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!
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 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 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 see so often referenced these days.
My daddy loved (believe it or not!) a fried t-bone steak. Mama would salt and pepper a t-bone, dredge it in flour, and ease it down into hot oil in a black iron skillet to cook.
It came out golden brown and slightly crispy on the outside and juicy and moist on the inside. Hmmm…I hadn’t thought of that in years until I started writing this.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 25 Minutes
Servings: 4
Primary Ingredient(s): Catfish fillets, lemon, butter, herbs and spices
Skill Level: Easy
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 diet 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.
What You’ll Like About This Recipe
- Baked catfish is not only delicious, it’s healthy.
- The herb seasoning gives the fish a vibrant flavor
- It can be made from start to finish in 25 minutes!
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
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.
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!
How To Make Baked Catfish
- Preheat the oven to 350 degrees.
- Combine the parsley, salt, paprika, thyme, oregano, basil, and pepper in a small bowl to make the seasoning blend.
- 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.
- Sprinkle the spice-herb seasoning mixture over both sides of the catfish fillets.
- Add the melted butter, lemon juice, and garlic powder to a small bowl or measuring cup. Mix well to combine.
- Drizzle the butter-lemon-garlic mixture over the fillets. Transfer the pan with the fillets to the oven.
- Bake uncovered for 15-20 minutes or until the fish flakes easily.
Serving Suggestions
So, you can go two ways with sides. Option A keeps the 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!
Variations
- 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.
Questions About Baked Catfish
Sure! If using frozen fillets, let them thaw overnight in the refrigerator, pat dry, and then proceed with the recipe.
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.
I haven’t tested this recipe in an air fryer, but I feel pretty sure it would work. However, I don’t have cooking times or temperature for that method.
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.
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.
Thank you for stopping by. It means a lot to have you here.
Recipe
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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
- 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.
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.
— This post was originally published on January 21, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Toddler helped with the seasonings so all were dumped into the garlic butter mixture. Smells amazing! Tastes amazing! Did not have lemon on hand (if only!!) but def will be making this again!! Loved it!
Good for you letting your toddler help!! And I’m really glad you liked the recipe.
Thank you, Lana. That was an especially tasty version of Catfish. An excellent mix of flavors. I’ll continue to follow you and your ouvre of recipes.
I’m pleased to know that you enjoyed the recipe and I hope you find others you’ll like as well.
I tried this recipe for some catfish I bought. I am a huge fan of fried fish, after trying this recipe I may never fry fish again. Thank You Lana, from a southern fried cracker.
Happy to know you enjoyed the recipe!
Made this last night for supper with wild caught catfish fillets and it was magnificent. Fillets were tender and juicy with plenty of flavor.
I’m so glad you liked the recipe, Kristye!
This was a great recipe! The catfish was very flavorful and did not taste fishy. It is a nice and healthier change from fried! thank you!
Thanks for letting me know you enjoyed it, Meghan!
Quite possibly the best catfish I’ve ever tasted.
Thank you so much!
This is actually the recipe I used. This is so very good, the catfish was perfect. We loved it and will make it again.
I read the entire page and I couldn’t find the recommended temperature to bake the catfish.
Step #1 in both the text of the post and the recipe card states “Preheat the oven to 350 degrees.”
At 350 the fish needs to go for more like 30 min. At 20 min it was barely cooked through, more time needed to get the proper texture
The cooking time for any fish can vary depending on how thick the fillets are. Another factor, of course, is whether your oven is correctly calibrated.
Absolutely delicious. Easy to make and we loved it. Have made it many times. This is also delicious with shrimp. Thank you so much
So glad that you like the recipe. I haven’t tried it with shrimp, but I’m sure it is delicious!!
I’ve made this wonderful recipe three or four times, generally following the recipe as written, but adding some cajun seasoning as recommended in the notes.
Only thing, no matter how organized I am, no way prep is 5 minutes unless maybe the seasoning is mixed ahead of time and we don’t start the clock until the butter is melted and the lemon juiced. But that’s all recipes on the interwebs, ever.
This is a keeper recipe. Absolutely spectacular! I used smoked paprika instead of regular but followed the rest of the recipe. The flavor was legendary! Thanks for posting!
Thanks for letting me know you enjoyed the recipe!
I’m 74. I never oven baked catfish before. I didn’t have all the proper ingredients. So I made a test meal using your basic bake timings and what ingredients I did have, substituting here and there. Let me tell you it was delicious and tasty. Next time I go to the grocery store I’m gonna get the whole recipe list. Thanks for posting this great catfish!
Fantastic! I hope you like it even more when you have all the needed ingredients.