Creole Catfish


  • 2 lbs catfish, fillets
  • 1/3 cup green pepper, chopped
  • 2 tbs fresh parsley, chopped
  • 1 tbs lemon juice
  • Kosher salt and cracked black pepper to taste
  • 1 tsp cayenne pepper
  • 1/2 cup onion, chopped
  • 2 cloves garlic, crushed
  • 1 (28 oz) can plum tomatoes, undrained
  • 3 cups cooked rice
  • Lemon slices for garnish


  • Preheat oven to 450 degrees.
  • Cut fillets into 8 serving pieces, and add to a glass baking dish.
  • In a bowl add all ingredients, except for the rice. Break up the tomatoes and mix well.
  • Pour over the fish and bake uncovered for 20-25 minutes, spooning the tomato mixture over the fish occasionally.
  • Serve over rice, garnished with parsley and lemon slices.

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