If you’re craving a dish that feels like a warm hug on a plate, the Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe is exactly what you need. This meal combines tender catfish fillets with a creamy, flavorful stuffing of cheeses, fresh spinach, and succulent shrimp, all brought together with a bright and luscious lemon butter sauce. It’s one of those recipes that feels fancy enough for guests yet simple and comforting for weeknight dinners. The blend of textures and flavors is irresistible, making it a personal favorite I just can’t wait to share with you.
Ingredients You’ll Need
Here’s where the magic starts with simple yet essential ingredients that make this dish sing. Each element brings its own special note—creamy cheeses for richness, fresh spinach for a touch of green goodness, and shrimp for a hint of the sea that pairs beautifully with flaky catfish.
- Catfish fillets: Use about 6 ounces each for perfectly sized portions that cook evenly.
- Shrimp: Peeled, deveined, and chopped, these add a sweet, tender seafood burst to the stuffing.
- Fresh spinach: Gives a pop of color and a delicate earthiness that balances the rich cheeses.
- Cream cheese: Softened to create a creamy base that binds all the stuffing ingredients together.
- Mozzarella cheese: Shredded for melty, gooey texture that everyone loves.
- Parmesan cheese: Adds a sharp, savory finish that enhances the stuffing’s depth.
- Breadcrumbs (optional): For a subtle crunch and extra texture contrast inside the filling.
- Olive oil: For sautéing the shrimp and spinach, bringing out their flavors beautifully.
- Garlic powder & onion powder: Aromatic spices that elevate the stuffing’s taste profile.
- Salt and pepper: The essential seasoning duo that makes all the flavors pop.
- Fresh parsley: Chopped, for garnish and to add a fresh herbal brightness.
- Unsalted butter: Used to make the luscious lemon butter sauce that ties everything together.
- Fresh lemon juice: Provides vibrant acidity that keeps the dish lively and balanced.
How to Make Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe
Step 1: Prepare Your Oven and Shrimp-Spinach Mixture
First, preheat your oven to 375°F (190°C) and grease a baking dish lightly so the catfish won’t stick. Then, heat olive oil in a skillet over medium heat. Toss in the chopped shrimp and cook just until they turn pink, about 2 to 3 minutes. Adding the chopped spinach next to wilt for a couple of minutes creates that perfect green layer intertwined with shrimp—remove the pan from heat and set aside.
Step 2: Mix the Stuffing Ingredients
In a mixing bowl, combine your cooked shrimp and spinach with softened cream cheese, shredded mozzarella, grated Parmesan, optional breadcrumbs, garlic powder, onion powder, and a pinch of salt and pepper. The result? A rich, creamy, and slightly textured stuffing ready to bring the fish to life.
Step 3: Stuff and Roll the Catfish
Lay out your catfish fillets flat on a clean surface. Use a spoon to mound the stuffing right onto the center of each fillet, then carefully roll them up. If needed, secure each one with toothpicks to hold everything together during baking—this step helps keep your stuffing inside and your catfish looking beautiful.
Step 4: Bake Until Perfectly Cooked
Place the stuffed fillets in your prepared dish and bake in the preheated oven for 20 to 25 minutes. You’re looking for tender fish that flakes easily with a fork—this indicates it’s perfectly cooked and ready for the finishing touch.
Step 5: Make the Lemon Butter Sauce
While your catfish cooks, melt unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper, whisking gently until the sauce is smooth and fragrant. This zesty sauce is what really elevates the dish.
Step 6: Serve and Drizzle
Once the catfish is out of the oven, remove toothpicks if used, and generously drizzle the lemon butter sauce over the rolls. Don’t forget to sprinkle with a little extra fresh parsley for a pop of green and steaminess. Now your Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe is ready to wow!
How to Serve Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe
Garnishes
A sprinkle of fresh parsley adds color and a mild herbaceous note, while a thin lemon wedge on the side invites a fresh squeeze to brighten every bite. For a subtle crunch, consider adding toasted breadcrumbs or a light dusting of Parmesan on top before serving.
Side Dishes
This dish pairs exceptionally well with light, fresh sides such as a crisp green salad, garlic roasted asparagus, or buttery mashed potatoes. These accompaniments allow the flavors of the stuffed catfish to shine while providing complementary textures and tastes.
Creative Ways to Present
For a dinner party, place each stuffed catfish roll over a bed of lemon-infused risotto or wild rice pilaf, then drizzle the lemon butter sauce with artistic swirls. Serving on a white plate with colorful vegetable ribbons on the side adds visual appeal that makes the meal feel truly special.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed catfish in an airtight container and refrigerate for up to three days. To maintain the moisture and flavor, pour a little extra lemon butter sauce over the fish before sealing.
Freezing
You can freeze unbaked stuffed fillets by wrapping each tightly in plastic wrap and then aluminum foil. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator before baking as instructed.
Reheating
Reheat leftovers gently in a 325°F oven to keep the fish moist and tender, uncovered, for about 10 to 15 minutes or until warmed through. Alternatively, a quick zap in the microwave covered with a damp paper towel works for a faster option.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While catfish gives a wonderful flavor and texture, mild white fish like tilapia or cod will also work well if you prefer or can’t find catfish.
What can I substitute for cream cheese?
If you want a lighter version, ricotta cheese or a soft goat cheese can be great alternatives that still provide creaminess to the stuffing.
Is this recipe spicy?
Nope! This Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe is gentle on the spice front, focusing more on savory and tangy flavors. But you can always add a pinch of cayenne if you like a little heat.
Can I prepare the stuffing ahead of time?
Yes, you can make the stuffing mixture a day ahead and keep it refrigerated. Just fill and roll the catfish right before baking for a fresh finish.
What’s the best way to tell when the fish is done?
The fish is perfectly cooked when it flakes easily with a fork and is opaque throughout. Overcooking can dry out the fillets, so keep an eye during baking.
Final Thoughts
Sharing the Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe feels like sharing a little piece of joy. It’s the kind of meal that brings comfort and elegance together effortlessly, and I encourage you to try it for your next dinner. Trust me, once you make it, this recipe will have a permanent spot in your favorites list.
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Stuffed Catfish with Cheese, Spinach, and Shrimp in Lemon Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
Description
Delight in this elegant Stuffed Catfish recipe featuring tender catfish fillets filled with a savory mixture of shrimp, fresh spinach, and a blend of creamy cheeses. Baked to perfection and finished with a luscious lemon butter sauce, this dish offers a perfect balance of flavors and textures, ideal for a wholesome family dinner or special occasion.
Ingredients
Fish and Stuffing
- 4 catfish fillets (about 6 oz each)
- 1/2 lb shrimp, peeled and deveined, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for a little crunch)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Lemon Butter Sauce and Garnish
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to ensure the stuffed catfish won’t stick and will cook evenly.
- Cook Shrimp and Spinach: In a skillet over medium heat, warm the olive oil. Add the chopped shrimp and sauté for 2-3 minutes until they turn just pink. Add the chopped spinach and cook for about 2 minutes until wilted. Remove the skillet from heat and set aside.
- Prepare Stuffing Mixture: In a mixing bowl, combine the cooked shrimp and spinach mixture with cream cheese, shredded mozzarella, grated Parmesan, breadcrumbs if using, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the filling is smooth and well blended.
- Stuff Catfish Fillets: Lay the catfish fillets flat on a clean surface. Spoon the stuffing mixture onto the center of each fillet. Carefully roll each fillet up around the filling, securing with toothpicks if necessary to hold the shape.
- Bake the Stuffed Catfish: Place the rolled stuffed catfish fillets seam side down in the prepared baking dish. Bake in the preheated oven for 20-25 minutes until the fish is cooked through and flakes easily with a fork.
- Prepare Lemon Butter Sauce: While the catfish bakes, melt butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper. Whisk gently until the sauce is smooth and combined.
- Serve: Remove the baked stuffed catfish from the oven and drizzle generously with the warm lemon butter sauce. Garnish with additional fresh parsley before serving.
- Enjoy Immediately: Serve the stuffed catfish hot for best flavor and texture.
Notes
- For a gluten-free version, omit the breadcrumbs or substitute with gluten-free breadcrumbs.
- Make sure not to overcook the shrimp when sautéing to keep them tender.
- To secure the rolls better, use toothpicks and remember to remove them before serving.
- Adjust lemon juice and seasoning in the butter sauce to your taste preference.
- This dish pairs well with steamed vegetables or a light salad.
