Catfish Creole Recipe

Name: Catfish Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 catfish fillets; ¼ cup unsalted butter; 1 bunch green onion, chopped; 2 garlic cloves, minced; 1 bay leaf, crushed; 1 tablespoon lemon juice, fresh; 1 (16 ounce) can tomatoes, crushed; 1 teaspoon salt; ½ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ teaspoon dried basil; 34 lb vermicelli, cooked and drained

Servings: persons

6 catfish fillets
¼ cup unsalted butter
1 bunch green onion, chopped
2 garlic cloves, minced
1 bay leaf, crushed
1 tablespoon lemon juice, fresh
1 (16 ounce) can tomatoes, crushed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried basil
34 lb vermicelli, cooked and drained

1
Preheat oven to 325 degrees.
2
Pat catfish fillets dry with paper towel and place in baking dish.
3
Saute' green onions and garlic in butter until tender.
4
Add bay leaf, lemon juice, tomatoes, salt, cayenne, oregano, and basil - cook until heated throughout.
5
Pour sauce over catfish and bake, uncovered, until fish is flaky, 20 minutes.
6
Divide pasta among 6 plates and place fillet with sauce over each nest of pasta.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 catfish fillets, ¼ cup unsalted butter, 1 bunch green onion, chopped, 2 garlic cloves, minced, and more.

Yes, Catfish Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Creole

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