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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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