Lemony Catfish In Foil
Lemony catfish baked in foil with fresh vegetables and herbs offers a light, flavorful meal perfect for quick weeknight dinners or healthy weekends with family.
Ingredients
Instructions
- Place the catfish fillets on a piece of foil about 4 inches longer than the fish.
- Melt the margarine and add lemon juice, pepper, diced carrots, diced celery, chopped green onion, and parsley.
- Pour the mixture over the fish, dividing it evenly.
- Top the fish with thinly sliced lemon slices.
- Bring the edges of the foil together and fold over several times.
- Twist the ends to form a tail and tuck the other end under to form a point.
- Place the foil packet on a cookie sheet and bake at 350°F for 30 minutes or until the fish flakes easily.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to add a bit more spice, a pinch of cayenne pepper can elevate the dish. Feel free to swap out the vegetables; zucchini or bell peppers can work well. This recipe can also be adapted for other fish, making it a versatile option in your seafood recipes.
Serving Suggestions
Serve the Lemony Catfish with a side of steamed rice or quinoa for a complete meal. A fresh salad or roasted vegetables would also make a great accompaniment. For a delightful contrast, consider pairing it with English Muffins With Crab Or Shrimp, which offers a complementary flavor profile.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the foil packet in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This helps maintain the fish's moisture and prevents it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Catfish In Foil contains roughly 239 calories, with 11g protein, 25g carbohydrates, and 14g fat. It is an excellent source of iron (97% of the Daily Value), vitamin C (63% of the Daily Value), and potassium (49% of the Daily Value). It also contributes 13g of dietary fiber toward your daily target.
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, but it's best to thaw them completely before cooking to ensure even cooking. Simply place the frozen fillets in the refrigerator overnight or submerge them in cold water for quicker thawing.
What can I substitute for lemon juice in this recipe?
If you don't have lemon juice, white wine vinegar or a mixture of lime juice and a bit of sugar can serve as a suitable substitute. However, using lemon juice adds a unique tangy flavor that complements the catfish well.
How do I know when the catfish is done cooking?
The catfish is done when it flakes easily with a fork and has an opaque appearance. Cooking times may vary slightly based on the thickness of the fillets, so check for doneness around the 25-minute mark.
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).