Print

Healthy Clean Eating Baked Catfish Recipe with Lemon Herb Crust and Collard Green Slaw

baked catfish recipe - featured image
Print Recipe

A quick and easy baked catfish recipe featuring a crispy lemon herb panko crust paired with a fresh, tangy collard green slaw. Perfect for clean eating and weeknight dinners.

Ingredients

Scale
  • 4 catfish fillets (6–8 oz / 170–227 g each), fresh or thawed if frozen
  • 1 cup (120 g) panko breadcrumbs
  • Zest of 1 medium lemon
  • 2 tablespoons fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4 large collard green leaves, washed and thinly sliced (tough stems removed)
  • 1 medium carrot, julienned or shredded
  • ¼ small red onion, thinly sliced (optional)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine panko breadcrumbs, lemon zest, parsley, minced garlic, olive oil, salt, and black pepper. Stir until crumbs are evenly coated and slightly moistened.
  3. Pat catfish fillets dry with paper towels. Lightly sprinkle both sides with salt and pepper. Place fillets skin-side down on the prepared baking sheet.
  4. Press the lemon herb breadcrumb mixture evenly over the top of each catfish fillet, pressing gently to adhere.
  5. Bake for 12-15 minutes until fish flakes easily and crust is golden brown. For thicker fillets, bake closer to 15 minutes; thinner ones may need only 12 minutes.
  6. While fish bakes, prepare the slaw: thinly slice collard greens, julienne or shred carrot, and thinly slice red onion if using. Toss in a large bowl.
  7. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper until emulsified.
  8. Pour dressing over the slaw ingredients and massage the greens gently to soften them.
  9. Serve the baked catfish immediately with a generous portion of collard green slaw. Optionally, add a lemon wedge for extra brightness.

Notes

Pat the catfish fillets dry before applying the crust to ensure crispiness. If crust isn’t golden enough, broil for 1-2 minutes watching carefully to avoid burning. Massage collard greens with dressing to soften. For gluten-free crust, substitute panko with almond flour or gluten-free breadcrumbs. Optional toppings like toasted pine nuts or sliced almonds add extra crunch.

Nutrition

Keywords: baked catfish, lemon herb crust, collard green slaw, clean eating, healthy fish recipe, quick dinner, gluten-free option, dairy-free

Find it online: https://sweetstirring.com/healthy-clean-eating-baked-catfish-recipe-with-lemon-herb-crust-and-collard-green-slaw/