Baked Catfish with Tomato Salsa

Here fishy, fishy, fishy, fishy. One of my favorites is catfish. For this, I simply baked it. Sometimes the simpler the dish, the better it tastes. No need to complicate the flavors. I've been enjoying the Emeril's Original seasoning quite a bit since I received them a couple months ago. I just seasoned the catfish on there good. Gave the fishy fillet a little massage and a little bit of rest that way the meat can absorb the spices. You can use any seasonings you prefer.

I baked it for a good 10-15 minutes. The end result is a tender flaky fish that's flavorful and juicy. I paired it with simple tomato salsa that I mixed it with some chopped sweet onion, chopped parsley and lime juice.

Served it with a little dome-shaped ball of rice that I drizzled some of the tasty fish juices on top and extra salsa on the side.

Serves 2-3

Baked Catfish with Tomato Salsa


2 catfish fillet
Emeril's Original Seasoning
    (or your choice of seasonings)
Extra Virgin Olive Oil
Tomato Salsa (recipe below)


Preheat your oven 375˚F

Pat the fillets dry. Lightly coat each fillet with some extra virgin olive oil. Then coat with the seasoning (or your own blend/choice of seasoning) Be sure to rub it into the flesh of the fish and let it sit for at least 15-30 minutes.

Place the fillets on a foil-lined baking pan and bake for 10 to 15 minutes. Depending on thickness.

When cooked let it sit for 2 minutes to let the juices redistribute within the fillets. 

Serve warm and drizzle some of the fish juices that may have collected on the baking pan.

Top with some salsa.

Tomato Salsa

2 small to medium ripe tomato - diced
1/4 c Parsley - chopped
1/2 small sweet onion - diced
Juice of half lime
salt and pepper to season

Combine all ingredients together. Season with a pinch of salt and pepper.