Cheesy Stuffed Catfish with Spinach and Shrimp: A Gourmet Weeknight Dinner

There is something deeply comforting about the sound of a skillet sizzling and the aroma of minced garlic hitting warm olive oil. For many, catfish is a humble, soulful staple, but when you transform it into a Stuffed Catfish with cheese, spinach and shrimp, it moves from a simple weeknight meal to a centerpiece worth celebrating.

Imagine cutting into a perfectly golden fillet to find a molten, creamy center packed with tender shrimp and vibrant greens. The mild, buttery flavor of the catfish acts as the perfect canvas for the richness of the melted mozzarella and the bright zing of lemon zest. This recipe isn’t just about eating; it’s about the experience of textures—the flaky fish, the snap of the shrimp, and the velvety cheese.

Why You’ll Love This

• Restaurant Elegance at Home: It looks and tastes like a high-end seafood house dish but comes together in your own kitchen in under an hour.

• A Texture Powerhouse: You get the softness of the fish, the bite of the shrimp, and the gooey pull of the cheese in every single forkful.

• Nutrient-Dense Comfort: It’s rare to find a dish that feels this indulgent while still packing in a healthy serving of fresh spinach and lean protein.

The Skeptic at the Table

I remember serving this to my brother-in-law, a man who claimed for thirty years that he “wasn’t a fish person.” He usually associated catfish with heavy breading and deep fryers. When I placed this baked, herb-topped version in front of him, he was hesitant. However, after the first bite of the creamy shrimp and parmesan filling, his entire perspective shifted. He didn’t just finish his plate; he asked for the leftovers to take home for lunch the next day. It is the ultimate “conversion” dish for anyone who thinks they don’t enjoy seafood.

What Makes It Special

• Tender Shrimp: Sautéed quickly in garlic, they add a sweet, briny depth to the stuffing.

• Triple-Cheese Blend: A combination of mozzarella for the pull, cream cheese for the body, and Parmesan for that sharp, salty finish.

• Fresh Lemon Zest: This is the secret ingredient that cuts through the richness of the dairy and brightens the entire flavor profile.

• Fresh Spinach: Not only does it add a pop of color, but it also provides an earthy balance to the buttery catfish fillets.

Making It Happen

The process begins at the stove, where you create the heart of the dish. You’ll start by warming olive oil and letting the garlic dance in the pan until it’s fragrant and golden. Toss in the shrimp, watching them curl and turn a beautiful opaque pink, then pile in the spinach. It looks like a lot at first, but it quickly wilts down into a concentrated, flavorful green ribbon.

Once that mixture has cooled slightly, you’ll fold it into your cheeses. This creates a thick, savory paste that smells incredible even before it hits the oven. When you prepare the catfish, you aren’t just layering; you are building a pocket of flavor. Fold the fillets over that rich filling—almost like a culinary secret—and secure them. As they bake, the lemon juice and breadcrumbs form a light, crispy crust that protects the delicate meat of the fish, keeping it moist and tender until the moment it’s served.

You Must Know

• Pat the Fish Dry: Before stuffing, use a paper towel to remove excess moisture from the fillets to ensure the seasoning sticks and the fish doesn’t steam.

• Don’t Overcook the Shrimp: Remember, they will cook again in the oven, so pull them off the stove the second they turn pink to keep them from becoming rubbery.

• Softened Cheese is Key: Make sure your cream cheese is at room temperature so it blends smoothly without leaving lumps in your filling.

Serving Ideas

To round out the meal, serve this Stuffed Catfish with cheese, spinach and shrimp alongside a bed of wild rice or a light, lemon-infused quinoa. For a vegetable side, roasted asparagus or sautéed green beans with toasted almonds provide a lovely crunch.

Drink Pairings: A crisp, chilled Sauvignon Blanc or a light Pinot Grigio works beautifully to balance the creaminess. If you prefer non-alcoholic options, a sparkling water with a heavy squeeze of lime and a sprig of mint is refreshing and bright.

Make It Different

• Spicy Kick: Add a pinch of red pepper flakes or a dash of Cajun seasoning to the stuffing for some Southern heat.

• Low Carb: Skip the breadcrumb topping entirely for a keto-friendly version that is just as delicious.

• Alternative Fish: If you can’t find catfish, this stuffing works beautifully with tilapia, flounder, or even a thick-cut salmon fillet.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, avoid the microwave if possible, as it can toughen the fish. Instead, place the fillets in a covered baking dish at 325°F for about 10–12 minutes until heated through. This preserves the creamy texture of the cheese and the flakes of the catfish.

Success Tips

For the best results, use fresh, wild-caught catfish if available, as the flavor is much cleaner. Also, if your fillets are particularly thick, you can butterfly them by slicing through the side (but not all the way through) to create a larger “book” to hold even more of that delicious shrimp and spinach mixture.

Frequently Asked Questions

Do I really need to use toothpicks?

It helps keep the filling from oozing out during the baking process, but if you tuck the edges carefully and don’t overstuff, the fillets will often stay closed on their own.

Can I use frozen spinach?

Yes, but you must squeeze out every drop of water after thawing it. Otherwise, the filling will become watery and thin.

How do I know when the catfish is fully cooked?

The fish should reach an internal temperature of 145°F. Visually, the meat will turn from translucent to opaque and will flake easily when pressed with a fork.

Is it okay to use pre-shredded cheese?

While convenient, freshly grated cheese melts much smoother because it lacks the anti-clumping starches found in bagged versions.

Can I prepare the filling in advance?

Absolutely. You can make the shrimp and spinach cheese mixture up to 24 hours in advance and keep it in the fridge until you are ready to stuff and bake.

Recipe Card: Stuffed Catfish with Cheese, Spinach and Shrimp

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 4

Category: Main Course / Seafood

Difficulty: Medium

Cuisine: American / Fusion

Yield: 4 stuffed fillets

Equipment: Large skillet, medium mixing bowl, 9×13 baking dish, toothpicks (optional).

Ingredients

• 4 catfish fillets

• 1 cup shrimp, peeled and deveined

• 2 cups fresh spinach

• 1 cup shredded mozzarella cheese

• 1/2 cup cream cheese, softened

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon lemon zest

• Salt and pepper to taste

• 1 tablespoon lemon juice

• 2 tablespoons breadcrumbs (optional for topping)

• Fresh parsley, chopped, for garnish

Instructions

1. Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease your baking dish.

2. Sauté the Filling: In a skillet, heat olive oil over medium heat. Add the minced garlic, stirring for about 30 seconds until fragrant. Toss in the shrimp and cook for 2–3 minutes until they turn pink. Add the spinach and cook just until it wilts. Remove the skillet from the heat.

3. Create the Cheese Mixture: In a medium bowl, combine the warm shrimp and spinach with the softened cream cheese, mozzarella, Parmesan, and lemon zest. Season with salt and pepper. Stir until the cheeses are well-incorporated and creamy.

4. Stuff the Fillets: Lay your catfish fillets flat. Spoon a generous amount of the mixture onto one half of each fillet. Fold the other half over. If the fillets are slippery, secure the edges with a couple of toothpicks.

5. Bake to Perfection: Place the fillets in the prepared baking dish. Drizzle with lemon juice and a light dusting of breadcrumbs if you want a bit of crunch. Bake for 20–25 minutes.

6. Garnish and Serve: Once the fish is opaque and the topping is golden, remove from the oven. Sprinkle with fresh parsley and serve immediately.

Notes

• If using larger shrimp, chop them into bite-sized pieces before mixing them with the cheese so they distribute evenly.

• Ensure the cream cheese is truly soft to avoid “white spots” in your filling.

Nutrition

• Calories: Approximately 380 kcal per serving

• Protein: 35g

• Fat: 22g

• Carbohydrates: 6g