If you’re looking for a meal that feels special but comes together without fuss, the Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is your new best friend in the kitchen. This dish balances flaky catfish fillets filled with a creamy, cheesy blend of fresh spinach and tender shrimp, all baked to golden perfection. It’s a wonderful combination of rich flavors and textures, perfect for dinner parties or a cozy family meal that will have everyone asking for seconds.
Ingredients You’ll Need
This Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe keeps things delightfully simple yet packed with fresh ingredients that bring vibrant color, bold taste, and indulgent creaminess to every bite.
- 4 catfish fillets (about 6 oz each): The mild flavor and firm flesh make catfish ideal for stuffing.
- 1/2 lb shrimp, peeled and deveined, chopped: Adds a sweet seafood flavor and a lovely texture contrast.
- 2 cups fresh spinach, chopped: Brings a fresh, slightly earthy note and a burst of green.
- 1/2 cup cream cheese, softened: Creates a smooth, creamy filling that binds everything together.
- 1/2 cup shredded mozzarella cheese: Melts beautifully, adding gooey cheesiness.
- 1/4 cup grated Parmesan cheese: Introduces a sharp, savory element for depth.
- 1/4 cup breadcrumbs (optional, for a little crunch): Gives texture and a subtle crisp top if you like.
- 1 tablespoon olive oil: For sautéing shrimp and spinach perfectly.
- 1 teaspoon garlic powder: Infuses the stuffing with gentle aromatic warmth.
- 1 teaspoon onion powder: Adds a subtle depth of savory flavor.
- Salt and pepper to taste: Essential for seasoning every component just right.
- 1 tablespoon fresh parsley, chopped (for garnish): A fresh, herbal finish that brightens the dish.
- 1/4 cup unsalted butter: The base of the luscious lemon butter sauce.
- 2 tablespoons fresh lemon juice: Adds a zingy brightness that cuts through the richness.
- 1/2 teaspoon garlic powder (for sauce): Keeps a consistent garlic note through the dish.
- 1 teaspoon fresh parsley, chopped (for sauce): Enhances the sauce’s freshness and color.
How to Make Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 375°F (190°C) and lightly greasing a baking dish. This ensures the catfish won’t stick and cleans up nicely afterward, setting the stage for a smooth cooking process.
Step 2: Cook the Shrimp and Wilt the Spinach
Heat olive oil in a skillet over medium heat, then add the chopped shrimp. Cook them until they just turn pink, which takes about 2 to 3 minutes—don’t overcook or they’ll get rubbery! Toss in the chopped spinach and cook until just wilted, about 2 minutes. This quick sauté brings out spinach’s sweetness while keeping it tender. Remove the skillet from heat and set aside.
Step 3: Combine the Filling Ingredients
In a mixing bowl, mix together the cooked shrimp and spinach with cream cheese, shredded mozzarella, grated Parmesan, optional breadcrumbs, and seasonings: garlic powder, onion powder, salt, and pepper. Stir well until the mixture is smooth and evenly blended. This filling is the heart of the Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe, packing in that creamy, cheesy, seafood goodness.
Step 4: Stuff and Roll the Catfish Fillets
Lay each catfish fillet on a clean surface and spoon the prepared filling into the center. Carefully roll the fillets around the stuffing, forming neat bundles. Use toothpicks to secure if necessary—this will keep the filling snug during baking and help the rolls maintain their shape perfectly.
Step 5: Bake Until Flaky and Delicious
Place the stuffed catfish fillets seam-side down in your greased baking dish. Bake for 20 to 25 minutes until the fish is cooked through and flakes easily with a fork. The beautiful golden top indicates the cheese has melted and flavors have melded, making this recipe a true showstopper.
Step 6: Prepare the Luscious Lemon Butter Sauce
While the catfish is in the oven, melt unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, parsley, salt, and pepper. Whisk until the sauce is smooth and fragrant. This sauce adds a zesty finish that brightens the rich, cheesy filling and flaky fish.
Step 7: Serve and Garnish
When your catfish is perfectly baked, remove it from the oven and generously drizzle with the lemon butter sauce. Sprinkle fresh parsley on top for a pop of color and aroma. The Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is now ready to delight your taste buds!
How to Serve Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Garnishes
Fresh parsley is the classic choice, adding a bright herbal note and cheerful green color that complements the buttery sauce and cheesy filling. You can also add thin lemon slices or a light sprinkle of paprika for a little visual flair.
Side Dishes
This dish pairs beautifully with light, fresh sides like steamed asparagus, garlic roasted potatoes, or a crisp garden salad. The balance of fresh and hearty sides helps round out the richness of the Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe, making your meal complete.
Creative Ways to Present
Serve the stuffed catfish rolls sliced in half to display the colorful stuffing layers inside, making every bite enticing. Alternatively, plate them whole on a bed of rice or creamy polenta, then drizzle the lemon butter sauce artfully across. Presentation can elevate this cozy dish to restaurant-level elegance effortlessly.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed catfish in an airtight container and store in the refrigerator for up to 3 days. The flavors meld nicely overnight, so leftovers often taste even better the next day, perfect for an easy reheat.
Freezing
You can freeze the stuffed, unbaked catfish by wrapping each roll tightly in plastic wrap and placing them in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before baking. This makes for a convenient, impressive meal ready on demand.
Reheating
To reheat, gently warm leftovers in a 350°F oven for about 10-15 minutes or until heated through. Avoid microwaving if possible to preserve the texture of the fish and keep the filling creamy and delicious without drying out.
FAQs
Can I use other types of fish for this stuffed recipe?
Absolutely! While catfish works wonderfully for its sturdy yet tender texture, other mild white fish like tilapia, cod, or sole can also be used. Just make sure the fillets are thick enough to hold the stuffing without falling apart.
Is it necessary to cook the shrimp before mixing it in the stuffing?
Yes, cooking the shrimp first ensures it is safe to eat and prevents it from releasing too much moisture during baking, which could make the stuffing watery. A quick sauté until pink is perfect for this recipe.
Can I make this recipe dairy-free?
For a dairy-free version, substitute cream cheese and mozzarella with plant-based alternatives. Nutritional yeast can add a cheesy flavor, and coconut cream works well for creaminess. Keep the rest of the ingredients and seasonings the same for best results.
What is the best way to reheat leftovers without drying out the fish?
Oven reheating at a moderate temperature is best to keep the fish moist. Cover the dish loosely with foil to retain moisture and prevent the topping from burning. Avoid using the microwave, which can make the fish tough and rubbery.
Can I prepare the stuffing ahead of time?
Yes, preparing the shrimp-spinach-cheese mixture a day ahead helps the flavors deepen. Store it in the refrigerator in an airtight container and stuff the catfish just before baking for the freshest result.
Final Thoughts
You’re going to love making and sharing this Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe with your loved ones. It’s the kind of dish that feels both comforting and a little fancy, perfect for showing off a bit in the kitchen without stress. Dive into this delicious blend of flavors and textures—you won’t regret it!
Print
Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
Description
This Stuffed Catfish with Cheese, Spinach, and Shrimp is a flavorful and elegant dish combining tender catfish fillets rolled around a creamy mixture of shrimp, spinach, and three types of cheese. Baked to perfection and finished with a zesty lemon butter sauce, it makes a perfect meal for seafood lovers seeking a hearty, cheesy, and nutritious dinner option.
Ingredients
Fish and Stuffing
- 4 catfish fillets (about 6 oz each)
- 1/2 lb shrimp, peeled and deveined, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for a little crunch)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Lemon Butter Sauce
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the catfish.
- Cook shrimp and spinach: Heat olive oil in a skillet over medium heat. Add chopped shrimp and cook for 2-3 minutes until just pink, then add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Prepare stuffing mixture: In a mixing bowl, combine the cooked shrimp and spinach mixture with softened cream cheese, shredded mozzarella, grated Parmesan, breadcrumbs (if using), garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Stuff and roll catfish fillets: Lay the catfish fillets flat on a clean surface. Spoon the stuffing mixture onto the center of each fillet, then gently roll the fillets up. Secure with toothpicks if needed to hold the shape.
- Bake the stuffed catfish: Place the rolled catfish fillets in the prepared baking dish and bake in the oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make lemon butter sauce: While the catfish is baking, melt unsalted butter in a small saucepan over low heat. Stir in fresh lemon juice, garlic powder, chopped parsley, salt, and pepper, whisking until the sauce is smooth and combined.
- Serve: Remove the catfish from the oven, drizzle with the lemon butter sauce, garnish with fresh parsley, and serve immediately for best flavor and texture.
Notes
- Breadcrumbs are optional and can be omitted for a gluten-free version. Use gluten-free breadcrumbs if needed.
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just thaw and drain excess moisture before using.
- Ensure not to overcook the catfish to keep it moist and tender.
- Adjust seasoning in both stuffing and sauce according to your taste preference.
- To avoid rolling issues, fillets should be flexible and not too thick.
- Leftover stuffed catfish can be refrigerated for up to 2 days and reheated gently in the oven.
