This was a great recipe and extremely easy. I made it exactly per the recipe other than using Tilapia filets as that's what I had on hand. But that was the only change I made. I only gave this four stars because it was a little too much parsley for me and it seemed the other herbs didn't quite mix with the parsley. I put the herbs in a covered container and shook it to get everything to mix but the herbs stayed in the bottom of the container and the parsley stayed on top. But the fish still had a great taste and was verty moist and I would definitely make again but try to figure out how to get the herbs blended better before putting on the fish.
I was looking for a quick easy low-carb recipe and this seemed to fit the bill. Flavor was decent but I think I would have enjoyed this better with fresh rather than dried herbs. I may try this in future.
The only catfish available here is farm raised which I don't care for so I used sea perch. I followed the rest of the recipe. We enjoyed this and I imagine it would be even better with wild caught catfish. Thanks Jordan!
As a 20 year vegequarian I miss my the juicy fat of roasted meat. I had no idea baked catfish could fill that void! The herbs were awesome and I used some fresh from the garden.
The fish came out with a mild flavor. It's not bad. Nothing spectacular added a teaspoon of salt to the recipe and also mixed all the herbs into the butter mixture.
I made something similar. I used basil garlic powder a couple drops of lemon juice salt pepper and coconut oil... It was amazing! haha I was apprehensive of the coconut oil but surprisingly it added a gentle sweetness to it.
I really liked this dish. I used The Spice Hunter- Seafood Seasoning instead of the ingredients listed. I did use the butter with just a 1/4 teaspoon of lemon juice. The fillets were perfect after 20 minutes.I ate this with corn grits with yellow bell pepper for my side. I will definitely try this dish again.
This was quite nice - surprisingly I found the leftovers even better (I ate the 4 servings over three nights). I made it almost exactly as written except for a little more catfish. My regular store was out of catfish so I went to another store that had huge fillets about 14 ounces each. So I used two of those cut in half. Also my pantry had both dried thyme leaves and ground thyme - I figured the former was more appropriate for this recipe. It did take me quite a bit longer to cook the fish though - maybe 30 minutes. A fairly simple dish but I enjoyed it quite a bit.
I ground the herbs together to mingle the flavors and instead of the dried basil I had some left over basil pesto so rubbed that on the fish before adding the other herbs. A keeper recipe thanks.
