Stuffed Catfish with Cheese, Spinach & Shrimp

Stuffed Catfish with Cheese, Spinach & Shrimp

Ingredients:

For the Catfish:

• 4 catfish fillets (6-8 oz each)

• 1 tablespoon olive oil

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper to taste

• Lemon wedges (for serving)

For the Shrimp & Spinach Cheese Stuffing:

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 cup raw shrimp, peeled, deveined, and chopped (small pieces)

• 2 cups fresh baby spinach (roughly chopped)

• 3 cloves garlic (minced)

• 4 oz cream cheese (softened)

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 green onion (chopped)

• 1 tablespoon fresh parsley (chopped) or 1 teaspoon dried

• ¼ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• Juice of ½ lemon

Optional Topping:

• ¼ cup seasoned panko breadcrumbs

• 1 tablespoon melted butter

Instructions:

1. Preheat Oven:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray.

2. Prepare the Filling:

• In a skillet over medium heat, add butter and olive oil.

• Sauté garlic for 30 seconds until fragrant.

• Add chopped shrimp and cook for 2–3 minutes until pink and opaque.

• Stir in spinach and cook for another minute until wilted.

• Remove from heat. Stir in cream cheese, mozzarella, Parmesan, green onions, parsley, lemon juice, red pepper flakes (if using), salt, and pepper. Mix until creamy and well combined. Set aside to cool slightly.

3. Prepare Catfish:

• Pat catfish fillets dry.

• Lightly season both sides with paprika, garlic powder, onion powder, salt, and pepper.

• Cut a deep slit lengthwise along the thickest part of each fillet to create a pocket (don’t cut all the way through).

4. Stuff the Catfish:

• Spoon generous amounts of the shrimp-spinach-cheese mixture into each pocket.

• If desired, secure the edges with toothpicks to hold the stuffing in.

5. Add Topping (Optional):

• Mix panko breadcrumbs with melted butter and sprinkle over the top of each stuffed fillet for a golden crunchy finish.

6. Bake:

• Arrange stuffed fillets in the greased baking dish.

• Bake in the preheated oven for 20–25 minutes or until the catfish is cooked through (internal temp of 145°F) and topping is golden.

• Broil for the last 1–2 minutes if you want the topping extra crisp.

7. Serve:

• Serve hot with lemon wedges, fresh parsley garnish, and your favorite sides like rice pilaf, roasted vegetables, or mashed potatoes.

Tips:

• You can substitute catfish with tilapia or flounder if desired.

• For extra spice, add a dash of Cajun seasoning to the stuffing.

• Ensure shrimp are chopped small so the stuffing holds together well.x