Coated with a mix of butter, tomato paste and a spicy, Creole-style seasoning blend (see notes), these flaky catfish fillets are a quick, easy choice for a weeknight dinner.Print
Baked Creole Catfish
Flavored with a mixture of melted butter, tomato and a spicy, Creole seasoning blend, these baked catfish fillets make a quick and easy dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: American
- 4 medium catfish fillets (1–1/4 to 1–1/2 lbs)
- 3 tablespoons melted butter
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cayenne (or more to taste)
- Freshly ground black pepper
- Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray. Arrange the fillets in a single layer on the prepared pan and set aside.
- Combine the melted butter, tomato paste, paprika, salt, garlic powder, onion powder, oregano, thyme and cayenne in a small bowl. Add a few grinds of black pepper, taste and more cayenne if desired.
- Brush the mixture onto both sides of each catfish fillet and bake until the fish flakes easily, 10 to 15 minutes (depending on the thickness of the fillets). Serve immediately.
About the Creole seasoning:
You can also opt to use 2 to 3 teaspoons of ready-made Creole seasoning blend in place of the individual spices. Zatarain’s is a good brand and readily available in most supermarkets.
Unless you cook a lot of Creole-spiced foods though, you may find that the blends go stale before you have the opportunity to use them up, which is why we just add the individual spices to our butter mixture.