Baked Catfish with Herbs - catfish fillets topped with an herb blend, butter, and lemon and baked until golden. Quick and easy weeknight dinner.
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 fish. I could go on and on.
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 I see so often referenced these days.
My daddy loved a fried t-bone steak. Yes, deep fried. 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.
Less Frying, More Baking and Roasting
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. 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! We really enjoy this recipe, and I'm happy to share it with you, too.
Ingredients You'll Need
- Catfish fillets (Either farm-raised or wild caught)
- Lemon, butter, salt, pepper
- Herbs - thyme, oregano, basil, parsley, paprika, garlic powder
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.
Sprinkle the spice-herb mixture over both sides of the catfish fillets. Place the fillets on a baking pan that has been coated with non-stick cooking spray. I also lined my pan with foil just because it makes it so much easier to clean.
Add the melted butter, lemon juice, and garlic powder to a small bowl. Mix well to combine.
Drizzle the butter-lemon-garlic mixture over the fillets.
Bake uncovered for 15-20 minutes or until the fish flakes easily.
You May Also Like ...
- Pan Fried Fish with Red Pepper Sauce
- Simple Grilled Fish
- Seafood Stew
- Cilantro Lime Shrimp
- Shrimp and Grits
- Salmon Croquettes
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Baked Catfish with Herbs
- 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)
- Juice of one lemon
- 2 tablespoons melted butter
- ¼ teaspoon garlic powder
- Non-stick cooking spray
- Preheat the oven to 350 degrees.
- Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl.
- Sprinkle over both sides of catfish fillets.
- Place the fillets in a 9x13 baking pan that has been coated with non-stick cooking spray.
- Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine.
- Drizzle the butter-lemon-garlic mixture over the fillets.
- Bake uncovered for 15-20 minutes or until the fish flakes easily.
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 health care 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.