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This baked catfish recipe features tender, flaky fish roasted with fresh vegetables, olive oil, and herbs. Made in one baking dish and ready in minutes, it’s a simple, flavorful seafood dinner sized just right.
Featured Comment
“I made this recipe last night. I used flounder instead of catfish. It was delicious.”
– Kristin
Why You’ll Love This Recipe
- Nutritious and Balanced: Baked catfish provides lean protein and is roasted with fresh vegetables for a well-rounded meal.
- All-in-One Baking Dish: The fish and vegetables cook together in one pan, making this recipe simple and efficient.
- Simple, Reliable Flavor: Dried thyme, salt, and pepper season the catfish and vegetables without overpowering the fish.
- Light and Flavorful Finish: A small amount of white wine adds brightness and depth while keeping the dish light.
This baked catfish is one of those meals that feels light yet satisfying. The fish turns tender and flaky in the oven while the vegetables soften and create a simple, flavorful sauce with olive oil, herbs, and white wine. Catfish is my go-to here for its mild taste, but I’ve also made this recipe with cod or halibut when needed, and the results are just as good. It’s an easy way to enjoy a well-balanced fish dinner without extra steps.
If you enjoy simple seafood dishes like this one, take a look at our collection of single serving and small batch seafood recipes. You’ll find flavorful options like baked cod with chermoula, baked stuffed fish, small batch fish tacos, shrimp creole for one, small batch crab cakes, and single serve seared scallops, all thoughtfully portioned and easy to make.
Ingredients
If you have any ingredients leftover from this oven baked catfish recipe, check out our Leftover Ingredients Recipe Finder.
- Fennel: Crunchy fennel bulb adds mild, aromatic flavor that complements seafood like baked catfish. Use the crisp slices around the fillets for texture and gentle sweetness. Don’t let the rest of the fennel go to waste; chop and freeze the stems for future use in stews or as a garnish, replacing herbs like parsley or use it in a Sicilian orange salad.
- Extra Virgin Olive Oil: High-quality olive oil adds rich flavor and helps seasonings stick to the fish and vegetables. You can use lighter olive oil if preferred.
- Vegetables: A mix of red bell pepper, onion, tomato, and garlic brings bright color and balanced flavor to the dish, pairing perfectly with the flaky baked catfish fillet.
- Seasonings: A simple blend of dried thyme, salt, and black pepper enhances the natural flavor of catfish without overpowering it.
- White Wine or Broth: A splash of white wine adds acidity and depth. If you prefer a non-alcoholic option, use broth for the same savory result.
- Catfish Fillet: Mild-flavored catfish fillets are the base of this recipe. They bake up tender, flaky, and moist. You can substitute with other white fish like cod, halibut, or trout if needed.
Recipe Variations
This baked catfish recipe is easy to adapt with simple ingredient changes.
- Creole Style: Season the catfish with a light coating of Creole seasoning before baking for bold Louisiana flavor.
- Mediterranean Style: Add sliced olives, capers, and a small amount of crumbled feta before baking for a briny, savory finish.
- Fresh Herb Version: Sprinkle chopped parsley, dill, or chives over the fish just before baking for a clean, herb-forward flavor.
- Parmesan Crusted: Sprinkle grated Parmesan over the catfish during the last few minutes of baking for a lightly crisp topping.
- Lemon Garlic: Finish with fresh lemon zest and lemon juice after baking to brighten the flavor of the fish.
How To Make Baked Catfish
See the recipe box below for ingredient amounts and full recipe instructions.
Preheat the oven to 400°F. Thinly slice the fennel and add it to a baking dish with the bell pepper, onion, tomatoes, garlic, thyme, and half of the salt and pepper. Toss everything with olive oil and roast for 20 minutes, until the vegetables begin to soften and release their juices.
Remove the dish from the oven and stir in the wine. Place the catfish fillet on top of the vegetables, season with the remaining salt and pepper, and drizzle with more olive oil. Return the dish to the oven and bake for another 20 minutes, until the catfish is opaque and flakes easily with a fork.
Expert Tips
- Pat the fish dry before baking. Removing excess moisture helps the catfish bake evenly and prevents it from becoming watery.
- Do not overcook the catfish. Catfish cooks quickly and can dry out if left in the oven too long. Remove it as soon as it turns opaque and flakes easily with a fork.
- Use a snug baking dish. A smaller dish helps the vegetables and fish cook evenly and keeps the juices from spreading too thin.
- Let the vegetables roast first. Roasting the vegetables before adding the fish allows them to soften and develop flavor, creating a light sauce for the catfish as it bakes.
Serving Suggestions
This baked catfish pairs well with simple sides that balance the flavors of the fish and vegetables.
Frequently Asked Questions
Baked catfish is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Yes. Cod, halibut, trout, or flounder work well in this recipe and bake in about the same amount of time.
Yes. You can replace the white wine with chicken broth or vegetable broth without changing the cooking method.
Yes, but thaw the fillets completely and pat them dry before baking to avoid excess moisture.
You can prep and roast the vegetables ahead, then add the fish and bake just before serving for the best texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Meatless Recipes For One
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Baked Catfish For One
Equipment
- 9.5-inch oval baking dish (or use a dish large enough to fit the fish and vegetables)
Ingredients
- 1 fennel bulb
- 2 tablespoons olive oil
- ½ small red bell pepper -cut into thin strips
- ½ small onion -thinly sliced
- 2 plum tomatoes -sliced half lengthwise
- 2 cloves garlic -minced
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper -divided
- 3 tablespoons white wine
- 1 (6-ounce) catfish fillet
Instructions
- Heat the oven to 400°F (200°C).
- Rinse and dry the fennel. Cut it in half lengthwise, remove the core, and thinly slice the bulb.
- Add the fennel, bell pepper, onion, tomatoes, garlic, thyme, half of the salt, and half of the pepper to a baking dish. Drizzle with 1 tablespoon of olive oil and toss to coat.
- Roast the vegetables for 20 minutes.
- Remove the dish from the oven and carefully stir in the wine. Place the catfish fillet on top, season with the remaining salt and pepper, and drizzle with the remaining olive oil.
- Return the dish to the oven and bake for 20 minutes, or until the catfish is opaque and flakes easily with a fork.
Notes
- Pat the fish dry before baking. Removing excess moisture helps the catfish bake evenly and prevents it from becoming watery.
- Do not overcook the catfish. Catfish cooks quickly and can dry out if left in the oven too long. Remove it as soon as it turns opaque and flakes easily with a fork.
- Use a snug baking dish. A smaller dish helps the vegetables and fish cook evenly and keeps the juices from spreading too thin.
- Let the vegetables roast first. Roasting the vegetables before adding the fish allows them to soften and develop flavor, creating a light sauce for the catfish as it bakes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this recipe last night. I used flounder instead of catfish. It was delicious. I doubled the recipe so I would have leftovers for lunch today. Love your site.
Thank you! I’m so happy you enjoyed it.
Can this recipe be used for mackerel too? Is there any types of fish this recipe won’t work for?
While I haven’t tried it with mackerel, I think it should work well since it’s a firm fish. This recipe should work with most firm fish, but more delicate types like tilapia might not hold up as well.
This was awesomely delicious. I had tilapia in the freezer so I used that. Also used your Cajun seasoning recipe, that I keep on hand and use often, instead of the fennel and Thyme. I love the way the vegetables cooked up and absorbs the delicious flavors. No more fried tilapia or catfish for me, this is the way to go.
Thank you so much for the lovely feedback! I’m delighted to hear you enjoyed the baked catfish with the Cajun seasoning. It’s wonderful to know the veggies turned out flavorful too. Happy to hear you’ve found a new favorite way to prepare your fish!
Your recipes are astounding for the exact measurements and the explicit cooking instructions. I’m delighted to have “discovered” you!
On this catfish recipe should the vegetables be covered with foil or a lid? And the instructions given for cooking the rice differ from the instructions for “How To Bake Rice”
P.S. I am especially appreciative for the “What to do with leftovers” feature..
Thank you, Barbara. No, we do not cover the baking dish.
wow this is amazing. I want to try this recipe
These flavors are perfect with catfish. In fact, I’d make this with so many other varieties of fish, too! Totally delicious!!!
I absolutely love the flavors in this!
I cook catfish all the time, but never like this. Love the simplicity of baking it. Definitely going to give it a try!