Go Back

Catfish Allison

Catfish Allison bakes catfish fillets beneath a creamy Parmesan topping until lightly golden. Lemon juice and green onions bring a bright, savory finish to this easy oven-baked dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the catfish
  • 1 tbsp unsalted butter softened
  • 1.5 lb catfish fillets patted dry
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
For the topping
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp green onions sliced
  • 1 tsp Worcestershire sauce
  • 0.25 tsp hot sauce
  • 0.25 tsp paprika

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the catfish
  1. Preheat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Arrange the catfish in the dish.
  4. Drizzle the catfish with lemon juice.
  5. Season the catfish with the salt and black pepper.
Make the topping
  1. Stir together the mayonnaise, sour cream, Parmesan, green onions, Worcestershire sauce, hot sauce, and paprika.
  2. Spread the mixture evenly over the catfish.
Bake the catfish
  1. Bake for 18 to 24 minutes, until the topping is lightly golden and the thickest part of the fish reaches 145°F.

Notes

Pat the catfish dry so the creamy topping adheres well. Refrigerate leftovers for up to 3 days; freezing is not recommended because the topping may separate. Light mayonnaise can be used as a lighter swap.