Baked Catfish No Breading

This recipe for Baked Catfish with No Breading is a super simple way to prepare catfish that still results in tender, flavorful filets. It’s the perfect protein that will go well with your favorite side dish to make a tasty dinner.

Baking catfish is one of my favorite ways to prepare it. The fish retains its moisture and is still incredibly flavorful! Since the oven does all of the work, it gives you more time to relax during the cooking time.

Oven-baked catfish is very underrated. You still get some nice color on the outside while the middle is still juicy and tender. Use your favorite seasonings and you’ll have a winning protein for your next meal. 

This is one of the best oven-baked catfish no breading recipes. It’s easy and delicious! Other varieties of fish come out perfectly when baked, too. Try Easy Baked Bruschetta Salmon or Almond Crusted Walleye for your next seafood meal.

Why You’ll Love This Baked Catfish No Breading Recipe

• Ready in 30 minutes: This delectable oven-baked catfish with no breading is cooked to perfection in just 30 minutes.
• Customizable flavors: Use your favorite spices, sauce, or marinade for these baked catfish filets.
• Makes great leftovers: This baked catfish tastes just as good the next day! Add it to a salad if you like.

Ingredients

Here is everything that you need to make this catfish oven recipe. It’s very budget-friendly, too!

• Catfish: You can use fresh or frozen catfish filets for this baked catfish recipe. Thaw the frozen catfish in the refrigerator overnight before cooking.
• Seasonings: The mild flavor of the catfish allows you to use any spices that you like. For this particular recipe, I chose garlic powder, onion powder, basil, thyme, salt, and pepper. These add just enough flavor without overpowering. Feel free to use smoked paprika, too.
• Lemon: Citrus and fish are the best match. I place lemon slices over the catfish filets as they bake for lemon flavor and moisture. 
• Fresh Parsley: As an optional garnish, you can sprinkle freshly chopped parsley over the oven-baked catfish for color.

See the recipe card below for the full ingredient list and exact quantities of each ingredient.

Variations

• Butter and garlic: Combine butter, minced garlic, and your favorite spices and add them to the catfish filets before baking for a rich and savory catfish recipe.
• Spicy cajun: Use your favorite cajun seasoning blend and generously season the catfish for a kick.
• Mediterranean-inspired: Add capers, ground coriander, and a drizzle of olive oil for a delicious Mediterranean twist.

How to Make Baked Catfish Filets with No Breading

Here are the instructions on how to make oven-baked catfish with no breading.

Step 1: Prepare the oven and baking dish. Preheat the oven to 350 degrees F. Grease a large baking dish with oil or cooking spray.

Step 6: Garnish and serve. Top with fresh chopped parsley and enjoy with your favorite side dish.

⭐️ Hint: To ensure that the catfish is cooked properly, use a fork to test for flakiness. If it flakes easily, it’s ready.

If you love recipes like this, you may also enjoy our Catfish Po’ Boy Sandwich, Crispy Cod Sandwich, Pancake Batter Fried Fish or Best Catfish Sandwich.

Storage

Storing: Store leftover baked catfish in an airtight container for up to 2 days in the refrigerator. To freeze, place the catfish filets in a freezer-safe bag or container and store them in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating. 

Reheating: Reheat in a 350-degree F oven or air fryer until warm.

Serving Suggestions

• Vegetable Side Dishes. Great veggie sides to pair with this baked catfish recipe are Crockpot Corn on the Cob and Skillet-Roasted Broccoli.
• Add to a Salad. Turn this recipe into baked catfish nuggets with no breading and use them to top Classic Pasta Salad.
• Potatoes: Make a simple potato side dish like Garlic Mashed Potato Cakes or Sliced Potatoes in the Air Fryer for serving.
• Dipping Sauce: My favorite sauces for this oven-baked catfish are Basil Aioli and Kraft Copycat Tartar Sauce.

Tips

• Make it ahead. Cook your catfish the day before and reheat it the next day for dinner in a pinch or a delicious and healthy lunch.
• Watch the thickness. Not all catfish filets are going to be the same. If you end up with one or more that are much thicker than the rest, slice them so they all can cook as evenly as possible.
• Let it rest. Allow your catfish filets to rest for about 5 minutes when they come out of the oven. This lets all of the juices redistribute so that when you cut into the fish, it’s extra moist and juicy.

Recipe FAQs

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Ready to get cooking? Remember that you can print this recipe if you would like.