Lemon-Herb Baked Catfish

There are an endless number of ways to cook catfish, but it's often breaded with a cornmeal or panko-type coating and then deep-fried or fried in a skillet.  (Not a wonderful choice if you're trying to watch your calories.)  So tonight we decided to lighten things up a bit and go with a lemon and herb coating on the fish.

This is a light, healthy way to serve catfish and let the sweet flavor of the fish come through.  We used a mixture of common herbs and spices that you probably already have in your pantry, but if you are missing one or two of the spices, just go with the ingredients you do have available and the fish will still be delicious. If you can't find catfish in your local market, cod, snapper or halibut would work great as a substitute.

This is a simple, foolproof recipe and will only take about 30 minutes to prepare.  We served the fish with Saffron Rice and steamed veggies.  As a bonus, the lemon and herb sauce from the fish tastes great spooned over the rice.   Enjoy!!

1 1/2 to 2 lbs  Catfish Fillets (about 5 - 6 fillets)
2 tsp  Dried Parsley
1 1/2 tsp  Paprika
1 tsp  Oregano
1 tsp  Thyme
1 tsp  Old Bay Seasoning
1/2 tsp  Dried Basil
1/2 tsp  Lemon Pepper
1/4 tsp  Ground Black Pepper
2 TB  Lemon Juice
2 TB  Butter, melted
1 TB  Minced Garlic
1 tsp  Lemon Zest

Preheat oven to 375 degrees.

Combine the parsley, paprika, oregano, thyme, Old Bay, basil, lemon pepper and pepper in a small bowl.  Sprinkle the herbs mixture onto both sides of the catfish and place the fish in a buttered baking dish, so that the sides do not touch.

Combine the lemon juice, butter, garlic and lemon zest in a small bowl and drizzle the mixture over the catfish.  Bake for about 15 minutes or until the fish flakes easily with a fork.  Serve with a spoonful of sauce over the fish and a few lemon wedges on the side.