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
Scale
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.
