This stuffed catfish dish is rich, flavorful, and perfect when I want something indulgent yet still packed with wholesome ingredients. Tender catfish fillets are generously filled with a creamy mixture of cheese, spinach, and shrimp, then baked until perfectly golden. It’s a comforting meal that feels special enough for company but simple enough to make on a weeknight.

Why You’ll Love This Recipe

I love how this recipe combines the delicate flavor of catfish with the boldness of shrimp, creamy cheese, and earthy spinach. It’s a hearty seafood dish that doesn’t rely on heavy breading or frying. The filling melts into the fish as it bakes, creating a savory bite in every forkful. I like to serve it with rice, roasted vegetables, or a simple side salad—it’s that versatile. Plus, it looks impressive on a plate but takes very little time to prepare.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Catfish fillets (4, medium-sized)
Cooked shrimp, peeled and chopped (1 cup)
Fresh spinach, roughly chopped (2 cups)
Cream cheese (4 oz, softened)
Shredded mozzarella or Monterey Jack cheese (½ cup)
Garlic, minced (2 cloves)
Olive oil (1 tablespoon)
Salt and pepper to taste
Paprika (½ teaspoon)
Lemon juice (from half a lemon)
Toothpicks or kitchen twine (for securing fillets, optional)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
Prepare the filling by sautéing the garlic in olive oil over medium heat until fragrant, about 1 minute. Add the spinach and cook until wilted, about 2–3 minutes. Let it cool slightly.
In a bowl, mix the cooked spinach and garlic with softened cream cheese, chopped shrimp, shredded cheese, a pinch of salt, pepper, and a squeeze of lemon juice. Stir until well combined.
Lay out the catfish fillets and season both sides with salt, pepper, and paprika. Spoon the filling onto one side of each fillet, then fold or roll the fillet to enclose the stuffing. Secure with toothpicks or twine if needed.
Place the stuffed fillets in the prepared baking dish and bake uncovered for 20–25 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve hot, with extra lemon wedges or your favorite side dish.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Add Crabmeat: I sometimes swap or add lump crabmeat for extra richness in the stuffing.
Use a different cheese: Try gouda or parmesan for a sharper, nuttier flavor.
Make it spicy: A pinch of cayenne or diced jalapeños adds a kick to the filling.
Grill instead of bake: If I’m cooking outdoors, I wrap the stuffed fillets in foil and grill them for a smokier flavor.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the fillets in a baking dish, cover with foil, and warm them in a 325°F oven until heated through. Microwaving works in a pinch, but it may slightly change the texture of the fish. I don’t recommend freezing this dish because the cream cheese filling can separate when thawed.

FAQs

Can I use frozen catfish fillets?

Yes, I can use frozen catfish, but I make sure to thaw them completely and pat them dry before stuffing.

What kind of shrimp works best?

I like using medium or small cooked shrimp, chopped into pieces so they blend well into the stuffing.

Can I make this ahead of time?

Absolutely. I prepare and stuff the fillets earlier in the day, then store them covered in the fridge until ready to bake.

Is this dish low-carb?

Yes, it’s naturally low in carbohydrates and fits well into a low-carb or keto-friendly diet.

What sides go well with this recipe?

I usually pair it with garlic rice, roasted potatoes, steamed veggies, or a crisp green salad.

Conclusion

Stuffed Catfish with Cheese, Spinach, and Shrimp is one of those recipes I come back to when I want a dish that’s both comforting and elegant. The creamy, savory filling plays beautifully against the flaky fish, and it’s easy enough for a weeknight dinner but impressive enough to serve guests. Whether I’m craving something cozy or cooking to impress, this dish never lets me down.

Stuffed Catfish with Cheese, Spinach, and Shrimp

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: Southern

Print Recipe

Description

A comforting and elegant seafood dish featuring catfish fillets stuffed with a creamy mixture of cheese, spinach, and shrimp, then baked to perfection.

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Sauté the garlic in olive oil over medium heat until fragrant, about 1 minute. Add spinach and cook until wilted, about 2–3 minutes. Let it cool slightly.
In a bowl, mix the sautéed spinach and garlic with cream cheese, chopped shrimp, shredded cheese, salt, pepper, and lemon juice until well combined.
Season both sides of the catfish fillets with salt, pepper, and paprika. Spoon the filling onto one side of each fillet, then fold or roll to enclose. Secure with toothpicks or twine if needed.
Place the stuffed fillets in the prepared baking dish and bake uncovered for 20–25 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve hot with lemon wedges or a side dish of your choice.

Notes

You can prepare and stuff the fillets earlier in the day and refrigerate until ready to bake.
Do not freeze, as the cream cheese filling may separate upon thawing.
Use fully thawed and dried fillets if using frozen catfish.
Adjust spice level with cayenne or jalapeños for added heat.