If you’re craving a dish that feels like a warm hug straight from the kitchen, this Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is exactly what you need. Imagine flaky, tender catfish fillets wrapped around a rich, creamy filling made from fresh shrimp, vibrant spinach, and a blend of cheeses that melt together perfectly. Each bite bursts with layers of flavor—from the subtle sweetness of shrimp to the lusciousness of melted mozzarella and a zing of lemon butter sauce on top. It’s a feast that’s both comforting and impressive, perfect for elevating a weeknight dinner or wowing guests without hours spent in the kitchen.
Ingredients You’ll Need
This recipe is a fantastic example of how simple, fresh ingredients can come together to create something truly special. Each component plays a key role—whether it’s the hearty catfish fillets providing a mild canvas, the creamy cheeses adding flavor and texture, or the bright spinach and shrimp bringing color and a touch of the sea.
- 4 catfish fillets (about 6 oz each): Choose fresh, firm fillets to hold the stuffing well and cook evenly.
- 1/2 lb shrimp, peeled and deveined, chopped: Adds sweetness and a delicate seafood texture that pairs beautifully with the fish.
- 2 cups fresh spinach, chopped: Brings a fresh, earthy element and vibrant green color to brighten the dish.
- 1/2 cup cream cheese, softened: Creates a creamy, rich base to bind the stuffing ingredients together.
- 1/2 cup shredded mozzarella cheese: Melts smoothly for stringy, gooey goodness throughout the filling.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory punch that deepens the flavor profile.
- 1/4 cup breadcrumbs (optional, for a little crunch): Gives a subtle crisp texture contrast inside the stuffing.
- 1 tablespoon olive oil: Used to sauté shrimp and spinach, bringing richness without overpowering flavors.
- 1 teaspoon garlic powder: Offers aromatic warmth to the stuffing and lemon butter sauce alike.
- 1 teaspoon onion powder: Enhances the overall savoriness discreetly but effectively.
- Salt and pepper to taste: Essential for balancing and highlighting every ingredient’s natural flavor.
- 1 tablespoon fresh parsley, chopped (for garnish): Provides fresh herbal brightness as a finishing touch.
- 1/4 cup unsalted butter: Base for the luscious lemon butter sauce that crowns the dish.
- 2 tablespoons fresh lemon juice: Adds zest and tang to cut through the richness beautifully.
- 1/2 teaspoon garlic powder: Added to the sauce for consistent flavor layering.
- 1 teaspoon fresh parsley, chopped: Also in the sauce to tie the flavors and colors together.
How to Make Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Step 1: Prep Your Baking Dish and Fish
Start by heating your oven to 375°F (190°C). Lightly grease a baking dish so your stuffed catfish won’t stick and everything bakes evenly. Having the oven ready ensures a smooth workflow from stove to oven. Meanwhile, lay your catfish fillets out on a clean surface, ready to be filled and rolled.
Step 2: Cook the Shrimp and Spinach
Heat olive oil in a skillet over medium heat and add the chopped shrimp. Cook for just 2 to 3 minutes until they turn a lovely shade of pink—be careful not to overcook! Toss in the chopped fresh spinach and sauté for another couple of minutes until it’s wilted and vibrant. This quick cooking melds flavors and softens the spinach just right.
Step 3: Combine the Stuffing Ingredients
Transfer the shrimp and spinach mixture to a bowl. Add the softened cream cheese, shredded mozzarella, grated Parmesan, and breadcrumbs if you want that little crunch element. Season with garlic powder, onion powder, salt, and pepper. Mix everything together until it’s smooth and evenly combined—a luscious filling that’s bursting with flavor.
Step 4: Stuff and Roll the Catfish Fillets
Take each catfish fillet and spoon a generous amount of the cheese, shrimp, and spinach filling into the center. Carefully roll the fillet around the stuffing, forming a neat package. Use toothpicks if you need a little extra help keeping everything together while baking.
Step 5: Bake to Perfection
Arrange the rolled, stuffed catfish in your prepared baking dish. Pop it into the oven for 20 to 25 minutes until the fish is cooked through and flakes easily with a fork. This step brings everything together, letting the flavors combine while the cheeses melt into creamy perfection inside each roll.
Step 6: Whip Up the Lemon Butter Sauce
While the fish bakes, melt unsalted butter gently in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, parsley, salt, and pepper. Whisk the sauce until it’s smooth and fragrant—the tangy butter will brighten every bite of the stuffed catfish and add an irresistible finishing touch.
Step 7: Drizzle, Garnish, and Serve
When the catfish comes out of the oven, remove toothpicks if used, then drizzle generously with the lemon butter sauce. Sprinkle with freshly chopped parsley for a colorful, fresh finish. Serve this beauty hot and watch how quickly it disappears at the table.
How to Serve Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Garnishes
A simple sprinkle of fresh parsley is the perfect way to brighten up the plate and add a pop of green. You could also add thin lemon slices on the side or a dash of paprika for a bit of color contrast, enhancing the visual appeal before your first bite.
Side Dishes
This dish pairs wonderfully with light, fresh sides like a crisp garden salad or steamed vegetables. Creamy mashed potatoes or garlic rice can round out the meal with comforting textures that soak up the delicious lemon butter sauce. For a Mediterranean twist, serve with a side of couscous or quinoa tossed with herbs and olive oil.
Creative Ways to Present
For a dinner party, consider cutting the stuffed rolls into thick slices and arranging them elegantly on a platter. Drizzle with extra sauce and add edible flowers or microgreens for wow-factor presentation. You could even stuff the rolls ahead, keep them chilled, and bake right before serving for maximum freshness and ease.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed catfish in an airtight container and refrigerate. They should keep well for up to 2 days, maintaining both flavor and texture thanks to the creamy cheese and tender fish. Just remember to remove any toothpicks before storing.
Freezing
If you want to freeze this dish, it’s best to do so before baking. Wrap each stuffed fillet tightly in plastic wrap and then foil, or place in a freezer-safe container. Frozen, the stuffed catfish will stay good for up to 2 months. Thaw in the fridge overnight before baking for a fresh-from-the-oven experience.
Reheating
For a delicious leftover, reheat gently in a low-temperature oven (about 300°F or 150°C) to avoid drying out the fish. Cover with foil to retain moisture and heat until warmed through, about 10 to 15 minutes. Microwave is quicker but can affect texture, so use an oven if possible.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before chopping and cooking. This will help them sauté nicely without extra moisture making the filling soggy.
Is this recipe suitable for gluten-free diets?
You can make it gluten-free easily by skipping the breadcrumbs or using gluten-free breadcrumbs. Everything else in the recipe is naturally gluten-free, making it a great choice for those avoiding gluten.
Can I substitute other types of fish?
Yes, firm white fish like tilapia, cod, or halibut would work well as alternatives. Just pick fillets that are thick enough to hold the stuffing and bake similarly.
What cheese works best in the stuffing?
Mozzarella and Parmesan are ideal for their melting qualities and flavor. However, you can experiment with mild cheddar, Monterey Jack, or even feta for a twist. Just keep the balance so it doesn’t overpower the delicate fish.
How can I make the stuffing less rich?
To lighten up the stuffing, use reduced-fat cream cheese or swap it with Greek yogurt. You can also reduce the cheese quantities slightly and add more fresh spinach or herbs for flavor and volume.
Final Thoughts
This Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is a delightful way to bring creativity and flavor to your dinner table without fuss or stress. It balances the richness of creamy cheeses and buttery sauce with the freshness of spinach and shrimp, all wrapped in a tender fish fillet. I promise once you try it, this dish will quickly become one of your favorite go-to recipes to impress your loved ones or simply treat yourself to something special.
Print
Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
Description
This stuffed catfish recipe features tender catfish fillets filled with a creamy mixture of shrimp, spinach, and three types of cheese, baked to perfection and topped with a zesty lemon butter sauce. It’s a flavorful, elegant dish that’s perfect for a hearty weeknight dinner or a 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
- 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
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the stuffed catfish.
- Cook Shrimp and Spinach: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes until they turn just pink. Then add the chopped spinach and cook for about 2 minutes until wilted. Remove from heat and set aside.
- Make 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 well until smooth and thoroughly combined.
- Stuff Catfish Fillets: Lay the catfish fillets flat on a clean surface. Gently spoon the stuffing mixture onto the center of each fillet. Carefully roll up each fillet around the stuffing and secure with toothpicks if necessary to hold the shape.
- Bake Catfish: Arrange the stuffed catfish fillets in the prepared baking dish and bake in the preheated oven for 20-25 minutes until the fish is fully cooked and flakes easily with a fork.
- Prepare Lemon Butter Sauce: While the fish is baking, melt the unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper. Whisk until the sauce is smooth and well combined.
- Serve: Remove the baked catfish from the oven and drizzle generously with the lemon butter sauce. Garnish with fresh parsley and serve immediately for best flavor and presentation.
Notes
- Breadcrumbs are optional; omit them to keep the dish gluten-free.
- Ensure the shrimp is cooked just until pink to avoid toughness in the stuffing.
- Rolling the fillets tightly helps the stuffing stay inside while baking.
- Use fresh lemon juice in the sauce for the best bright flavor.
- To remove toothpicks before serving, but they can also be left in for easier handling.
