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!
The fish came out with a mild flavor. It's not bad. Nothing spectacular, added a teaspoon of salt to the recipe and also mixed all the herbs into the butter mixture.
Pretty good. Also used Orange Roughy.
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.
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 was trying to break this down for 1 fillet, I added a little salt, because I used unsalted butter. It was good. I will make it again.
* 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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