Description
This delicious stuffed catfish recipe features tender fillets filled with a savory mixture of shrimp, spinach, and three types of cheese. Baked to perfection and topped with a tangy lemon butter sauce, this dish offers a delightful balance of flavors and textures, perfect for an elegant dinner or special occasion.
Ingredients
Scale
Fish and Stuffing
- 4 catfish fillets (about 6 oz each)
- 1/2 lb shrimp, peeled and deveined, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for a little crunch)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Lemon Butter Sauce
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Cook Shrimp and Spinach: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes until they turn pink. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Prepare Stuffing Mixture: In a mixing bowl, combine the cooked shrimp and spinach with cream cheese, shredded mozzarella, grated Parmesan, breadcrumbs if using, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
- Stuff the Catfish: Lay the catfish fillets flat on a clean surface. Spoon the stuffing mixture onto the center of each fillet, then gently roll the fillets, securing with toothpicks if needed to keep the stuffing inside.
- Bake Catfish: Place the stuffed catfish fillets in the prepared baking dish. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make Lemon Butter Sauce: While the catfish bakes, melt the unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper, whisking until smooth.
- Serve: Remove the catfish from the oven and drizzle generously with the lemon butter sauce.
- Garnish and Enjoy: Garnish with fresh chopped parsley and serve the stuffed catfish immediately while hot.
Notes
- You can omit breadcrumbs for a gluten-free version, or use gluten-free breadcrumbs.
- Ensure shrimp is cooked just until pink to keep it tender and avoid overcooking.
- To keep the stuffed fillets intact during baking, toothpicks can help secure the rolls.
- Serve with steamed vegetables or a light salad to balance this rich dish.
- Leftover lemon butter sauce can be refrigerated and used with other seafood dishes within 2 days.
