Baked Lemon Catfish
Baked Lemon Catfish offers a delicate and flavorful seafood dish featuring tender fillets infused with lemon juice and complemented by sautéed celery, carrots, and green onions. Perfect for a light, healthy meal, it suits seafood lovers and those seeking a quick, wholesome dinner option.
Ingredients
Instructions
- Place the catfish fillets on foil-lined baking sheet.
- In a skillet, melt the oleo and sauté the diced celery, carrots, and chopped green onions.
- Spread the sautéed vegetables evenly over the fish fillets.
- Sprinkle the fish and vegetables with lemon juice, salt, and pepper.
- Seal the foil well to create a packet.
- Bake on a cookie sheet at 350°F (175°C) for 20 to 25 minutes, depending on the thickness of the fish.
Tips & Substitutions
For added flavor, consider marinating the catfish fillets in lemon juice and herbs for 30 minutes before cooking. If you don't have oleo, you can substitute it with unsalted butter or olive oil. Feel free to mix in other vegetables like bell peppers or zucchini based on your preferences. To enhance the dish, sprinkle some paprika for a hint of smokiness.
Serving Suggestions
Serve the baked lemon catfish with a side of steamed rice or quinoa for a complete meal. A fresh green salad with a light vinaigrette pairs beautifully with this dish. For a flavorful twist, consider serving it alongside the popular Tuna And Noodles for a delightful seafood feast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the catfish and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Lemon Catfish contains roughly 84 calories, with 2g protein, 20g carbohydrates, and 0g fat. It is an excellent source of vitamin A (78% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets. Just make sure to thaw them completely in the refrigerator before cooking. This will ensure even cooking and better texture. Adjust the baking time slightly if the fillets are thicker than fresh ones.
What can I substitute for lemon juice if I don’t have any?
If you don't have lemon juice, you can use lime juice or white wine vinegar as a substitute. Both options will provide a similar acidity and brightness to the dish. Adjust the quantity to taste, as vinegar can be stronger than lemon juice.
How do I know when the catfish is done cooking?
The catfish is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). If you don’t have a thermometer, check the thickest part of the fillet; it should be opaque and no longer translucent.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).