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.
A spicy coating of Creole-style seasoning blend (see notes) mixed with butter and tomato paste transforms mild, flaky catfish fillets into a flavor-packed choice for a quick and easy weeknight dinner.
- 4 medium catfish fillets (1-1/4 to 1-1/2 lbs)
- 3 tablespoons melted butter
- 1 tablespoon tomato paste
For the Creole seasoning (see notes):
- 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 paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne, and a few grinds of black pepper in a small bowl.
- Add the melted butter and tomato paste and mix well. Taste and add a little 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.
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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 292 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 117mg Sodium: 374mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 27g