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Get ready to cook up a simple, flavorful dish in your kitchen! This single serving Baked Catfish recipe is inspired by the classic seafood traditions of Louisiana, where I grew up. It’s easy to make and filled with the kind of fresh, comforting flavors that remind me of home. This dish is like bringing a taste of the Southern coast right to your table.
Explore our collection of single serving and small batch seafood recipes, perfect for a variety of tastes. Enjoy the flavorful Baked Cod with Chermoula, the comforting Baked Stuffed Fish, the zesty Fish Tacos, the spicy Shrimp Creole, the classic Crab Cakes, and the elegant Seared Scallops. Each recipe offers a unique and delightful seafood meal, tailored for smaller servings.
Why You’ll Love This Baked Catfish Recipe
- Healthy Choice: Packed with protein and cooked with a medley of fresh vegetables, this dish offers a balanced meal.
- All-in-One Meal: With vegetables roasted alongside the fish, it simplifies mealtime without skimping on taste.
- Robust Seasoning: A blend of dried thyme, salt, and pepper marries the flavors of the earth and sea.
- Touch of Elegance: A splash of white wine adds a sophisticated note, elevating the dish from simple to sublime.
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Ingredients
- Fennel: This versatile ingredient belongs to the carrot family and offers a mild anise flavor that complements seafood wonderfully. Used primarily for its crunchy bulb in this catfish dish, it adds a pleasant texture contrast when baked. It’s also excellent in salads for a fresh bite or can be cooked for a softer texture. 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 delightful Sicilian Orange Salad.
- Extra Virgin Olive Oil: The cornerstone of flavor, extra virgin olive oil is selected for its quality and rich taste in this catfish recipe, enhancing the dish’s overall flavor profile. It retains the essence of its fruit, the olive, along with nutritional benefits. While this oil is recommended for its robust flavor, a lighter olive oil can be substituted if desired.
- Vegetables: A colorful medley of red bell pepper, onion, tomatoes, and garlic brings not just vibrant colors to the plate but also a spectrum of nutrients and flavors, creating a balanced and nutritious accompaniment to the catfish.
- Seasonings: Simple yet effective, dried thyme, salt, and pepper are the classic trio that provides depth and warmth to the catfish, ensuring every bite is seasoned to perfection.
- White Wine: Adding a touch of acidity and complexity, white wine can be swapped with broth for a non-alcoholic option without compromising the dish’s savory notes.
- Catfish Fillet: While catfish is the star here, its flexibility allows for alternatives like cod, halibut, flounder, or trout, making this recipe adaptable to what’s fresh and available.
If you have any ingredients leftover from this catfish recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
This baked catfish is a versatile base for flavor experimentation. Here are some variations to spice up the recipe:
- Creole Style: Add a Creole seasoning before baking for some Louisiana heat.
- Mediterranean Twist: Include olives, capers, and a sprinkle of feta for Mediterranean flair.
- Herb Lover’s Dream: Mix in a variety of fresh herbs like parsley, dill, or chives before baking.
- Cheesy Delight: Top with a sprinkle of parmesan in the last few minutes of baking for a cheesy crust.
- Zesty Lemon: Garnish with lemon zest and a squeeze of juice for a fresh, citrusy pop.
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Serving Suggestions
Pairing the right side with a dish can transform a simple meal into a delightful feast. With this single serving baked catfish, the robust flavors of fennel, bell pepper, and aromatic thyme create the perfect canvas for a variety of sides. Here are a few suggestions that complement the dish beautifully:
- Rice Pilaf: A light and fluffy rice pilaf is a fantastic choice. It’s a simple side that absorbs the juices of the catfish, melding with its flavors for a harmonious bite.
- Mini Irish Soda Bread: A small loaf of Irish soda bread can be a hearty accompaniment. Its dense texture and slight sweetness are a great contrast to the savory catfish.
- Black Eyed Peas: For a Southern flair, a serving of creamy black-eyed peas would provide both a delightful texture and a boost of protein.
- Cornbread: A slice of moist cornbread on the side is another nod to Southern cuisine. It can be a delightful contrast to the flaky fish, especially when used to sop up any flavorful juices on the plate.
Frequently Asked Questions
Absolutely! Substitute with an equal amount of broth and a dash of lemon juice for a similar depth of flavor.
Absolutely, you can easily switch out catfish for other types of fish. Varieties such as cod, halibut, flounder, and trout also work beautifully in this dish, giving you the flexibility to use what you have on hand or prefer.
The fish should flake easily with a fork and appear opaque throughout when done.
Certainly! Feel free to include your favorite veggies, such as zucchini for added nutrition and variety.
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:
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If you’ve tried this baked catfish recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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
Rice: Optional For Serving
- ½ cup rice
- 1 cup hot water
- 1 tablespoon butter
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse the fennel bulb and pat it dry. Slice the bulb in half lengthwise, remove and discard the core, and then thinly slice the fennel.
- In a baking dish, combine the fennel slices, red bell pepper slices, onion slices, tomatoes, garlic, thyme, half of the salt, and half of the pepper with 1 tablespoon of olive oil, ensuring the vegetables are evenly coated.
- Roast the vegetables in the preheated oven for 20 minutes.
- After 20 minutes, remove the baking dish, and carefully stir in the wine. Place the catfish fillet on top of the vegetables, season it with the remaining salt and pepper, and drizzle with the remaining 1 tablespoon of olive oil.
- Return the dish to the oven and bake for an additional 20 minutes, or until the catfish is cooked through.
For the Optional Serving Of Rice
- Adjust the oven temperature to 375 degrees F (190 degrees C).
- Combine the rice ingredients in a separate 5×5 inch baking dish. Cover the dish tightly with aluminum foil.
- Bake for 30-35 minutes, or until the rice is fluffy and all the liquid is absorbed.
Notes
- If your fish is frozen, allow enough time for it to thaw, covered, in the refrigerator. For faster thawing, transfer the fish to a resealable plastic bag and submerge in a bowl of cold water. Change the water every 30 minutes until thawed.
- Cook the fish for 20 minutes, or until the fish flakes easily with a fork.
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!