Herb-Seasoned Baked Catfish

This easy baked catfish recipe is perfect for a quick and flavorful weeknight dinner. Fresh herbs and simple seasonings come together to create a light, delicious meal that everyone will enjoy.

Start cooking ↓

TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- 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.

Why you’ll love it

This dish is 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.

Serving ideas

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 & leftovers

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.