Lemon Baked Catfish Filets

Approximately 2 pounds catfish filets
Hellman's Dijonais Mustard
Tabasco sauce
Granulated garlic (not powder)
Lemon herb seasoning, NOT lemon pepper
Pam (butter flavor)
1 medium white onion
Lemon and onion tops (garnish)
Water for gravy

Preheat oven to 350F. This can also be cooked in a covered iron skillet on top of the stove. Clean catfish filets under running water. Remove all gray matter from filets. Baste fish with Hellman's Dijonaise mustard. Place in a zip-lock bag and refrigerate overnight. Fish can also be frozen for future use. Remove fish from refrigerator and bring to room temperature. Spray 1-inch deep pan with butter flavored Pam.

Season both sides of all filets with granulated garlic powder. Then season lightly with salt and generously with lemon herb seasoning. Melt butter in baking pan. Add finely diced onions to melted butter and brown. Add fish and bake until slightly brown, baste with butter sauce.

Add Tabasco to taste before serving with baked potato and green salad. After fish is baked and still in pan, add a small amount of water to pan to make sauce (gravy). Stir until you create a thin brown gravy.

Serves 4-5.

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Cajun Country -- New Iberia, Louisiana