Description
A quick and easy one-pan dinner featuring crispy, herb-crusted catfish fillets baked to perfection. This recipe delivers restaurant-quality flavor with minimal prep time and cleanup.
Ingredients
Scale
- 1.5 to 2 pounds fresh or thawed frozen catfish fillets
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- Generous crack of black pepper
- Fresh lemon slices for garnish
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
- Pat catfish fillets dry with paper towels to remove excess moisture. Cut large fillets in half if necessary for even cooking.
- In a shallow bowl, combine panko breadcrumbs, parmesan cheese, dried parsley, dried thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- In a separate small bowl, whisk the egg until smooth.
- Melt the butter and let it cool slightly.
- Place catfish fillets on the prepared baking sheet. Brush the top of each fillet generously with melted butter.
- Dip the buttered side of each fillet into the breadcrumb mixture, pressing gently to adhere. Alternatively, sprinkle the mixture over the top.
- Drizzle fresh lemon juice over the coated fillets.
- Bake for 12-15 minutes until the fish is opaque, flakes easily with a fork, and the crust is golden brown.
- Remove from oven and let rest for 2 minutes. Garnish with fresh lemon slices and parsley before serving.
Notes
Ensure catfish is completely thawed and patted very dry to prevent steaming and ensure a crispy crust. If the crust isn’t browning enough, broil for the last 1-2 minutes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 200
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 20
Keywords: baked catfish, catfish recipe, one-pan dinner, healthy seafood, easy fish recipe, crispy catfish, weeknight dinner