Baked Catfish Recipes

[Camp Cook]

Lemon Catfish Bake
Lemon and dill, the perfect flavor for fish fillets.

1 1/2 pounds catfish fillets, cut in 4 pieces
3/4 cup Lawry's Lemon Pepper Marinade with Lemon Juice
1/4 cup dry bread crumbs
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Lemon Pepper
1/2 teaspoon dried dill Paprika
4 lemon slices (garnish)

In re-sealable plastic bag, combine catfish fillets and Lemon Pepper Marinade with Lemon Juice; seal bag. Marinate 1 hour in refrigerator. In pie plate, combine bread crumbs, Seasoned Salt, Lemon Pepper and dill. Remove fish from marinade; shake off excess liquid. Dredge fish in bread crumb mixture. Place in greased 12x8x2-inch baking dish. Sprinkle lightly with paprika. Bake, uncovered, in 350¡F oven 25 to 30 minutes or until fish just begins to flake.

Makes 4 servings

HINT: Any type of fish fillets may be substituted.

Prep time: 10 minutes Marinate time: 1 hour
Cook time: 30 minutes

[Camp Cook]

Spanish-Style Baked Catfish
A colorful, authentic Spanish dish.

1 1/2 pounds catfish fillets, cut in 6 pieces
1/2 cup cornmeal Paprika
1 medium onion, chopped
1 tablespoon olive oil
1 cup chunky salsa
1/4 cup sliced ripe olives
1 teaspoon Lawry's Garlic Salt
1 teaspoon freshly grated lemon peel
Chopped parsley (garnish)
Lemon wedges (garnish)

Pat fish dry. Dredge fish in cornmeal. Place in lightly greased 12x8x2-inch baking dish. Sprinkle with paprika. Bake in 425¡F oven 20 to 25 minutes or until fish just begins to flake. Mean while, in medium skillet heat olive oil over medium-high heat until hot. Add onion; sauté 3 minutes. Stir in salsa, olives, Garlic Salt and lemon peel; heat through. Serve over baked fish. Garnish with parsley and lemon wedges.

Makes 6 servings

HINT: Seasoned dry bread crumbs can replace cornmeal.

Prep time: 20 minutes
Cook time: 25 minutes