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
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
- 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.
