Description
Stuffed Catfish with Spinach, Shrimp, and Cheese is a restaurant-quality seafood dish that combines tender catfish fillets with a savory filling of sautéed spinach, juicy shrimp, and melted cheese. This balanced and flavorful meal offers a rich combination of fresh seafood, creamy cheese, and earthy greens, perfect for both special occasions and casual weeknight dinners.
Ingredients
Scale
Main Ingredients
- 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
Optional Ingredients
- Fresh parsley or dill, chopped (for garnish)
Instructions
- 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.
- Prep 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.
- Stuff the Catfish: 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.
- Cook 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.
- Finish 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
- Choose fresh or high-quality frozen catfish for the best flavor and texture.
- Do not overcook the shrimp; cook just until pink to keep them tender inside the filling.
- Use toothpicks to secure the filling to prevent it from spilling out during baking.
- Season lightly since the shrimp and cheeses already add saltiness.
- Allow the fish to rest for a few minutes after baking to let the juices redistribute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed catfish fillet
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg