Citrus & Herb Oven-Baked Catfish
Delicate catfish fillets are gently baked with fresh citrus, olive oil, garlic, and fragrant herbs. The result is moist, flaky fish with a clean, lemony flavor and a light herb crust—perfect for a healthy weeknight dinner or a relaxed weekend meal.
Prep time: 10–15 minutes
Cooking time: 18–22 minutes
Total time: ~35 minutes
Serves: 4
Ingredients
Fish
4 catfish fillets (about 150 g each)
2½ tbsp olive oil
Salt, to taste
Black pepper, to taste
Citrus & Herb Marinade
Zest of 1 lemon
Juice of 1 lemon
Juice of ½ orange (or extra lemon)
2 cloves garlic, finely minced
1 tsp dried oregano or thyme
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill or basil, chopped
For Baking
Lemon slices
Fresh herbs, for garnish
Instructions
1. Preheat & Prepare
Preheat oven to 190°C (375°F).
Lightly grease a baking dish or line with parchment paper.
2. Season the Fish
Pat catfish fillets dry with paper towels.
Place in the baking dish and season lightly with salt and black pepper.
3. Make the Marinade
In a small bowl, whisk together olive oil, lemon zest, lemon juice, orange juice, garlic, oregano, parsley, and dill/basil.
4. Assemble
Spoon the citrus-herb mixture evenly over the fish.
Gently rub to coat both sides.
Top with lemon slices.
5. Bake
Bake uncovered for 18–22 minutes, until fish flakes easily with a fork.
Optional: Broil for 1–2 minutes for a lightly golden top.
6. Finish & Serve
Rest for 2 minutes.
Garnish with fresh herbs and an extra squeeze of lemon.
Tips for Best Results
Catfish cooks quickly—avoid overbaking to keep it moist.
If fillets are thick, add 2–3 extra minutes.
Use fresh citrus juice, not bottled, for best flavor.
For extra richness, drizzle a little olive oil just before serving.
Serving Suggestions
With lemon rice or herbed couscous
Alongside roasted vegetables or sauteed spinach
With a fresh cucumber–tomato salad
Great with garlic yogurt or tzatziki on the side
Frequently Asked Questions
Does catfish taste muddy?
Fresh catfish does not—lemon and herbs keep it very clean-tasting.
Can I use frozen catfish?
Yes—thaw fully and pat dry before baking.
Can I make this ahead?
Marinate up to 30 minutes ahead; bake fresh for best texture.
Can I use another fish?
Yes—cod, tilapia, haddock, or sea bass work beautifully.
Nutritional Information
Calories: 310 kcal
Protein: 32 g
Fat: 18 g
Saturated fat: 3 g
Carbohydrates: 4 g
Fiber: 1 g