Description
A light and flavorful Southern classic featuring fresh catfish fillets baked with a bright citrus and herb crust, perfect for a healthy weeknight dinner.
Ingredients
Scale
- 4 catfish fillets (about 6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1/2 teaspoon lime zest
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice, lime juice, orange zest, lemon zest, lime zest, garlic, parsley, thyme, rosemary, salt, and pepper.
- Place catfish fillets in the prepared baking dish. Pour the citrus-herb mixture over the fillets, turning to coat evenly.
- If using, sprinkle panko breadcrumbs over the top for a light crunch.
- Bake for 15-18 minutes, or until fish flakes easily with a fork and is opaque throughout.
- Serve immediately, garnished with additional fresh herbs if desired.
Notes
For best results, do not overbake the catfish. Cooking time may vary depending on fillet thickness. If you prefer a gluten-free option, omit the panko breadcrumbs or use gluten-free breadcrumbs.
Nutrition
- Calories: 280 kcal
- Sugar: 2 g
- Fat: 16 g
- Carbohydrates: 6 g
- Protein: 28 g