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
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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.
I had every ingredient. Easy and quick.
Had a few shrimp so I threw them on top of the fillets before drizzling the lemon butter. Added some sliced green onion before serving. Presents beautifully and tasted delicious. I’d add a tad less salt next time. This is a keeper!
I love the idea of adding shrimp! Sounds delicious.
Use MSG (Accent)for the salt. It makes a big difference as a flavor enhancer.
Can I use fresh herbs?
Yes.
I was admittedly skeptical at first, but this was really good and flavorful. I doubled the recipe ingredients (minus the fish), and it produced a lot of gravy/sauce/broth for rice, veggies etc. thank you for sharing your gift with the marketplace!
Glad you enjoyed it!
Made this tonight and it was fantastic. Had 1/2 the fish so I halved the seasonings. Still used the same amount of butter, lemon and garlic powder though. Delicious.
Great! So glad you enjoyed it.
I was looking for something different from the normal bread and fry recipes.
This was it! So glad you’re recipe was in one of the top ones that showed up on Goggle search. The flavor was amazing and everyone loved it.
I’m so glad you enjoyed the recipe, CJ! I think it’s a great alternative to fried fish.
Baked cat fish is my favorite. Tried the lemon butter herb on mine tonight and it was delicious
So glad you enjoyed it!
I agree with you about fried catfish but you have created a delicious baked catfish recipe. I will be using it frequently in my recipe rotation. Thank you.
Thanks Pat!
My family of 18 LOVES this recipe. I also do it w catfish nuggets as a healthy alternative to fried catfish. Never disappoints.
18! wow! That’s a lot of people to cook for :-) I’m happy that you all enjoy the recipe!
Used catfish nuggets and baked for 30 min and it came out fishy. I love good fish but I’d fry catfish over baking.
I’m a southern girl who loves CATFISH basically any type of way about to try recipe Friday night and maybe Saturday night too
Hope you enjoy it!
My husband loves catfish and really loves this recipe!
Glad to hear that, Ramona!
Made this exactly as directed. We found the paprika was overwhelming. Otherwise it is good. If I make it again I will just use a light sprinkling of paprika but that would be the only adjustment.
That’s very interesting. Regular old paprika is mostly used just for color – it has very little flavor. Maybe you used smoked paprika or a spicy type? Anyway, I’m glad you enjoyed the recipe.
I made this recipe exactly as written. Loved every bite. My wife now thinks I am a chef. Ha. Thank you so much for this wonderful recipe
Thanks for letting me know how much you enjoyed the recipe, Dan!
I made this recipe tonight! It was really good, and my husband loved it! I used the original recipe, didn’t alter it at all. Best part of the dinner…it took only 20 minutes!! Thank yo so much!
Thanks, Anna. I think it’s a keeper, too!
I made this for my son, who says he wants to eat more fish. It was a bit too lemony for me but he loved it. Will certainly make again, might look for a smaller lemon to squeeze. I loved the flavor from all the herbs and spices.
I hear this a lot (too lemony) with several fish recipes. My solution has been to use a smaller “greener” lemon: a lime. Good luck!