This is a well-seasoned zesty catfish dish, adapted from a recipe I once found in the Lerner newspaper in Chicago.
Baked Catfish (recipe adapted from Lerner Newspaper)
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons grated parmesan cheese
- 4 catfish fillets, about 2 lbs.
Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. Lightly brush oil onto parchment.
Mix the basil, oregano, garlic powder, lemon pepper, kosher salt, and parmesan in a small bowl. Place catfish fillets rounded side down onto the baking sheet. Sprinkle a generous amount of seasoning onto each fillet. Bake fish until it starts to flake. Flip fish over, sprinkle seasoning on other side, and finish baking until other side flakes.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com