TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, sliced thick
  • 4 (6 to 8-ounce) skinless catfish fillets
  • 2 teaspoons Emeril's Original Essence or Creole Seasoning, recipe follows
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground white pepper, plus more to taste
  • 1 teaspoon fresh thyme leaves
  • 1 lemon, halved
  • 1 tablespoon chopped fresh parsley, optional
  • Lemon wedges, for serving, optional
  • Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Position a rack about 4-inches from the broiler element and preheat the broiler.

Line a rimmed baking sheet with aluminum foil. Drizzle 1 tablespoon of the olive oil on the pan, spread the onion slices in one layer and drizzle with another tablespoon olive oil and season lightly with salt, and pepper. Season the catfish fillets on both sides with the Essence, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Place the fillets on top of the onion slices. Squeeze the lemon juice over the fillets and drizzle with the remaining tablespoon of olive oil.

Place the baking sheet under the broiler and cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove the fillets from the oven and serve immediately, sprinkled with the fresh parsley, if using, and garnished with lemon wedges, if desired.
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.