Description
A comforting and elegant seafood dish featuring catfish fillets stuffed with a creamy mixture of cheese, spinach, and shrimp, then baked to perfection.
Ingredients
- 4 medium-sized catfish fillets
- 1 cup cooked shrimp, peeled and chopped
- 2 cups fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika
- Juice from half a lemon
- Toothpicks or kitchen twine (optional)
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.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 310
- Sugar: 1g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
