Description
This delicious Stuffed Catfish recipe features fresh boneless catfish fillets generously filled with a savory mixture of sautéed spinach, tender shrimp, and creamy cheeses. Baked to perfection and garnished with fresh herbs, this dish offers a flavorful and elegant seafood meal that is easy to prepare in under 40 minutes, making it perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Catfish and Seasoning
- 4 fresh boneless catfish fillets
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil (for sautéing and drizzling)
Stuffing
- 1 cup small peeled shrimp, chopped
- 2 cups fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp lemon juice
Garnish
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant. Add chopped fresh spinach and cook until wilted. Stir in chopped shrimp and cook just until pink and tender. Remove from heat and mix in softened cream cheese, grated Parmesan cheese, lemon juice, salt, and pepper until smooth and well combined. Set aside to cool slightly.
- Prep the Catfish Fillets: Pat dry the catfish fillets using paper towels. Lightly season both sides with salt and black pepper. Carefully make a horizontal slit along each fillet to create a pocket without cutting all the way through.
- Stuff the Catfish: Generously fill each catfish pocket with the shrimp, spinach, and cheese mixture. Use toothpicks to secure the edges if needed to keep the filling intact during cooking.
- Cook the Stuffed Catfish: Preheat the oven to 375°F (190°C). Place the stuffed fillets in a greased baking dish or on a baking sheet lined with parchment paper. Drizzle a bit of olive oil over the top. Bake for 20-25 minutes until the fish is opaque and flakes easily with a fork.
- Finish and Serve: Remove toothpicks carefully from the fillets. Drizzle with additional lemon juice and sprinkle with fresh parsley or dill for brightness. Serve immediately with your choice of side dishes.
Notes
- Make sure not to cut through the catfish fillets completely when creating pockets to keep the filling inside during baking.
- Use fresh spinach and shrimp for the best flavor and texture.
- For a crispier top, broil the stuffed catfish for the last 2-3 minutes of baking, watching carefully to avoid burning.
- To make prep easier, soften the cream cheese beforehand by leaving it at room temperature.
- Leftovers can be refrigerated for up to 2 days and reheated gently to maintain texture.
