Baked Catfish with Creole Spices
This baked catfish recipe delivers bold Creole flavor with minimal effort. The fillets are brushed with a buttery blend of tomato paste and spices, then oven baked until tender and flaky. It’s a quick, reliable weeknight entrée that brings a taste of New Orleans to your table in just 20 minutes.
Servings: 4 servings
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
ABOUT THE CREOLE SEASONING: If you prefer, use 2 to 3 teaspoons of store-bought Creole seasoning. Just note that pre-mixed blends can lose their punch over time, so mixing your own ensures fresher flavor.
Nutrition
Serving: 1serving | Calories: 292 | Total Fat: 19g | Cholesterol: 117mg | Sodium: 374mg | Carbohydrates: 2g | Fiber: 1g | Sugar: 1g | Protein: 27g