Why I Love This Recipe
I love this recipe because it combines the mild, flaky texture of catfish with a rich, savory stuffing that’s both creamy and flavorful. The combination of shrimp, spinach, and cheeses creates a harmonious blend that elevates the dish, making it both comforting and elegant. It’s also versatile and can be adapted to suit different tastes and dietary preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 catfish fillets
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1 tablespoon olive oil
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1/2 pound shrimp, peeled, deveined, and chopped
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2 cups fresh spinach, chopped
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4 ounces cream cheese, softened
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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2 cloves garlic, minced
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1/2 teaspoon Old Bay seasoning
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1/2 teaspoon Cajun seasoning (or paprika)
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1 tablespoon lemon juice
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Salt and black pepper, to taste
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1/4 cup breadcrumbs (optional, for topping)
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1 tablespoon melted butter (for brushing)
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Fresh parsley, chopped (for garnish)
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Lemon wedges (for serving)
Directions
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Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray. -
Prepare the Filling:
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the chopped shrimp and cook until they turn pink, approximately 2-3 minutes. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly. -
Mix the Stuffing:
In a mixing bowl, combine the cooked shrimp and spinach mixture with softened cream cheese, shredded mozzarella, grated Parmesan, Old Bay seasoning, Cajun seasoning, lemon juice, salt, and black pepper. Mix until well combined. -
Prepare the Catfish Fillets:
Lay the catfish fillets flat on a clean surface. If the fillets are thick, you can make a slit to create a pocket for the stuffing. Spoon the stuffing mixture onto one side of each fillet and fold the other side over to enclose the filling. Secure with toothpicks if necessary. -
Top and Bake:
Place the stuffed catfish fillets in the prepared baking dish. Brush the tops with melted butter. If desired, sprinkle breadcrumbs over the top for added crunch. Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. -
Garnish and Serve:
Remove the toothpicks before serving. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Servings and Timing
This recipe yields 4 servings. Preparation time is approximately 20 minutes, and cooking time is about 25 minutes, totaling around 45 minutes from start to finish.
Variations
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Seafood Swap: I sometimes substitute the shrimp with crab meat or scallops for a different flavor profile.
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Cheese Options: Using different cheeses like cheddar or gouda can add a unique taste to the stuffing.
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Spice Level: Adjusting the amount of Cajun seasoning or adding red pepper flakes can increase the heat for those who prefer a spicier dish.
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Breadcrumb Topping: For a crunchier texture, I mix the breadcrumbs with a bit of melted butter and sprinkle them on top before baking.
Storage and Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the stuffed catfish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Microwaving is also an option, but the oven helps retain the texture better.
FAQs
Can I prepare this dish ahead of time?
Yes, I often prepare the stuffed catfish up to the baking step and refrigerate it. When ready to cook, I bring it to room temperature and bake as directed.
Is it possible to freeze the stuffed catfish?
Absolutely. I wrap the stuffed, uncooked catfish tightly in plastic wrap and aluminum foil, then freeze. When ready to use, I thaw it in the refrigerator overnight before baking.
What sides pair well with this dish?
I like to serve the stuffed catfish with sides like garlic mashed potatoes, steamed vegetables, or a fresh green salad to complement the rich flavors.
Can I use frozen spinach instead of fresh?
Yes, I use frozen spinach when fresh isn’t available. I make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the stuffing.
How do I ensure the catfish doesn’t dry out?
To keep the catfish moist, I avoid overbaking and ensure it’s covered with the stuffing and, if using, the breadcrumb topping. Brushing with melted butter also helps retain moisture.
Conclusion
This Stuffed Catfish with Cheese, Spinach, and Shrimp is a delightful dish that brings together the delicate flavors of seafood with a rich, creamy stuffing. It’s a versatile recipe that’s perfect for both weeknight dinners and special occasions. With its combination of textures and flavors, it’s sure to become a favorite in your culinary repertoire.
Print
Stuffed Catfish with Cheese, Spinach, and Shrimp
- Total Time: 45 minutes
- Yield: 45 minutes
Description
A savory blend of shrimp, spinach, and cheeses tucked inside catfish fillets, seasoned with Old Bay and Cajun spices—perfect for seafood lovers.
Ingredients
For the Filling:
1 tablespoon olive oil
2 cloves garlic, minced
1/2 pound shrimp, peeled, deveined, and chopped
2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
4 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Cajun seasoning (or paprika)
1 tablespoon lemon juice
Salt and black pepper, to taste
For the Fish:
4 catfish fillets
1 tablespoon melted butter, for brushing
1/4 cup breadcrumbs (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil or cooking spray.
Prepare Filling:
In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute. Add chopped shrimp and cook for 2–3 minutes, until pink. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
Mix Stuffing:
In a bowl, combine shrimp-spinach mixture with cream cheese, mozzarella, Parmesan, Old Bay, Cajun seasoning, lemon juice, salt, and pepper. Mix until creamy and fully incorporated.
Stuff the Catfish:
Lay fillets flat. For thicker fillets, create a slit to make a pocket. Spoon the stuffing onto one side of each fillet and fold over (or stuff pocket). Secure with toothpicks if needed.
Bake:
Place stuffed fillets in the prepared baking dish. Brush with melted butter. Sprinkle with breadcrumbs if using. Bake uncovered for 20–25 minutes, or until fish is flaky and cooked through.
Serve:
Remove toothpicks. Garnish with chopped parsley and serve with lemon wedges.
Notes
Fillet Thickness: If your catfish fillets are too thin to stuff, you can layer two fillets with the stuffing in between instead of folding one over.
Frozen Spinach Tip: If using frozen spinach, make sure it’s thoroughly thawed and squeezed dry to avoid a watery filling.
Shrimp Substitute: Crab meat, scallops, or even imitation crab can be used in place of shrimp for different flavor variations.
Make-Ahead Option: You can prep the stuffed catfish up to the baking step and refrigerate for up to 24 hours before baking. Let it come to room temperature before placing in the oven.
Don’t Overbake: Keep an eye on the fish near the end of the baking time. Overcooking can dry out the catfish.
Extra Flavor Boost: Mix a little lemon zest or chopped fresh herbs (like dill or parsley) into the filling for a fresh, aromatic touch.
Crunchy Topping Tip: For extra crispiness, mix the breadcrumbs with a bit of melted butter and Parmesan before sprinkling on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Southern, American
