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees.
- Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl.2 tablespoons minced fresh parsley, 1 teaspoon salt, ¾ teaspoon paprika, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon ground black pepper
- Place the fillets on a baking pan that has been coated with non-stick cooking spray.24 ounces catfish fillets, Non-stick cooking spray
- Sprinkle the spice-herb mixture over both sides of catfish fillets.
- Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine.2 tablespoons melted butter, Juice of one lemon, ¼ teaspoon garlic powder
- Drizzle the butter-lemon-garlic mixture over the fillets.
- Bake uncovered for 15-20 minutes or until the fish flakes easily.
Notes
- Fillets ½ inch thick — bake for 12 to 15 minutes
- Fillets ¾ inch thick — bake for 15 to 18 minutes
- Fillets 1 inch or more — bake for 18 to 20 minutes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Wow! Just made this for my parents and I. It was great. I’d use a little less salt next time but it turned out. Made it with fried asparagus seasoned with garlic, salt, and lemon pepper and some lemon juice.
Thank you for this recipe. I bake catfish all the time but more basic with my seasoning. So I was excited to put a twist on my catfish tonight. My husband and my two boys loved it. I will continue to bake my catfish according to your recipe in the future. Thanks again!
Thank you for this fabulous recipe! I halved the ingredients, subbed 1 tsp dried parsley for fresh, and used unsalted butter for two fillets. Delicious and a definite keeper!
Hi
Was wondering if I could used dry parsley .. being that I have everything else except fresh parsley
Thanks for the tips ..
Sure. The standard for substituting dried for fresh herbs is to use 1/3 the amount of dried as fresh.
I have picky eaters. Fish is not allowed on the menu unless is salmon cooked in brown sugar and butter. HOWEVER my family LOVED this recipe and it is now on our regular dinner menu. This is so simple and delicious, it’s perfect for a “don’t have time to cook”. Hang up the phone, don’t order pizza, this is easier and a lot less expensive. I even made up the seasoning to keep in the pantry so I am not mixing it each time- just pulling out the jar of seasonings. **We have dairy allergies so I replaced the butter with hemp milk and sometimes almond milk. Catfish is generally a little on the oily side anyway. The hemp/almond milk give this a rich flavor with out the butter and it’s still very yummy!
So happy to hear that! This is one of our favorites, too.
My husband made this tonight!! It was excellent!! Very flavorful and looked just like the picture!
This is such a great recipe. I have made it three times now. I divide everything in half and make two fillets for my husband and myself. We both love it. Thank you so much for sharing this easy and delicious recipe!
So glad you like it, Chanda.
Going to make this in a few minutes, can’t wait! I know it’s going to be amazing!
I really hope you enjoy it, Angie!
Does this recipe apply to other fish as well?
I haven’t tried it with others, but I would think you could use any firm fish.
I tried it on salmon but swapped out the melted butter for olive oil, increased the temp to 400 degrees and baked it for 20-25 minutes.
So you made a completely different recipe then. I get it.
I’ve never really made fish before but my boyfriend is obsessed with catfish and he LOVED IT! Thanks for the delicious recipe!
Hello. I curious about the nutrition facts, by any chance would you happen to know what they are?
Sorry, but for legal reasons I do not provide nutrition information on my recipes. There are numerous nutrition calculators on the internet where you can plug in the ingredients of a recipe and get a nutritional calculation. They all differ but you might try one of those.
Stumbled on this recipe Googling baked catfish recipes. Best stumble I’ve ever made. I added cornmeal and a quarter more of the herbs to the dry mix plus a light egg white wash. Totally delish! Thank you for posting your story and this delightful recipe.
So glad you enjoyed the recipe, Alesia!
Tried the recipe and it’s delish. Did not have parsley so I left it out all together. I also did not salt as much because of the feedback above. I found your recipe because I was trying to make a meal in the oven all at the same time. So I started by roasting brussel sprouts. Then prepared and added corn bread. Then prepared and added the catfish. Waited 20 min and Voila! Everything was ready at the same time. Really happy the way it turned out.
I’m so glad it worked out well for you, Anna. It’s a recipe we really enjoy.
Fixed this recipe tonight and it was wonderful. I left out the paprika as I didn’t have any and I used dried parsley instead of the fresh parsley. This recipe is a “keeper”.
That’s great to hear, Lorinda. I’m always pleased when someone enjoys a recipe.
Hi Lana,
If we enjoy this recipe as much as I enjoyed reading your narrative, it will be a keeper for sure. Seriously, looks great, and I have some parsley, thyme, and oregano in my little herb garden I’m just itching to use. We’ll try it tonight! Thanks. . .
Thank you for this recipe! I tried it last night , and it was just right. Light, not spicy, but a bold flavor. I am always on the lookout for good fish recipes that are not complicated and time consuming . So glad I found your site! Thanks a million.
Hi Nell. I’m so glad you enjoyed the recipe. It’s one of our favorites. Hope you’ll find lots of other things to enjoy here on the blog.
Do you oil the fish after thawing it out or just thaw it out and then prepare to add your seasoning
I mostly use fresh catfish, but if using frozen you should thaw it first and then proceed with the recipe.