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This stuffed catfish recipe combines tender fresh catfish fillets with a rich filling of shrimp, spinach, and creamy cheeses. Baking the fish enfolds the flavorful mixture into a perfectly cooked main course that is both light and satisfying. This dish brings Southern-inspired comfort to your dinner table without feeling heavy.
I remember making this for a casual family dinner and everyone was surprised by how surprisingly elegant and flavorful the dish turned out. It quickly became one of my go-to recipes when I want something special but simple.
Ingredients
- Fresh boneless catfish fillets choose firm, white fillets for mild flavor and easy stuffing
- Small peeled shrimp chopped to blend in smoothly with the filling and cook evenly
- Fresh spinach roughly chopped to brighten and add nutrition without overpowering
- Cream cheese softened to create a creamy binder for the filling
- Grated Parmesan cheese adds a savory depth quality Parmigiano Reggiano works beautifully
- Garlic minced fresh garlic boosts aroma and base flavor
- Lemon juice brightens the richness and balances the dish
- Olive oil for sautéing and drizzling adds subtle fruitiness and helps cooking
- Salt and black pepper essential for seasoning and enhancing all elements
- Fresh parsley or dill chopped for a final fresh garnish that lifts the presentation and taste
Step-by-Step Instructions
- Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant but not browned, about 1 to 2 minutes. Add fresh spinach and sauté until wilted, roughly 3 minutes. Toss in chopped shrimp and cook just until pink and tender, about 2 to 3 minutes. Remove the skillet from heat. Stir in softened cream cheese, grated Parmesan, lemon juice, salt, and black pepper until the mixture is smooth and fully combined. Set aside to cool slightly before stuffing.
- Prepare the Catfish Fillets:
- Pat the catfish fillets dry with paper towels for better browning and seasoning adherence. Lightly season both sides with salt and pepper. Carefully make a horizontal slit lengthwise through each fillet to create a pocket, taking care not to cut all the way through.
- Stuff the Fillets:
- Fill each catfish pocket generously with the shrimp and spinach mixture. If needed, secure the edges with toothpicks to keep the filling inside during baking.
- Bake the Stuffed Catfish:
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish or line with parchment paper. Place the stuffed fillets in the dish and drizzle with a bit of olive oil. Bake for 20 to 25 minutes until the fish is opaque and flakes easily with a fork.
- Garnish and Serve:
- Remove toothpicks gently. Drizzle additional lemon juice over the fillets and sprinkle chopped fresh parsley or dill on top for brightness. Serve immediately alongside steamed vegetables or rice for a complete meal.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven at a low temperature to keep the fish moist and creamy. Avoid microwaving as it can dry out the delicate fillets.
Ingredient Substitutions
Replace Parmesan cheese with Pecorino Romano for a sharper, saltier edge or a mild mild white cheddar for a different but tasty twist. Use kale or Swiss chard instead of spinach if you want a heartier green. Canned cooked shrimp can work in a pinch but fresh shrimp adds the best texture.
Serving Suggestions
Pair the stuffed catfish with steamed green beans and roasted new potatoes for a balanced Southern-inspired meal. A crisp side salad with lemon vinaigrette complements the richness of the filling nicely. A light white wine such as Sauvignon Blanc or unoaked Chardonnay also pairs well with this dish.
Cultural Context
Catfish has a strong tradition in Southern US cooking, often fried or blackened. This stuffed version elevates the fish into something refined yet rooted in satisfying, bold flavors. Incorporating shrimp and greens reflects the coastal influences and the fresh seafood rich in that cuisine.
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Frequently Asked Questions
- → What type of catfish is best for this dish?
Fresh, boneless catfish fillets work best to ensure tender, flaky results and easy preparation.
- → How can I tell when the stuffed catfish is fully cooked?
The fish is done when it becomes opaque and flakes easily with a fork, usually after 20-25 minutes of baking at 375°F.
- → Can other cheeses be used in place of Parmesan?
Yes, Pecorino Romano is a great substitute if you prefer a sharper, saltier flavor in the filling.
- → What is the best way to keep the filling inside the fish during baking?
Secure the stuffed pockets with toothpicks or kitchen twine to hold the filling in place while baking.
- → What sides complement this stuffed catfish dish?
Steamed vegetables, rice, or a light salad pair well to balance the rich, creamy flavors of the main dish.
- → How should the shrimp be cooked before stuffing?
Sauté the shrimp briefly just until pink and tender to avoid overcooking and maintain its delicate texture.