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
