10 Easy Oven-Baked Catfish Recipes for Weeknight Dinners

Weeknight dinner dilemmas melt away when you’ve got these oven-baked catfish recipes in your culinary arsenal.

You’ll appreciate how these ten dishes transform simple fillets into flavorful masterpieces without the fuss of complicated techniques or lengthy prep times.

Each recipe balances nutrition with taste, featuring everything from crispy herb crusts to sweet glazes and spicy coatings.

The best part? Your fish will be perfectly cooked in just 15-20 minutes, leaving you more time to enjoy your evening while still serving a dinner that impresses.

Crispy Herb-Crusted Catfish With Lemon Aioli

This oven-baked catfish recipe delivers a perfectly crispy exterior while maintaining the fish’s tender, flaky texture inside. The herb crust adds wonderful flavor while the homemade lemon aioli provides a bright, creamy complement that elevates this simple dish to something special.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 3 tablespoons olive oil
• Salt and black pepper to taste
• Lemon wedges for serving

For the lemon aioli:

• ½ cup mayonnaise
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

Step 2: In a shallow dish, combine the panko breadcrumbs, parsley, dill, oregano, garlic powder, paprika, cayenne pepper (if using), ½ teaspoon salt, and ¼ teaspoon black pepper.

Step 3: Set up your breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with the herb-panko mixture.

Step 4: Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides.

Step 5: Dredge each fillet in the flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the herb-panko mixture, pressing gently to adhere.

Step 6: Place the breaded fillets on the prepared baking sheet and drizzle each with about 2 teaspoons of olive oil.

Step 7: Bake for 15-18 minutes until the crust is golden brown and the fish flakes easily with a fork.

Step 8: While the fish bakes, prepare the lemon aioli by combining mayonnaise, minced garlic, lemon juice, lemon zest, parsley, salt, and pepper in a small bowl. Refrigerate until ready to serve.

Step 9: Serve the baked catfish hot with a dollop of lemon aioli and fresh lemon wedges on the side.

Nutrition:

• Calories: 420 per serving
• Protein: 32g
• Fat: 24g
• Carbohydrates: 18g
• Fiber: 1g
• Sodium: 520mg
• Cholesterol: 165mg

Spicy Cajun Baked Catfish With Cornmeal Coating

This oven-baked catfish delivers all the bold flavors of traditional Cajun cooking without the excess oil from frying. The cornmeal coating creates a satisfying crunch while the spice blend adds a signature Louisiana kick that makes this dish perfect for a weeknight dinner or special occasion.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 1 cup yellow cornmeal
• 2 tablespoons Cajun seasoning (salt-free)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 large eggs, beaten
• 2 tablespoons olive oil
• Lemon wedges for serving
• Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and lightly brush with olive oil.

Step 2: Pat the catfish fillets dry with paper towels to remove excess moisture.

Step 3: In a shallow dish, combine the cornmeal, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well.

Step 4: Place the beaten eggs in a separate shallow dish.

Step 5: Dip each catfish fillet into the beaten eggs, allowing excess to drip off, then coat thoroughly in the cornmeal mixture, pressing gently to guarantee even coverage.

Step 6: Place the coated fillets on the prepared baking sheet. Drizzle or brush each fillet with olive oil to help achieve a crispy texture.

Step 7: Bake in the preheated oven for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork. The coating should be golden brown and crispy.

Step 8: Remove from oven and let rest for 2-3 minutes before serving.

Step 9: Garnish with fresh parsley and serve with lemon wedges for squeezing over the fish.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 14g
• Carbohydrates: 22g
• Fiber: 2g
• Sodium: 410mg
• Cholesterol: 165mg

Honey-Glazed Catfish With Roasted Vegetables

This oven-baked catfish recipe combines the natural sweetness of honey with perfectly seasoned catfish fillets, creating a delightful golden glaze that pairs wonderfully with colorful roasted vegetables. The dish is light yet satisfying, making it perfect for a wholesome weeknight dinner that’s both nutritious and easy to prepare.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons honey
• 2 tablespoons olive oil, divided
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2: In a small bowl, mix together the honey, 1 tablespoon olive oil, lemon juice, minced garlic, paprika, cumin, coriander, and cayenne pepper (if using). This will be your honey glaze.

Step 3: Place the catfish fillets in a shallow dish and pour half of the honey glaze over them. Turn the fillets to coat evenly and let marinate for 15 minutes.

Step 4: Meanwhile, in a large bowl, toss the sliced bell peppers, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon of olive oil. Season with salt and black pepper.

Step 5: Spread the vegetables on one side of the prepared baking sheet and place in the oven to roast for 10 minutes.

Step 6: Remove the baking sheet from the oven and place the marinated catfish fillets on the other side. Drizzle the remaining honey glaze over the fish.

Step 7: Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the fish flakes easily with a fork and the vegetables are tender.

Step 8: If desired, switch the oven to broil for the last 2 minutes to caramelize the honey glaze.

Step 9: Remove from the oven, garnish with fresh cilantro or parsley, and serve immediately.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 12g
• Fiber: 4g
• Sugar: 18g
• Sodium: 240mg

Mediterranean Baked Catfish With Olives and Tomatoes

This Mediterranean-inspired catfish dish brings together the bright flavors of tomatoes, olives, and herbs for a light yet satisfying meal. The catfish fillets bake to perfect tenderness while absorbing the aromatic flavors of garlic, lemon, and oregano, creating a delicious dinner option that’s both healthy and flavorful.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 pint cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, torn
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 375°F (190°C) and lightly oil a baking dish large enough to hold all the catfish fillets.

Step 2: Pat the catfish fillets dry with paper towels and season both sides with salt and pepper. Place them in the prepared baking dish.

Step 3: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and sliced onion, sautéing until softened, about 3-4 minutes.

Step 4: Add the cherry tomatoes, olives, lemon juice, oregano, paprika, and cumin to the skillet. Stir gently and cook for another 2-3 minutes until tomatoes begin to soften.

Step 5: Pour the tomato and olive mixture over the catfish fillets, ensuring they’re evenly covered.

Step 6: Drizzle the remaining tablespoon of olive oil over everything and bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

Step 7: Remove from the oven and sprinkle with fresh parsley and basil. Let rest for 5 minutes before serving.

Step 8: Serve the catfish with the tomato-olive sauce spooned over the top and fresh lemon wedges on the side.

Nutrition:

• Calories: 310 per serving
• Protein: 28g
• Carbohydrates: 9g
• Fat: 18g (mostly healthy fats)
• Fiber: 3g
• Sodium: 480mg
• Vitamin C: 35% DV
• Vitamin A: 20% DV
• Calcium: 8% DV
• Iron: 10% DV

Coconut-Crusted Catfish With Mango Salsa

This tropical twist on classic catfish delivers a perfect balance of flavors and textures. The crispy coconut crust provides a sweet counterpoint to the mild catfish, while the vibrant mango salsa adds freshness and zing. Baking instead of frying makes this a healthier option without sacrificing any of the delicious crunch.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup shredded unsweetened coconut
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• Cooking spray

For the mango salsa:

• 2 ripe mangoes, diced
• ½ red bell pepper, finely diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 3 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• Salt to taste

Instructions:

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with cooking spray.

Step 2: Pat the catfish fillets dry with paper towels and season both sides with salt and pepper.

Step 3: Set up a breading station with three shallow dishes. In the first dish, place the flour mixed with garlic powder and paprika. In the second dish, beat the eggs. In the third dish, combine the coconut, panko breadcrumbs, and cayenne pepper if using.

Step 4: Dredge each fillet in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

Step 5: Place the breaded fillets on the prepared baking sheet and spray the tops lightly with cooking spray to help with browning.

Step 6: Bake for 15-18 minutes until the crust is golden brown and the fish flakes easily with a fork.

Step 7: While the fish is baking, prepare the mango salsa by combining all salsa ingredients in a bowl. Let it sit for flavors to meld.

Step 8: Remove catfish from the oven and let rest for 2-3 minutes before serving with the mango salsa spooned over the top or on the side.

Nutrition:

• Calories: 425 per serving
• Protein: 32g
• Carbohydrates: 38g
• Fat: 16g
• Fiber: 5g
• Sugar: 14g
• Sodium: 320mg

Garlic Parmesan Catfish With Herb Butter

This oven-baked catfish recipe combines the earthy flavor of catfish with a crispy garlic-parmesan crust and a fragrant herb butter sauce. The fish bakes to perfection in just minutes, creating a flaky interior while maintaining a golden, flavorful exterior that’s sure to impress your family or dinner guests.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons breadcrumbs
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2: Pat the catfish fillets dry with paper towels and place them on the prepared baking sheet.

Step 3: In a small bowl, combine the Parmesan cheese, half of the minced garlic, olive oil, paprika, half of the oregano, half of the thyme, salt, pepper, and breadcrumbs.

Step 4: Spread the Parmesan mixture evenly over the top of each catfish fillet, pressing gently to adhere.

Step 5: Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the topping is golden brown.

Step 6: While the fish is baking, prepare the herb butter. In a small saucepan, melt the butter over medium-low heat.

Add the remaining garlic, oregano, and thyme, along with the chopped parsley. Cook for 1-2 minutes until fragrant.

Step 7: Remove from heat and stir in the lemon juice.

Step 8: When the catfish is done, remove from the oven and drizzle each fillet with the herb butter sauce.

Step 9: Serve immediately with lemon wedges on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 22g
• Carbohydrates: 4g
• Fiber: 0.5g
• Sodium: 520mg
• Calcium: 15% DV
• Iron: 6% DV

Tandoori-Spiced Catfish With Cucumber Raita

This aromatic oven-baked catfish brings the vibrant flavors of Indian tandoori cooking to your dinner table without requiring a traditional clay oven. The fish fillets are marinated in a spiced yogurt blend that creates a tender, flavorful result, while the cooling cucumber raita provides the perfect balance to the warm spices.

Ingredients:

• 4 catfish fillets (about 6 oz each)
• 1 cup plain yogurt, divided
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon salt, divided
• 1 large cucumber, peeled and finely diced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• Lemon wedges for serving

Instructions:

Step 1: In a bowl, combine 1/2 cup yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, paprika, cayenne pepper, garam masala, and 1/2 teaspoon salt to make the tandoori marinade.

Step 2: Place the catfish fillets in a shallow dish and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably 3-4 hours.

Step 3: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

Step 4: While the oven is heating, prepare the raita by combining the remaining 1/2 cup yogurt, diced cucumber, mint, cilantro, ground cumin, and remaining 1/2 teaspoon salt in a bowl. Mix well and refrigerate until ready to serve.

Step 5: Remove the marinated catfish from the refrigerator. Place the fillets on the prepared baking sheet, shaking off excess marinade.

Step 6: Bake for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 7: Serve the tandoori catfish hot with cucumber raita on the side and lemon wedges for squeezing over the fish.

Nutrition:

• Calories: 250 per serving
• Protein: 32g
• Fat: 10g
• Carbohydrates: 8g
• Fiber: 1g
• Sodium: 680mg
• Calcium: 150mg

Lemon-Pepper Catfish With Zucchini Noodles

This light and flavorful oven-baked catfish dish pairs tender fish fillets seasoned with zesty lemon-pepper with spiralized zucchini noodles for a healthy, low-carb meal.

The bright citrus flavors complement the mild catfish perfectly while the zucchini noodles create a satisfying base that soaks up all the delicious juices.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 4 medium zucchini, spiralized
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a small bowl, mix 1 tablespoon olive oil, lemon juice, lemon zest, black pepper, garlic powder, oregano, and salt.

Step 3: Place the catfish fillets on the prepared baking sheet and brush them generously with the lemon-pepper mixture.

Step 4: Bake the catfish in the preheated oven for 15-18 minutes or until the fish flakes easily with a fork.

Step 5: While the fish is baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Step 6: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 7: Add the spiralized zucchini noodles to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened but still firm.

Step 8: Season the zucchini noodles with salt and pepper to taste.

Step 9: Divide the zucchini noodles among four plates, top each with a baked catfish fillet, and garnish with fresh parsley and lemon wedges.

Nutrition:

• Calories: 290
• Protein: 28g
• Fat: 17g
• Carbohydrates: 8g
• Fiber: 3g
• Sodium: 380mg
• Cholesterol: 85mg

Blackened Catfish With Sweet Potato Hash

This flavorful blackened catfish pairs perfectly with a colorful sweet potato hash for a satisfying and nutritious meal. The spicy seasoning creates a delicious crust on the fish while the sweet potato hash offers a sweet and savory complement that balances the dish beautifully.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 2 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

Step 2: Pat the catfish fillets dry with paper towels. Coat both sides of each fillet generously with blackening seasoning.

Step 3: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the catfish fillets in the skillet and sear for 2 minutes on each side until a crust forms.

Step 4: Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the fish flakes easily with a fork.

Step 5: While the fish is baking, prepare the sweet potato hash. Heat the remaining tablespoon of olive oil in another large skillet over medium heat.

Step 6: Add the diced sweet potatoes to the skillet and cook for about 5 minutes, stirring occasionally.

Step 7: Add the diced bell peppers, onion, and garlic to the skillet. Season with smoked paprika, thyme, cayenne pepper, salt, and pepper. Cook for another 7-8 minutes until the vegetables are tender.

Step 8: Remove the hash from heat and stir in the fresh parsley.

Step 9: Serve the blackened catfish over a bed of sweet potato hash with lemon wedges on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 25g
• Fat: 12g
• Fiber: 4g
• Sodium: 420mg
• Vitamin A: 230% DV
• Vitamin C: 85% DV

Maple-Mustard Glazed Catfish With Pecan Crust

This oven-baked catfish combines the natural sweetness of maple syrup with the subtle heat of mustard, all complemented by a crunchy pecan crust. The result is a flavorful, protein-rich dish that’s both elegant and easy to prepare. Perfect for a weeknight dinner yet impressive enough for guests.

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 cup pecans, finely chopped
• 1/2 cup panko breadcrumbs
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh lemon wedges for serving
• Fresh parsley, chopped for garnish

Instructions:

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a baking dish.

Step 2: Pat the catfish fillets dry with paper towels and place them on the prepared baking sheet.

Step 3: In a small bowl, whisk together the maple syrup, Dijon mustard, and whole grain mustard until well combined.

Step 4: In another bowl, mix the chopped pecans, panko breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.

Step 5: Brush each catfish fillet generously with the maple-mustard mixture on both sides.

Step 6: Press the pecan mixture firmly onto both sides of each fillet, ensuring an even coating.

Step 7: Drizzle the olive oil over the crusted fillets.

Step 8: Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

Step 9: Remove from the oven and let rest for 2-3 minutes.

Step 10: Serve hot, garnished with chopped parsley and lemon wedges for squeezing over the fish.

Nutrition:

• Calories: 425 per serving
• Protein: 32g
• Carbohydrates: 18g
• Fat: 25g
• Fiber: 3g
• Sugar: 9g
• Sodium: 450mg

Final Thoughts

You’ve just discovered that creating gourmet-quality catfish doesn’t require culinary school after all.

While your friends are slaving over complicated recipes, you’re enjoying a delicious dinner with minimal effort.

Isn’t it ironic that these simple oven-baked methods deliver more flavor than many restaurant offerings?

Next time someone compliments your cooking prowess, you needn’t mention how effortlessly these dishes come together.

Your weeknight secret is safe.