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Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 253 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American

Description

This stuffed catfish recipe features tender boneless catfish fillets filled with a flavorful mixture of shrimp, fresh spinach, cream cheese, and Parmesan. The fillets are baked to perfection, resulting in a rich, creamy, and savory dish that’s perfect for a healthy and delicious dinner.

Ingredients

Catfish and Filling

  • 4 fresh boneless catfish fillets
  • 1 cup small peeled shrimp, chopped
  • 2 cups fresh spinach, roughly chopped
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil (for sautéing and drizzling)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or dill, chopped (for garnish)

Instructions

  1. Prepare the Filling: Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant. Add fresh spinach and cook until wilted. Toss in the chopped shrimp and cook just until they turn pink and are tender. Remove the skillet from heat and stir in cream cheese, Parmesan cheese, lemon juice, salt, and pepper. Mix until the filling is smooth and well combined. Set aside to cool slightly.
  2. Prepare the Catfish Fillets: Pat the catfish fillets dry with paper towels. Lightly season both sides with salt and pepper. Carefully make a horizontal slit along each fillet to create a pocket, being cautious not to slice all the way through.
  3. Stuff the Fillets: Generously fill each catfish pocket with the prepared shrimp, spinach, and cheese mixture. Secure the edges with toothpicks if necessary to keep the filling inside while cooking.
  4. Bake the Stuffed Catfish: Preheat the oven to 375°F (190°C). Place the stuffed fillets on a greased baking dish or a baking sheet lined with parchment paper. Drizzle a little olive oil over the top. Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Garnish and Serve: Remove the toothpicks from the fillets. Drizzle with additional lemon juice or sprinkle fresh herbs on top for added brightness. Serve immediately with your choice of sides.

Notes

  • Use fresh catfish fillets for the best flavor and texture.
  • You can substitute Parmesan with Pecorino Romano for a sharper taste.
  • If desired, secure the stuffed fillets with kitchen twine instead of toothpicks for easier removal.
  • Serve this dish with steamed vegetables or rice for a balanced meal.
  • Ensure the shrimp is fully cooked but not overdone to maintain tenderness.

Find it online: https://slsrecipes.com/stuffed-catfish-with-spinach-shrimp-and-cheese-recipe/