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Baked Catfish Creole

Baked Catfish Creole

Preparation Time:
Cook time:
Yield: 4 servings


4 x 8oz Catfish Fillets
1 cup small Shrimp, peeled and deveined
4 cups cooked White Rice
1/4 cup Parsley, chopped
reserved Creole Sauce (see below)

Creole Sauce:

3/4 cup Butter, melted
1 cup Onions, chopped
1 cup Celery, chopped
1/2 cup Bell Pepper, chopped
1/4 cup Garlic, diced
2 Bay Leaves
2 cans Tomato Sauce (8 oz)
1 cup Fish Stock
1/2 tsp Sugar
1 pinch dry Thyme
1 pinch dry Basil
1 cup Green Onions, chopped
1/2 cup Parsley, chopped
Salt and cracked Black Pepper, to taste

For Creole Sauce:

In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately 3 to 5 minutes. Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sugar, thyme, basil, green onions and parsley. Continue to cook 10 additional minutes and season to taste using salt and pepper. Remove from heat and set aside.


Preheat oven to 375F. Place catfish fillets in an oven-proof casserole dish large enough to hold the four fillets. Sprinkle the shrimp evenly over the top of the fillets. Spoon the Creole sauce generously until catfish and shrimp are well covered. Place covered baking dish in oven and cook approximately 30 minutes or until fish is done. Heat rice under hot tap water and place an equal amount in the center of each serving plate. Serve baked catfish Creole on top of white rice and garnish with chopped parsley. This dish may also be served over your favorite pasta.

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