Description
This Stuffed Catfish recipe features tender catfish fillets filled with a savory mixture of sautéed shrimp, spinach, and creamy cheeses. Baked to perfection, this dish combines rich flavors and a healthy seafood option, making it an elegant yet easy meal for any occasion.
Ingredients
Scale
Fish
- 4 fresh boneless catfish fillets
Filling
- 1 cup small peeled shrimp, chopped
- 2 cups fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
Other
- 2 tbsp olive oil (for sautéing and drizzling)
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant. Add the chopped fresh spinach and cook until wilted. Toss in the chopped shrimp and cook just until they turn pink and are tender. Remove the skillet from heat, then stir in the softened cream cheese, grated Parmesan cheese, lemon juice, salt, and black pepper. Mix well until the filling is smooth and evenly combined. Set aside to cool slightly.
- Prep the Catfish Fillets: Pat the catfish fillets dry with paper towels to remove excess moisture. Lightly season both sides with salt and black pepper. Carefully make a horizontal slit along each fillet to create a pocket for stuffing, taking care not to slice all the way through the fillet.
- Stuff the Catfish: Generously fill each catfish pocket with the prepared shrimp, spinach, and cheese mixture. If necessary, secure the edges with toothpicks to hold the filling inside during cooking.
- Cook the Stuffed Catfish: Preheat your oven to 375°F (190°C). Place the stuffed fillets on a greased baking dish or on a baking sheet lined with parchment paper. Drizzle a little olive oil on top of the fillets to keep them moist. Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, indicating it is fully cooked.
- Finish and Serve: Carefully remove any toothpicks from the fillets. Drizzle additional lemon juice or sprinkle fresh herbs such as parsley or dill on top to add brightness and fresh flavor. Serve immediately with your favorite side dishes.
Notes
- Ensure not to overcook the shrimp while sautéing; they should be just pink and tender to maintain a good texture.
- Using fresh herbs like parsley or dill adds a fresh aroma and flavor that complements the seafood filling well.
- The cream cheese and Parmesan combo give the filling a creamy, cheesy texture that balances the savory shrimp and spinach.
- For a gluten-free meal, confirm that your Parmesan and other ingredients are certified gluten-free.
- The stuffed catfish can be prepared ahead by stuffing and refrigerating, then baking just before serving.
- To avoid fish dryness, drizzle olive oil on top of the stuffed fillets before baking and monitor the baking time carefully.
