Baked Whole Catfish
Looking for a recipe for oven baked catfish that's packed with bold African flavor? This whole catfish is marinated in a fresh herb and pepper blend, wrapped in foil, and roasted to perfection. Protein packed and seriously delicious!
Servings: 4
Calories: 236kcal
Equipment
Ingredients
Instructions
- Preheat oven to 400F.
- Clean and gut the fish. Use the lemon to clean the fish by squeezing the lemon juice on the fish and rubbing it in. Rinse thoroughly when done.1 catfish, 1 lemon
- Place the red bell pepper, habanero, onions, herbs and spices in a blender and blend till smooth.½ red bell pepper, ½ medium onion, 2 cloves garlic, 1 thumb ginger, 1 habanero pepper, ½ sprig thyme leaves, ½ sprig dill, 1 sprig sage, ½ teaspoon salt
- Make shallow slices on the fish, about 3 - 4 on both sides.
- Scoop about half of the pureed mixture into these holes and in the center slit. Keep the other half to use later.
- Completely wrap the fish in foil and place in bottom rack of oven for 45 mins.
- Open the foil at the top and leave the fish in for another 5 minutes.
- Bring out the fish from the oven and pour the remaining pureed mixture over the fish and serve.
Notes
This recipe serves 4 and contains 3g carbs per serving.
- You can reduce how much pepper you use in this recipe according to your preference. Or you can omit it altogether.
- I use thyme, dill, and sage but you can use any herbs of your choice.
- Don't skip cleaning the fish with lemon. This helps to clean the fish and reduce its sliminess, and also cuts down on the strong fishy smell, which might be a bother to some.
- The fish has to be wrapped in foil before baking as this helps to trap in the juices and keep them moist.
Nutrition
Serving: 4servings | Calories: 236kcal | Carbohydrates: 5g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 131mg | Sodium: 98mg | Potassium: 853mg | Fiber: 2g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg