The crust is built from sour cream, mayonnaise, Parmigiano Reggiano, fresh dill, thyme, and tarragon, mixed together and spread over the fillets before they go under the broiler. In about fifteen minutes the topping turns golden and the fish beneath stays tender and moist. The three herbs do not compete; they work together to give the crust a fragrance that fills the kitchen and makes the fish smell like exactly what it is: something worth eating.
Two fillets, one baking dish, and fifteen minutes under the broiler. The broiler is the technique worth noting. It does in minutes what the oven takes twice as long to achieve and gives the crust a color and crispness that baking alone cannot match. A weeknight dinner for two that requires almost no planning.
When I was young, we did not eat a lot of fish. The reason for that was that my mother has an aversion to ‘cooking smells’ in her house. Oh she cooks and she cooks well, but after dinner, all doors and windows are opened. Whether it is steaming hot (hardly happens in Holland) or freezing cold, the house is being aired out. That’s my mom.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Catfish fillets
- Mayonnaise
- Sour cream
- Dill
- Thyme
- Tarragon
- Parmigiano Reggiano cheese
Earlier this week, when Spring announced itself, it was warm during the day, the temperature dipped quickly at night. So, instead of grilling the catfish, my preferred cooking method for this fish, I decided this time, to prepare it in the oven, under the broiler, with a little simple spread.
How to Make Catfish with Parmesan & Herb Crust
Step 1 – Make the Parmesan and Herb spread by mixing sour cream, mayonnaise, Parmigiano Reggiano cheese, fresh herbs, butter and lemon juice.
Step 2 – Place the catfish fillets on a baking sheet lined with parchment paper. Sprinkle with salt and pepper and divide the Parmesan and herbs spread over the fillets. Cover with some cheese and place the baking sheet in the oven.
Step 3 – Place the baking sheet under the broiler set to high for about 5 minutes. Place it relatively close to the heating elements, like 4-6 inches. Then lower the temperature of the broiler and bake for another 10-15 minutes. The catfish is done, when it reaches 145°F.
You’ll end up with a nicely light brown colored fish that is flaky and moist. Serve the fish on a plate and ENJOY !
Catfish with Parmesan & Herb Crust
Pin Recipe Facebook Share by TextIngredients
- 1 pound catfish fillets
- salt and pepper
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon butter, melted
- 1/2 tablespoon dill, chopped
- 1/2 tablespoon thyme
- 1/4 teaspoon tarragon, dried
- 1/2 tablespoon lemon juice
- 2 tablespoons Parmigiano Reggiano cheese, grated
Instructions
- Cover a baking sheet with parchment paper and heat the broiler to high.
- Salt and pepper your fish fillets.
- Combine 1/4 cup cheese with mayonnaise, sour cream, butter, dill, thyme, tarragon and lemon juice.
- Place fish on baking sheet and cover with cheese-herb spread. Sprinkle with remaining grated cheese.
- Place baking sheet under broiler and bake for 5 minutes.
- Lower the temperature of the broiler and bake another 10-15 minutes or until the fish becomes flaky and internal temperature reaches 145°F.
- Serve fish and ENJOY !
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.