Catfish with Pesto



  • 4 U.S. farm-raised catfish fillets
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground red pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided


  • 1/2 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons chopped pecans
  • 2 tablespoons olive oil
  • 2 teaspoons butter


  1. Catfish: Heat oven to 350 degrees F.
  2. Rinse fillets and pat dry.
  3. Combine all dry ingredients. Coat fillets evenly and shake off excess coating. Heat 1 tablespoon each of the butter and oil over medium-high heat in a large skillet until butter foams but doesn't burn.
  4. Cook 2 fillets, rounded side down, for 2 minutes. Transfer to a baking sheet, rounded side up. Wipe skillet, add remaining butter and oil. Repeat cooking process with remaining fillets. Spread fillets with pesto. Bake for 6 to 7 minutes, or until fish flakes easily when tested with a fork.
  5. Pesto: Combine all ingredients in food processor with metal blade. Pulse-chop to a coarse paste. Use immediately or cover and refrigerate.

Serves 4

Source: The Catfish Institute

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