1 ½tablespoonslemon juice freshly squeezedabout ½ lemon
salt and pepper to taste
4catfish fillets 6-8oz each
2tablespoonsfresh finely chopped parsley
Preheat oven to 425°. Oil cast iron skillet with olive oil.
In medium bowl, mix together the cheese, breadcrumbs, butter, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season with salt and pepper. Arrange the fish in oiled skillet
Spread about 3 tablespoons of the cheese mixture over each fillet and pat to lightly pack onto fish.
Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
Remove from oven, garnish with fresh parsley and serve immediately.
Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.
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