If you’re looking for a delicious, hearty dish that brings together tender fish and vibrant greens in a comforting way, this Stuffed Catfish with Spinach Recipe is an absolute must-try. The layers of fresh spinach, creamy cheeses, and perfectly baked catfish fillets create a burst of flavor with every bite. It’s simple enough for a weeknight dinner yet impressive enough to serve to guests. Fresh, healthy, and utterly satisfying, this recipe will quickly become one of your favorites to prepare and share.
Ingredients You’ll Need
Every ingredient in this Stuffed Catfish with Spinach Recipe plays an important role to ensure a meloncholy of flavors, textures, and colors on your plate. From the tender catfish itself to the creamy blend of cheeses and fresh spinach, these essentials come together quickly with minimal fuss.
- 4 catfish fillets: The star of the show with a mild flavor and firm texture perfect for stuffing.
- 2 tablespoons olive oil: Adds richness and helps sauté the aromatics beautifully.
- 2 cloves garlic, minced: Infuses the spinach filling with savory depth and aroma.
- 1 small onion, finely chopped: Provides a sweet and mellow base for the stuffing.
- 4 cups fresh spinach, chopped: Offers vibrant color and a fresh, earthy taste that pairs perfectly with fish.
- ½ cup cream cheese, softened: Creates a luscious, creamy texture binding the filling together.
- ¼ cup grated Parmesan cheese: Adds a sharp, salty note enhancing the overall flavor.
- ½ teaspoon paprika: Brings subtle warmth and a gorgeous color contrast inside the filling.
- ½ teaspoon salt: Essential to bring out the natural flavors of both fish and spinach.
- ¼ teaspoon black pepper: Adds mild heat and a subtle peppery kick.
- Juice of ½ lemon: Brightens the dish with a refreshing citrus zing.
- ¼ cup breadcrumbs (optional): For a crisp, golden topping that adds texture if desired.
- Lemon wedges for serving: The perfect finishing touch to enhance each bite.
How to Make Stuffed Catfish with Spinach Recipe
Step 1: Prepare Your Oven and Pan
Begin by setting your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking and create the perfect base for the catfish to bake evenly. A well-prepped dish ensures your beautiful fillets come out perfectly cooked and easy to serve.
Step 2: Sauté Aromatics and Spinach
Heat olive oil in a skillet over medium heat, then add minced garlic and chopped onion. Sauté for about 3 to 4 minutes until the onions become soft and translucent and the garlic fragrant. Then mix in the chopped spinach, cooking just until wilted to keep its freshness and nutrients intact. This step builds the flavorful foundation of your stuffing.
Step 3: Make the Creamy Spinach Filling
Remove the pan from heat and stir in the softened cream cheese and grated Parmesan until everything is melted into a luscious, creamy mixture. Next, season with paprika, salt, and pepper, combining everything so the filling is packed with flavor and slightly tangy. This creamy blend will be the heart of the stuffed catfish.
Step 4: Stuff the Catfish Fillets
Lay each catfish fillet flat on a clean surface. Spoon a generous portion of the spinach mixture on one half of each fillet, then carefully fold the other half over to enclose the filling. This helps the flavors meld inside the fish and keeps the stuffing moist during baking.
Step 5: Bake to Perfection
Place the stuffed fillets in your greased baking dish. Drizzle lemon juice over the top for that zesty brightness and sprinkle breadcrumbs if you want a crunchy topping. Cover the dish with foil to hold in moisture and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the fish is cooked through and the breadcrumbs turn golden brown, creating a delightful contrast in texture.
How to Serve Stuffed Catfish with Spinach Recipe
Garnishes
Serving your Stuffed Catfish with Spinach Recipe with fresh lemon wedges is a game-changer. A squeeze of lemon juice right before eating adds a burst of acidity that perfectly balances the richness of the creamy filling and the mildness of the catfish. Fresh parsley or chives can also add a lovely color and a subtle fresh note.
Side Dishes
This dish pairs incredibly well with a light and fluffy rice pilaf or crispy roasted potatoes. The simplicity of these sides won’t compete with the stuffed catfish but will complement it by soaking up any lovely juices on your plate. For a low-carb option, steamed asparagus or a crisp garden salad make for a refreshing pairing.
Creative Ways to Present
If you want to impress guests or just enjoy a lovely plated meal, try serving the stuffed catfish on a bed of lemon-infused quinoa or alongside creamy garlic mashed cauliflower. Garnish the plate with edible flowers or a drizzle of herb-infused olive oil to elevate the presentation. These small touches bring a restaurant-quality feel to your home-cooked Stuffed Catfish with Spinach Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover stuffed catfish in an airtight container and keep it in the refrigerator. It’s best enjoyed within 2 days to maintain freshness, as both the fish and the creamy spinach filling taste optimal when fresh.
Freezing
This recipe freezes beautifully. Wrap each stuffed catfish fillet well in plastic wrap, then place in a freezer-safe container or bag. Frozen leftovers can be kept for up to 2 months, which makes it perfect to prepare ahead and enjoy another night without extra cooking.
Reheating
To reheat, thaw the fillets overnight in the fridge if frozen. Warm them gently in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, covered with foil to prevent drying out. This method keeps the fillings creamy and ensures the fish stays moist and tender.
FAQs
Can I use frozen spinach for this Stuffed Catfish with Spinach Recipe?
Yes, you can substitute fresh spinach with frozen spinach, but make sure to thaw and squeeze out as much moisture as possible before adding it to the filling. This prevents sogginess and keeps the stuffing creamy yet firm.
Is it possible to make this recipe dairy-free?
Absolutely! Swap out cream cheese and Parmesan for dairy-free alternatives like cashew cream or nutritional yeast to keep it vegan-friendly while still maintaining a creamy texture and umami flavor.
Can I bake this dish without folding the fillets?
If you prefer, you can spread the spinach mixture on top of the fillets instead of folding them. Just be aware that the filling may brown more quickly, so keep an eye on it as it bakes.
What other cheeses can I use in the stuffing?
Ricotta or goat cheese both work wonderfully in this recipe, offering different nuances — ricotta is mild and fluffy while goat cheese adds a tangy richness. Feel free to experiment to suit your taste.
How do I know when the stuffed catfish is fully cooked?
The fish is done when it flakes easily with a fork and is opaque all the way through. Using a food thermometer, the internal temperature should reach 145°F (63°C) for safe serving.
Final Thoughts
This Stuffed Catfish with Spinach Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable, flavorful, and packed with wholesome ingredients that make dinner feel special yet not complicated. I promise that once you try it, you’ll want to make it again and again for family dinners or when hosting friends. Dive in and enjoy every delicious, nourishing bite!
Print
Stuffed Catfish with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This delicious stuffed catfish with spinach is a flavorful and healthy seafood dinner option. Tender catfish fillets are filled with a creamy mixture of sautéed spinach, garlic, onions, cream cheese, and Parmesan, then baked to perfection with a crispy breadcrumb topping. Perfect for a wholesome main course that pairs wonderfully with rice or roasted potatoes.
Ingredients
Fish:
- 4 catfish fillets
- Juice of ½ lemon
- Lemon wedges for serving
Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups fresh spinach, chopped
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping (optional):
- ¼ cup breadcrumbs
Instructions
- Preheat and prepare: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to ensure the fish doesn’t stick during baking.
- Sauté aromatics and spinach: In a skillet over medium heat, heat the olive oil and sauté the minced garlic and finely chopped onion until softened, about 3 to 4 minutes. Add the chopped fresh spinach and cook until wilted, then remove from heat.
- Make filling mixture: Stir in the softened cream cheese, grated Parmesan cheese, paprika, salt, and black pepper into the spinach mixture until it becomes creamy and well combined.
- Stuff the catfish fillets: Lay the catfish fillets flat and spread a generous spoonful of the spinach cream cheese mixture over one half of each fillet. Carefully fold the fillet over to enclose the filling securely.
- Arrange and season: Place the stuffed fillets seam side down in the prepared baking dish. Drizzle with the juice of half a lemon. If using, sprinkle the optional breadcrumbs on top of the fillets for a crunchy topping.
- Bake the fish: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 5 to 10 minutes until the fish is cooked through and the breadcrumb topping is golden brown.
- Serve: Remove from the oven and serve the stuffed catfish warm with lemon wedges on the side for an extra burst of fresh citrus flavor.
Notes
- This stuffed catfish pairs excellently with sides like rice or roasted potatoes for a complete meal.
- For a different flavor, you can substitute the cream cheese with ricotta or goat cheese.
- To keep it gluten-free, omit the breadcrumbs or substitute with gluten-free breadcrumbs.
