Can’t Miss Catfish 

I love fish and seafood. I adapted this recipes from Paula Dean’s Can’t Miss Red Snapper, because I prefer catfish to red snapper.  This simple and flavorful recipe is very forgiving. There’s not a lot of measuring required, just go with what feels right. Can’t miss catfish is awesome with couscous or quinoa to soak up the saucy roasted veggies. I’ve even made a fish sandwich with the leftovers. Any white freshly firm fish works with this dish. Use a variety of peppers for a colorful tasty dish that’s light but very satisfying. 

Peace & Java
Prep Time: 15 min            Cook Time: 15 min              Total Time: 30 min     
Serving Size: 1 4 ounce fillet with 1 cup veggies

Servings: 4                          Difficulty: Easy Peasy        Yield: 4 servings


2 (8 ounce) catfish fillets, about 1/2 inch thick

6-8 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 sweet onion, sliced

1/2 cup freshly grated Parmesan cheese

1 tablespoon Worscestershire sauce

2-3 teaspoons Old Bay or Cajun seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


1. Preheat oven to 350 degrees.

2. Season the fish with old bay or Cajun seasoning, salt and pepper and Worcestershire.

3. Spread the onions and papers on a 13×9 baking sheet and place the fish fillets on top.

4. Bake for 10-12 minutes, remove the pan from the oven and baste with pan juices. Sprinkle the fish with Parmesan cheese and place under the broiler for 2-3 minutes until the cheese browns.


Don’t like catfish? No problem, try tilapia, halibut, cod or red snapper.