Recipe by jordanw
"Catfish covered in a variety of herbs and butter sauce."
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4 (6 ounce) fillets
ground black pepper
This was a great recipe and extremely easy. I made it exactly per the recipe, other than using Tilapia filets, as that's what I had on hand. But that was the only change I made. I only gave this four stars because it was a little too much parsley for me, and it seemed the other herbs didn't quite mix with the parsley. I put the herbs in a covered container and shook it to get everything to mix, but the herbs stayed in the bottom of the container, and the parsley stayed on top. But the fish still had a great taste and was verty moist, and I would definitely make again, but try to figure out how to get the herbs blended better before putting on the fish.
I was looking for a quick, easy, low-carb recipe and this seemed to fit the bill. Flavor was decent, but I think I would have enjoyed this better with fresh rather than dried herbs. I may try this in future.
The only catfish available here is farm raised, which I don't care for, so I used sea perch. I followed the rest of the recipe. We enjoyed this and I imagine it would be even better with wild caught catfish. Thanks, Jordan!
I ground the herbs together to mingle the flavors and instead of the dried basil, I had some left over basil pesto so rubbed that on the fish before adding the other herbs. A keeper recipe, thanks.
I tried this recipe because I'm looking for no-salt recipes. I substituted fresh parsley for the dried, but otherwise followed the original directions. I just didn't think it had much flavor.
pretty darn good!
It's really delicious--the picture doesn't do it justice.
Delicious! I didn't even miss the salt. Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Herb Baked Catfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
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