Cajun Baked Catfish Dijon


Simple tasty baked fish recipe with that Cajun kick. Good for any flaky white fish fillets but catfish is the classic. Be careful how you mix the Dijon and the hot sauce, one overpowers the other or the two overpower the fish. I like to sprinkle some strong paprika (i.e. cayenne) at presentation for effect. Garnish with lemon wedges.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 2 pounds catfish fillets

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¾ cup thinly sliced red onion

  • 2 tablespoons butter

  • 1 cup mayonnaise

  • ¼ cup Dijon mustard

  • 2 tablespoons lemon juice

  • 1 teaspoon hot chile oil

  • ¼ cup chopped fresh cilantro


  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Arrange the catfish in a shallow baking dish; season liberally with salt and pepper.

  3. Spread onion slices over the fish.

  4. Dot fish with butter.

  5. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.

  6. Remove baking dish from oven.

  7. Preheat the oven's broiler.

  8. Mix the mayonnaise, Dijon mustard, lemon juice, and hot chile oil together in a bowl.

  9. Spread the mayonnaise mixture over the fish.

  10. Return the fish to the oven and broil until the sauce is browned and bubbly, 2 to 3 minutes.

  11. Garnish with chopped cilantro.

Nutrition Facts (per serving)

754 Calories
65g Fat
8g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 754
% Daily Value *
Total Fat 65g 83%
Saturated Fat 14g 68%
Cholesterol 150mg 50%
Sodium 1163mg 51%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 34g
Vitamin C 7mg 37%
Calcium 30mg 2%
Iron 2mg 9%
Potassium 636mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.