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Baked catfish with red potatoes and asparagus

Feta and Spring Herb Catfish

  • Total Time: 50 minutes
  • Yield: 4-5 Servings 1x


  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 1/2 cup feta, crumbled
  • Juice of ½ lemon
  • ½ lemon, sliced
  • 4 tbsp olive oil
  • 2 whole catfish
  • 1 bunch asparagus
  • 10 small red potatoes
  • 2 tsp salt
  • 2 tsp pepper


  1. PREHEAT oven to 400 degrees F.
  2. SLICE the potatoes thinly at an angle so that they are oval slices. Place them on an oiled baking dish lined with foil or parchment paper in rows with slight overlapping so that the entire bottom of the pan is covered by potatoes.
  3. HEAT a skillet over medium heat and add 1 tbsp of olive oil. Once the oil is hot, add the catfish and sear 2-3 minutes per side until light brown color in color.
  4. DRIZZLE 1 tbsp of olive oil over the potatoes, then place the catfish on top and sprinkle everything with 1 tsp of salt and 1 tsp of pepper.
  5. PLACE the dish in the oven and bake for 15-20 minutes or until the potatoes are softened but not cooked all the way through.
  6. COMBINE breadcrumbs, parsley, feta, lemon juice, 1 tsp salt and 1 tsp pepper in a bowl.
  7. STIR to combine. Drizzle the rest of the olive oil in and stir until breadcrumbs are coated in oil.
  8. TRIM the asparagus and cut into 2-inch pieces.
  9. REMOVE the baking dish from oven. Scatter asparagus evenly around the catfish and potatoes.
  10. SPRINKLE the breadcrumb mixture on top of catfish, asparagus and potatoes, making sure there are no big clumps that will cook unevenly. Lay lemon slices around the catfish.
  11. BAKE for another 15 minutes or until breadcrumbs are golden and the catfish is cooked through.
  12. LET cool for 5 minutes before plating and serving.
  • Prep Time: 10 Min
  • Cook Time: 40 Min