Ingredients
- 4 (6 ounce) fillets catfish fillets
- 2 tablespoons dried parsley
- ¾ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon butter, melted
- ¼ teaspoon garlic powder
Why This Recipe Is So Enjoyable
Full of fresh flavors from the herbs, making the fish taste bright and delicious. It’s easy to prepare and cooks quickly, perfect for a healthy weeknight meal. The baking method keeps the catfish tender and juicy without adding extra fat.
Chef Tips
- Pat the fish dry before seasoning to help the herbs stick better.
- Use fresh herbs whenever possible for the best flavor.
- Avoid overcooking; check for doneness by seeing if the fish flakes easily with a fork.
- Use fresh herbs whenever possible for the best flavor.
- Avoid overcooking; check for doneness by seeing if the fish flakes easily with a fork.
Directions
Gently heat your oven to 350°F (175°C). Place the catfish fillets in a baking dish that’s about 9x13 inches. In a small bowl, mix together the parsley, paprika, thyme, oregano, basil, and black pepper. Sprinkle this herb blend evenly over the fish. In another bowl, combine the lemon juice, melted butter, and garlic powder, then drizzle that mixture over the fillets. Pop the dish into the oven and bake until the fish is flaky and cooked through, which should take around 20 minutes. Enjoy!
How To Plate This Dish
Serve alongside a light salad or steamed vegetables for a balanced meal. A side of rice or roasted potatoes pairs well and helps soak up any herb-infused juices. A wedge of lemon adds a nice touch of brightness just before eating.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to avoid drying out the fish. For longer storage, freeze the cooked catfish wrapped tightly in foil or plastic wrap.
