This baked catfish with herbs is one of those easy weeknight recipes I keep coming back to—simple, full of flavor, and ready in under 30 minutes. It’s light, lemony, and covered with a buttery herb mixture that makes each bite feel like comfort food without the heaviness. Perfect for days when you want something home-cooked but don’t feel like scrubbing pans for an hour afterward.
A Little Story Behind This Dish
Growing up in a Bengali household, fish was a regular part of our meals—but catfish had a different story. While we mostly stuck to river fish like rohu or pabda, I still remember the first time I tried catfish at a friend’s place. It was fried, of course, and so crispy it could rival any pakora. But as I started cooking more for myself, especially after trying to eat a little healthier, I began experimenting with baking.
This baked version hits all the right notes. It has the herby aroma, the juicy flakes, and a buttery lemon drizzle that brings everything together—without needing a deep fryer or smelling up the whole kitchen.
Why This Recipe Is Worth Making Again
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Quick and easy: From prep to plate in 25 minutes. Honestly, the oven does most of the work.
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Light and flavorful: You still get that rich flavor from the butter and herbs, but it doesn’t sit heavy.
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Great for any night: Whether it’s a laid-back family dinner or a lazy solo meal, it fits the mood.
Sometimes I’ll make this on a Sunday night just to feel like I started the week on the right foot. It’s also great if you’ve got company and want to serve fish without fuss.
The Ingredients—What You’ll Need
Here’s the beauty of this recipe: most of what you need is probably already in your kitchen.
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Catfish fillets – Fresh or frozen (thawed), farm-raised or wild—it’s all good. I usually go for boneless fillets to keep things fuss-free.
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Butter – Melted. I always use salted because I love the extra kick of flavor, but unsalted works if that’s your thing.
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Lemon juice – Freshly squeezed makes all the difference. I save a few thin slices for garnish too.
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Garlic powder – For a warm, savory base without chopping.
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Dried herbs – A mix of thyme, oregano, basil, and parsley. I sometimes swap in dill if I’ve got fresh on hand.
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Paprika – Adds just a little color and smoky depth.
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Salt and pepper – Always to taste.
Tip: You can double the butter-lemon mix if you want extra sauce to spoon over rice or veggies. It’s so good, you’ll want to.
Step-by-Step: How I Bake My Catfish
1. Prep your oven and pan
Preheat your oven to 350°F (175°C). I always line my baking sheet with foil—it makes cleanup almost nonexistent. Spray it lightly with oil or use a bit of melted butter.
2. Make the herb mix
Mix together dried parsley, salt, paprika, thyme, oregano, basil, and pepper in a small bowl. If you like heat, a pinch of cayenne won’t hurt.
3. Season the fillets
Lay the catfish on the pan and coat both sides with the herb mixture. Don’t be shy—rub it in gently so it sticks.
4. Drizzle the good stuff
In another bowl, mix the melted butter, lemon juice, and garlic powder. Pour this over the fillets like you’re blessing them. That’s where the flavor really blooms in the oven.
5. Bake it
Slide the pan into the oven and bake uncovered for 15–20 minutes. You’ll know it’s done when the fish flakes easily with a fork and the top starts to look slightly golden.
How I Serve It at Home
I usually go two routes with this:
Option 1: Light & fresh
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Roasted asparagus or sautéed green beans
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Cucumber-onion salad with a lemon vinaigrette
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A chilled slice of watermelon or orange wedges for dessert
Option 2: Comfort food
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Butter rice or garlicky mashed potatoes
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Pan-fried zucchini or corn on the cob
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A warm fruit cobbler or leftover pie if I’ve got some stashed in the freezer
And yes, I’ve definitely eaten it straight from the pan more than once.
Switch Things Up: Fun Variations
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Cajun style: Mix 2 teaspoons of Cajun seasoning into the herb blend for a bolder kick.
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Catfish nuggets: Cut the fillets into smaller chunks before seasoning. Bake them the same way—just reduce the cook time a little.
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Use a different fish: This same method works beautifully with tilapia, trout, or even salmon.
Tips I’ve Picked Up Over Time
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Don’t skip the lemon—it brightens everything and balances the richness.
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If your catfish smells too fishy, soak it in buttermilk for 10 minutes before cooking. It mellows the flavor.
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Leftovers? Flake the fish into a salad or make catfish tacos the next day. Just reheat gently so it doesn’t dry out.
Storing and Reheating
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Fridge: Store leftovers in an airtight container for up to 2 days. I usually reheat it in the oven at 300°F for about 8 minutes.
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Freezer: It’s best eaten fresh, but you can freeze cooked fillets. Just wrap them tightly and use within a month.
Honestly though, we rarely have leftovers. It disappears fast.
Common Questions I Get
Can I use frozen catfish?
Yes! Just thaw it in the fridge overnight or under cold running water before cooking.
Can I skip the butter?
You can use olive oil instead, but you’ll miss that rich flavor. I’ve tried both, and butter wins every time.
How do I know it’s done?
The fish should flake easily with a fork and turn opaque. If you’re unsure, a thermometer should read 145°F at the thickest part.
Pan Seared Lemon Herb Catfish
Fresh, flaky catfish fillets baked with a buttery herb blend and a touch of lemon—this easy weeknight dinner is one of those recipes I return to when I want something wholesome, fast, and full of flavor.
Ingredients
- 4 catfish fillets (about 6 oz each)
- 2 tablespoons melted butter
- Juice of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon dried basil
- Non-stick cooking spray
- ¾ teaspoon paprika
- ½ teaspoon dried oregano
Instructions
- Preheat your oven to 350°F. Lightly spray a baking sheet with non-stick spray and lay out the catfish fillets in a single layer.
- In a small bowl, mix together the parsley, paprika, oregano, basil, thyme, garlic powder, salt, and black pepper.
- Sprinkle the herb seasoning evenly over both sides of the fillets, gently pressing it in so it sticks well.
- In another bowl, stir together the melted butter and fresh lemon juice.
- Drizzle the lemon-butter mixture all over the seasoned catfish. It’ll help keep the fish moist and add a punch of flavor as it bakes.
- Bake uncovered for 15 to 20 minutes, or until the fish flakes easily with a fork. You’ll know it’s done when it looks opaque and breaks apart without any effort.
Notes
- If your fillets are thicker than usual, give them an extra couple of minutes in the oven. I usually check at the 15-minute mark and adjust from there.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 264Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 110mgSodium 746mgCarbohydrates 2gFiber 1gSugar 0gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
