I cannot tell you how fond I am of the memory of catfish. Not only was it served regularly in my own home, it was also featured in dinners that would be sold at my church with spaghetti as fundraisers. Usually fried and prepared with loved by the older ladies of the church, the fish was always delicious but none too healthy.
Now, I cook a healthier baked version that is flavorful. At times, when I prepare this for others miss the crunch, I add a breading, but as a diabetic, I usually opt not to for myself. Either way, it’s some good soulful eating! Enjoy!
*Adapted from this recipe
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 4 catfish fillets (6 ounces each)
- 2 tablespoons lemon juice
- 1 tablespoon reduced-fat butter, melted
- 1 garlic clove, minced
- Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets.
- Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.