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
Scale
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.
