Catfish with Mushroom and Spinach Stuffing
Elevate your dinner table with this elegant yet approachable Catfish with Mushroom and Spinach Stuffing. Tender catfish fillets are filled with a savory blend of sautéed mushrooms, wilted spinach, garlic, and shallots, combined with crispy breadcrumbs, Parmesan cheese, and fresh parsley for a flavor-packed stuffing. Rolled into delicate spirals and baked to perfection, this dish offers a delightful combination of flaky fish and creamy, herbaceous filling. With just 20 minutes of prep time, this recipe is ideal for a weeknight dinner or an impressive meal for entertaining. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a bright, fresh finish. Perfect for seafood lovers searching for a healthy yet indulgent recipe, this baked catfish dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Mushrooms
- 2 cups Fresh spinach leaves
- 2 pieces Garlic cloves
- 1 piece Shallot
- 1 cup Bread crumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 8 pieces Toothpicks
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Finely chop the mushrooms, garlic, shallot, and parsley. Set them aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and garlic, and sauté for 1-2 minutes until fragrant.
Add the mushrooms to the skillet and cook for 4-5 minutes until they release their liquid and start to brown.
Add the spinach leaves to the skillet and cook for another 2-3 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the sautéed mushroom-spinach mixture with the bread crumbs, Parmesan cheese, parsley, lemon juice, salt, and black pepper. Mix well to form the stuffing.
Lay the catfish fillets flat on a clean surface. Spoon an even amount of the stuffing mixture onto one side of each fillet. Carefully roll up each fillet and secure it with 1-2 toothpicks to hold its shape.
Place the stuffed fillets on the prepared baking sheet. Brush the tops with the remaining olive oil and butter.
Bake the catfish fillets in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and is cooked through.
Remove the toothpicks before serving. Garnish with additional parsley or a squeeze of lemon juice, if desired.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
