I love how this recipe turns a simple whole catfish into something vibrant and delicious. Roasting the fish in foil helps keep it juicy and tender, while the blend of herbs, garlic, peppers, and onions creates a deeply savory flavor. The addition of ginger and habanero gives it a gentle heat and brightness that cuts through the richness of the fish. Plus, it’s low in carbs and high in protein, making it a smart choice when I want something hearty but healthy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 whole catfish
¼ cup olive oil
½ red bell pepper
½ onion, chopped
2 garlic cloves, minced
½ teaspoon ginger root, finely chopped
1 habanero pepper
½ sprig thyme leaves
½ sprig dill
1 sprig sage
Directions
I preheat the oven to 400°F (200°C).
In a blender or food processor, I combine the red bell pepper, habanero, and onion. Then I add the ginger, garlic, thyme, dill, sage, and a pinch of salt. I blend until the mixture is smooth and aromatic.
To prepare the catfish, I clean it thoroughly—rubbing it with lemon juice to reduce the fishy smell and sliminess.
I make 3–4 shallow slices on each side of the fish to help it absorb flavor. I then stuff about half of the pureed pepper-herb mixture into those cuts and the center slit.
I wrap the fish tightly in foil and place it on the bottom rack of the oven. I let it bake for 45 minutes.
While the fish bakes, I heat ¼ cup olive oil in a pan over medium heat and cook the remaining pepper mixture for about 5 minutes to turn it into a warm sauce (optional).
After 45 minutes, I open the top of the foil and return the fish to the oven for another 5 minutes to allow the top to brown slightly.
Once baked, I remove the fish, drizzle it with the warm sauce, or simply a little olive oil, and serve it hot.
Servings and timing
This recipe serves 4 people.
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes
Calories per serving: Approximately 347 kcal
Variations
Sometimes I swap out the herbs based on what I have—rosemary, parsley, or cilantro all work well. If I want a spicier version, I add an extra habanero or a pinch of chili flakes. For a milder dish, I leave the hot pepper out entirely. I’ve also tried stuffing the fish with lemon slices for a citrusy twist.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 2 days. I reheat gently in the oven at 300°F (150°C) for 10–15 minutes or in a skillet with a splash of olive oil. I try to avoid microwaving it to maintain the fish’s texture and flavor.
FAQs
Can I use a different type of fish?
Yes, I’ve used tilapia, snapper, and sea bass with similar results. Just adjust the cooking time based on the size and thickness of the fish.
How do I reduce the fishy smell?
Rubbing the catfish with lemon juice before cooking helps a lot. It cuts the smell and helps clean the surface of the fish.
Do I have to use foil?
Yes, wrapping the fish in foil helps it steam in its own juices, keeping it moist and flavorful. If I want a crispier finish, I open the foil near the end of baking.
Can I make this dish less spicy?
Definitely. I leave out the habanero or use just a small piece for a milder version. Bell peppers alone still give it great flavor without heat.
What should I serve with baked catfish?
I usually pair it with steamed vegetables, cauliflower rice, or a fresh green salad. It also goes well with yams or a simple rice pilaf.
Conclusion
This Baked Whole Catfish is a go-to when I want a bold, herby, and healthy main dish that feels special but doesn’t take all day. With its vibrant spice blend and perfectly roasted texture, it’s a simple way to elevate dinner with minimal effort. Whether I’m making it spicy or keeping it mild, this recipe always delivers rich flavor and comforting satisfaction.
