Stuffed baked catfish and potatoes

2025/1/13 Edited to

... Read moreOkay, so I've been on a mission to find easy, delicious, and relatively healthy weeknight dinners, and let me tell you, this stuffed baked catfish recipe with potatoes has quickly become a top contender in my kitchen! I found myself with some beautiful catfish fillets recently, and instead of just frying them (which I love, don't get me wrong!), I wanted to try something a bit lighter and more flavorful. Baking seemed like the perfect solution, especially when combined with a savory stuffing. What I adore about this dish is how simple it is to put together, but it tastes like you've spent hours in the kitchen. Plus, you get your protein and carbs all in one comforting bite! Baking also keeps the catfish incredibly moist and tender, and that rich stuffing just elevates the whole experience. Trust me, even if you're not usually a catfish person, this recipe might just convert you. It’s definitely earned a spot in my regular rotation of ‘go-to’ healthy baked fish recipes that actually taste amazing. Here's how I whip up this delightful Stuffed Baked Catfish and Potatoes: Ingredients You'll Need: 2 large catfish fillets (about 6-8 oz each) 1 tablespoon olive oil 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper (any color works) 2 cloves garlic, minced 1/2 cup breadcrumbs (panko works great for extra crunch) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste Small splash of milk or chicken broth (if stuffing is too dry) 2 medium potatoes, thinly sliced (like for au gratin) Optional: a sprinkle of paprika or Old Bay seasoning for the potatoes. My Easy Steps: Prep the Catfish: First, I pat the catfish fillets really dry with paper towels. This helps them get a nice sear if you're doing that, but more importantly, it helps seasonings stick and prevents a watery bake. Set them aside. Make the Stuffing: In a medium skillet, I heat the olive oil over medium heat. Then, I toss in the chopped onion and bell pepper, sautéing them until they're soft and translucent (usually about 5-7 minutes). Next, I add the minced garlic and cook for another minute until fragrant. Remove from heat. Combine Stuffing Ingredients: In a bowl, combine the sautéed vegetables with the breadcrumbs, Parmesan cheese, chopped parsley, lemon juice, salt, and pepper. Give it a good mix. If it feels a little too dry to hold together, I add a tiny splash of milk or broth until it's just moist enough to form a ball. You don't want it soggy! Assemble the Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish. Lay your thinly sliced potatoes on the bottom of the dish in a single layer, overlapping slightly. Season them with a little salt, pepper, and a pinch of paprika if you like. Now, take your catfish fillets. If they're thick, you can carefully create a pocket in the side with a sharp knife, or simply spread the stuffing over one fillet and top with the other, pressing gently to seal the edges. Another easy way is to simply fold each fillet over a generous amount of stuffing. Place the stuffed catfish on top of the potatoes in the baking dish. Bake to Perfection: Bake for 18-25 minutes, or until the catfish flakes easily with a fork and the potatoes are tender. The exact time will depend on the thickness of your fillets. I sometimes finish it with a quick broil for 1-2 minutes to get a nice golden crust on the stuffing, but watch it carefully! I love serving this with a fresh green salad or some steamed green beans. It’s a complete meal that feels special but is totally weeknight-friendly. Give this baked stuffed catfish recipe a try; I bet it'll be a new family favorite for you too!

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