Stuffed Catfish with Shrimp (Print Version)
# Ingredients:
→ Catfish and Filling
01 -
4 fresh boneless catfish fillets
02 -
1 cup small peeled shrimp, chopped
03 -
2 cups fresh spinach, roughly chopped
04 -
4 oz cream cheese, softened
05 -
1/4 cup grated Parmesan cheese
06 -
2 cloves garlic, minced
07 -
1 tablespoon lemon juice
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley or dill, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant. Add fresh spinach and cook until wilted. Toss in chopped shrimp and cook until pink and tender. Remove from heat and stir in cream cheese, Parmesan, lemon juice, salt, and pepper until smooth. Set aside to cool slightly.
02 -
Pat catfish fillets dry and season with salt and pepper on both sides. Carefully create a horizontal pocket in each fillet without cutting through.
03 -
Fill each catfish pocket generously with the shrimp-spinach-cheese mixture. Secure edges with toothpicks if needed to hold the filling.
04 -
Preheat oven to 375°F (190°C). Place stuffed fillets on a greased baking dish or parchment-lined sheet. Drizzle olive oil over the top and bake for 20 to 25 minutes, until fish is opaque and flakes easily.
05 -
Remove toothpicks, drizzle with additional lemon juice, and sprinkle chopped fresh herbs. Serve immediately with preferred sides.
# Notes:
01 -
Use fresh catfish fillets for optimal flavor. Substitute Parmesan with Pecorino Romano for a sharper taste. Secure stuffing with kitchen twine as an alternative to toothpicks. Do not overcook shrimp to maintain tenderness.