Baked Catfish with Spinach & Feta Crust

This recipe is fancy enough for special dinners but quick and easy enough for a weeknight meal. Make the topping ahead for even more convenience. Serve with rice pilaf seasoned with lemon zest for a simple accompaniment.


  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 (8-ounce) package fresh spinach, stemmed and coarsely chopped
  • 4 ounces feta, crumbled (Greek feta preferably)
  • 1 egg
  • 1 cup panko breadcrumbs, divided
  • 1/4 cup chopped fresh dill, divided
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 (7-8 ounce) Harvest Select catfish fillets
  • 2 tablespoons melted butter
  • Lemon wedges


Heat olive and garlic in a large nonstick skillet over medium heat 2 minutes until lightly toasted; add spinach.  Cook 2 to 3 minutes until spinach is wilted.  Transfer to a bowl and cool slightly. Add egg, ½ cup breadcrumbs, 2 tablespoons dill, salt and pepper. 

Arrange catfish fillets on a foiled lined and greased sheet pan.  Sprinkle with salt and pepper.  Top each fillet evenly with spinach mixture.  Combine remaining ½ cup breadcrumbs, 2 tablespoons fresh dill and butter; sprinkle over fish.  Bake at 425 degrees for 15 minutes or until fish is cooked through. Serve with lemon wedges.  Makes 4 servings.

For make-ahead:  Prepare the spinach topping up to 2 days ahead of time.  Keep refrigerated until ready to use.

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