Liven up your weekday dinner with these quick, flavorful baked catfish fillets topped with melted mozzarella, ripe tomato and fresh basil.
This post is sponsored by The Catfish Institute. The opinions contained within are my own.
August is National Catfish Month, a fitting time to celebrate a versatile, mild-flavored fish that’s a staple in many households. U.S. farm-raised catfish is widely produced in a handful of states, with Mississippi, Arkansas, Alabama and Louisiana leading the industry. Farm-raised catfish has a clean, approachable taste that adapts well to many seasonings, which is why it’s a regular on our dinner table.
Why I Choose U.S. Farm-Raised Catfish
I always look for the U.S. Farm-Raised Catfish seal when buying fillets. U.S. farms follow stringent, voluntary standards covering pond conditions, water quality, feed and processing sanitation. These practices help ensure consistent quality and safety. Imported seafood is not inspected as thoroughly, and labeling mistakes or substitutions can occur, so I prefer the transparency that comes with U.S. farm-raised product.
2020 Catfish Farmers of the Year
Each year the industry recognizes outstanding producers from the top catfish states. The 2020 Catfish Farmers of the Year are Luke Smelley of Greensboro, Alabama; Terry Kruse of McCrory, Arkansas; and Will Nobile of Moorhead, Mississippi. These farmers represent dedication to responsible production and community-focused agriculture.
What Makes a Dish “Caprese”?
Caprese originates from Italy and traditionally features mozzarella, tomato and basil, arranged to reflect the colors of the Italian flag. In this recipe, those classic flavors are layered over seasoned baked catfish. As the fillets bake, the mozzarella melts and the tomato softens, creating a juicy, comforting combination that comes together quickly with minimal ingredients.
Fresh vs. Packaged Mozzarella
For best results use fresh mozzarella. It melts beautifully and provides a soft, milky texture that complements the delicate catfish. Prepackaged shredded cheese can work in a pinch, but fresh slices offer a better melt and a cleaner flavor.
How to Prepare Caprese Baked Catfish Fillets
Preheat the oven to 350°F. Pat four catfish fillets dry with paper towels to remove excess moisture so the seasoning adheres and the exterior gets a touch of crispness. Line a baking sheet with foil and spray it with cooking spray. Arrange the fillets in a single layer and brush each with a light coating of olive oil.
Mix the seasonings in a small bowl: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, 1 teaspoon salt and 1 tablespoon Italian seasoning. Sprinkle the blend evenly over the fillets, flip them and repeat the olive oil and seasoning on the other side.
Top each fillet with one slice of fresh mozzarella and one slice of ripe tomato. Bake at 350°F for 15–20 minutes, until the mozzarella is melted and the fish is opaque and flakes easily with a fork. Remove from the oven and sprinkle each fillet with chopped fresh basil, then finish with a light drizzle of balsamic vinegar.
Serve the Caprese baked catfish fillets alongside a simple salad, steamed vegetables or a grain of your choice for a balanced, quick weeknight meal.
More Catfish Recipe Ideas:
- Lemon Pepper Catfish Fillets
- Southern Fried Catfish
- Cornbread and Shrimp Stuffed Catfish Fillets
- Blackened Catfish with Creole Sauce
- Sautéed Catfish Fillet with Creole Mustard Sauce
- Skillet Grilled Catfish
Caprese Baked Catfish Fillets
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Ingredients
- 4 catfish fillets
- Olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Italian seasoning
- 4 slices fresh mozzarella cheese
- 4 slices ripe tomato
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
Instructions
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Preheat the oven to 350°F.
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Pat the catfish fillets dry with paper towels.
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Line a baking sheet with foil and spray with cooking spray. Arrange the fillets in a single layer and brush each with a light coat of olive oil.
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Combine garlic powder, onion powder, ground black pepper, salt and Italian seasoning. Sprinkle the fillets, flip them and repeat with oil and seasoning on the other side.
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Top each fillet with a slice of fresh mozzarella and a slice of tomato. Bake at 350°F for 15–20 minutes until the cheese is melted and the fish flakes easily.
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Before serving, sprinkle with chopped fresh basil and drizzle with balsamic vinegar.