• 1/4 cup + 2 tbsp butter
  • 6 green onions, sliced
  • 2 celery ribs, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 pound Heartland catfish fillets
  • 1 garlic clove, pressed
  • 2 teaspoons Creole seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 (8-oz.) package cream cheese
  • 3/4 cup sliced canned okra
  • 1/2 cup + 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh flat-leaf parsley
  •  For serving: french bread/ baguette chips/ vegetables


    1. HEAT a large skillet over medium heat. Melt 2 tbsp of butter in the skillet, then place catfish fillets in the pan. Sprinkle 1 tsp Creole seasoning, salt and pepper onto fillets, covering evenly.
    2. COOK each side for 5-8 minutes or until catfish is fully cooked through. Place on a dish to the side to cool, then flake fillets with two forks.
    3. PREHEAT the oven to 400 degrees Fahrenheit. Melt the rest of the butter in a deep pan over medium heat, then add celery, green onions and bell peppers. Saute the vegetables, stirring occasionally, for 6-8 minutes or until peppers are tender.
    4. STIR in flaked catfish, garlic and remaining Creole seasoning; combine, stirring occasionally, for 2 minutes.
    5. REDUCE heat to low and add cream cheese, stirring until the cheese is melted.
    6. REMOVE from heat and stir in the okra and 1/2 cup Parmesan cheese. Drain some of the liquids out and pour the mixture into an 8×5 baking dish. Cover with remaining Parmesan cheese.
    7. BAKE for 25-30 minutes or until the top is golden and bubbly. Sprinkle with the fresh parsley and serve with bread, vegetables or your favorite dip accessories!