Ingredients:

  • 4 (6 oz / 170g each) catfish fillets, skin on or off
  • 2 tablespoons / 30ml olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup / 50g panko breadcrumbs (Japanese breadcrumbs)
  • 1/4 cup / 25g finely grated Parmesan cheese
  • 2 tablespoons / 30ml melted unsalted butter
  • 2 tablespoons / 15g finely chopped fresh parsley
  • 1 tablespoon / 7g finely chopped fresh dill
  • 1 tablespoon / 6g lemon zest (from about 1 lemon)
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (if using).
  2. In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, parsley, dill, lemon zest, and minced garlic. Season with salt, garlic powder and onion powder. Mix well until evenly combined.
  3. Pat the catfish fillets dry with paper towels. Drizzle with olive oil and season generously with salt and pepper.
  4. Spoon the lemon-herb crust evenly over the top of each catfish fillet, gently pressing it to adhere.
  5. Place the prepared catfish fillets on the prepared baking sheet. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork and the crust is golden brown. Internal temperature should reach 145°F (63°C).
  6. Remove from the oven and serve immediately.