Baked Catfish For One

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.

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.

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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.

Frequently Asked Questions

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