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.

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