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Flavorful Baked Catfish with a Creole Twist
If you’re looking for a baked catfish recipe that goes beyond basic seasoning, this Creole catfish is one to try. A quick mix of pantry spices, tomato paste, and a pinch of cayenne infuses the fillets with rich flavor and gentle heat as they bake in the oven. The result is tender, flaky catfish that’s weeknight-easy yet flavorful enough to serve to company.
We like to put the oven to work doing double duty by roasting a batch of fresh cauliflower florets before baking the catfish. The caramelized edges and mild sweetness pair nicely with the Creole spices. Add a side of steamed green beans with a touch of butter, or a crisp green salad for balance, and you’ve got a complete meal with minimal cleanup.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CATFISH: Choose fresh or thawed frozen fillets that are firm and mild in aroma. Catfish’s natural sweetness pairs beautifully with Creole spices, but other mild white fish such as tilapia, haddock, or cod also work well. If you substitute, adjust the baking time slightly depending on thickness.
BUTTER: Melted unsalted butter gives the fish richness and helps the seasoning adhere. If you need a dairy-free option, go for plant butter. You could also use olive oil, but note that the flavor will be a little different.
TOMATO PASTE: Tomato paste adds a touch of acidity and depth to the spice mixture. Look for the double-concentrated paste that comes in a tube. It’s easy to measure and is easily stored for future recipes.
CREOLE SPICES: Our homemade mix is a combination of paprika, garlic and onion powder, oregano, thyme, cayenne, and black pepper. Store-bought blends can be used (2 to 3 teaspoons), but fresh spices deliver better flavor and allow you to control the salt and heat to your liking.
Prep Overview
How to Make Baked Catfish with Creole Spices
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by arranging the catfish fillets on a baking sheet in a single layer. Giving each piece a little space helps the fish cook evenly and keeps the texture light and flaky.
Next, combine the Creole spices and stir them into a blend of melted butter and tomato paste to make a smooth mixture that clings to the fish. The tomato paste adds richness and helps the spices caramelize slightly as they bake.
Brush the mixture over both sides of each fillet, making sure every surface is covered for even seasoning. As the fish bakes, the butter keeps it moist while the spices form a flavorful crust. You’ll know it’s done when the flesh turns opaque and flakes easily with a fork.
More Easy Baked Fish Recipes
If you like the ease of this baked catfish, you’ll find more to love in these weeknight-friendly fish dinners. Our Mediterranean Sheet Pan Fish Dinner combines roasted white fish with zucchini, tomatoes, and a bright mix of garlic, capers, parsley, and lemon. For something crispier, Oven-Fried Fish with Lemon Basil Butter delivers a golden coating and fresh, buttery flavor without deep frying. Or try Baked Cod with Crispy Crumb Topping, a quick, foolproof option topped with garlic-lemon breadcrumbs for a light but satisfying main dish.
Baked Catfish with Creole Spices
Ingredients
- 4 medium catfish fillets, 1-1/4 to 1-1/2 lbs
- 3 tablespoons melted butter
- 1 tablespoon tomato paste
For the Creole spice blend:
- 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
Instructions
- 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.
- Make the Creole spice blend by combining the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne, and a few grinds of black pepper in a small bowl (see recipe notes).
- In a separate bowl, stir together the melted butter and tomato paste until smooth. Add the spice blend and mix until fully combined. Taste and adjust the heat level with a pinch more cayenne if desired.
- Brush the butter mixture evenly over both sides of each fillet. Arrange the fish in a single layer and bake for 10 to 15 minutes, or until the flesh turns opaque and flakes easily with a fork.
- Serve with lemon wedges or a spoonful of tartar sauce for a bright contrast to the Creole spices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
