Liven up your weekday dinner with quick, flavorful baked catfish fillets topped with melted fresh mozzarella, ripe tomato and fragrant basil.
This post is sponsored by The Catfish Institute. The opinions are my own.
August is National Catfish Month, a nod to the long history and importance of catfish farming in the South. Farm-raised catfish in the United States is concentrated in a few states — Mississippi, Arkansas, Alabama and Louisiana — with Mississippi often leading production. U.S. farm-raised catfish has a mild, clean flavor that appeals to kids and adults alike and accepts a wide range of seasonings, making it a reliable choice when I want to refresh weeknight menus.
Why I Choose U.S. Farm-Raised Catfish
I always look for the U.S. Farm-Raised Catfish seal when buying fillets. Domestic farms follow strict voluntary standards that cover pond conditions, water quality, feed and processor sanitation. These guidelines help ensure a consistent, safe product. Imported seafood is not tested comprehensively — only a small fraction is inspected by the FDA — and mislabeling can occur, making it harder to know exactly what you’re buying.
2020 Catfish Farmers of the Year
Each year the industry honors a top farmer from the leading production states for their contributions and stewardship. In 2020 the Catfish Farmers of the Year were Luke Smelley of Greensboro, Alabama; Terry Kruse of McCrory, Arkansas; and Will Nobile of Moorhead, Mississippi.
What Makes a Dish “Caprese”?
Traditional Caprese features fresh mozzarella, tomato and basil, inspired by the colors of the Italian flag. For this recipe, those classic flavors are layered over seasoned baked catfish fillets. As the fish cooks, the mozzarella softens and melts while the tomato becomes warm and juicy, creating a simple yet satisfying main course that comes together in minutes.
Fresh vs. Packaged Mozzarella
I recommend fresh mozzarella for this dish. It has a soft, creamy texture and melts beautifully, creating the silky, stringy cheese topping that complements the tender catfish. Prepackaged mozzarella can be convenient, but the fresh variety elevates the overall texture and flavor.
How to Prepare Caprese Baked Catfish Fillets
Preheat the oven to 350°F. Pat four U.S. Farm-Raised catfish fillets dry with paper towels — removing excess moisture helps the seasoning stick and promotes a lightly crisp exterior.
Line a baking sheet with aluminum foil and spray lightly with cooking spray. Arrange fillets in a single layer and brush each with a light coating of olive oil.
In a small bowl combine 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1 teaspoon salt and 1 tablespoon Italian seasoning. Sprinkle the mixture evenly over the fillets, flip them over and repeat the oil and seasoning on the other side.
Top each seasoned fillet with one slice of fresh mozzarella and then one slice of ripe tomato. Bake at 350°F for 15–20 minutes, until the cheese is melted and the fish is opaque and flakes easily with a fork.
Just before serving, sprinkle each fillet with 2 tablespoons chopped fresh basil and drizzle with 2 tablespoons balsamic vinegar for brightness and balance.
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
Print
Pin
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
-
Preheat the oven to 350°F.
-
Pat the catfish fillets dry with paper towels.
-
Line a baking sheet with foil and spray with cooking spray. Arrange fillets in a single layer and brush each with a light coat of olive oil.
-
Combine the garlic powder, onion powder, black pepper, salt and Italian seasoning. Sprinkle the fillets with the mixture, flip and repeat on the other side.
-
Top each fillet with a slice of fresh mozzarella and a slice of tomato. Bake 15–20 minutes until the cheese is melted and the fish flakes easily.
-
Before serving, sprinkle with chopped fresh basil and drizzle with balsamic vinegar.