Herb Baked Catfish Recipe - Allrecipes.com
Herb Baked Catfish Recipe
  • READY IN 30 mins

Herb Baked Catfish

Recipe by  

"Catfish covered in a variety of herbs and butter sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
  3. Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2013

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.

 
Most Helpful Critical Review
Aug 05, 2013

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.

 

14 Ratings

May 27, 2013

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!

 
Sep 01, 2014

Pretty good. Also used Orange Roughy.

 
Jul 13, 2013

This was quite nice - surprisingly, I found the leftovers even better (I ate the 4 servings over three nights). I made it almost exactly as written, except for a little more catfish. My regular store was out of catfish, so I went to another store that had huge fillets about 14 ounces each. So I used two of those, cut in half. Also, my pantry had both dried thyme leaves and ground thyme - I figured the former was more appropriate for this recipe. It did take me quite a bit longer to cook the fish, though - maybe 30 minutes. A fairly simple dish, but I enjoyed it quite a bit.

 
Apr 12, 2013

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.

 
Sep 23, 2014

I really liked this dish. I used The Spice Hunter- Seafood Seasoning instead of the ingredients listed. I did use the butter with just a 1/4 teaspoon of lemon juice. The fillets were perfect after 20 minutes.I ate this with corn grits with yellow bell pepper for my side. I will definitely try this dish again.

 
Mar 10, 2014

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.

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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