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–+ servings

Baked Catfish with Herbs

Quick and easy recipe for fresh Baked Catfish fillets topped with herbs, butter, and lemon. A great weeknight dinner that's ready in under 30 minutes!
Baked catfish with lemon slices on a white serving plate.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

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

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 throughout. 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

Nutrition

Calories: 215kcal | Carbohydrates: 1g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 657mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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