New Orleans Catfish

Catfish fillets baked right on top of a curried rice bed with lemon slices and dots of butter. As the fish cooks, the juices drip down into the rice, flavoring every grain. The curry powder mixed into the rice adds a warm, aromatic note that pairs naturally with the mild, sweet catfish.

This one-dish setup means everything bakes together in the same pan. Cover it for most of the cooking time so the steam keeps the fish moist and the rice absorbs the lemony, buttery liquid. Uncover for the last few minutes to let the top brown slightly.

The lemon slices do more than garnish. They release juice as they bake, creating a bright, citrusy sauce that soaks into the rice and keeps the fish from drying out.

Pro Tips

• Spread the curried rice in an even layer under the fish so it cooks uniformly.
• Use thin lemon slices so they soften during baking and blend into the dish.
• Check the fish at 25 minutes. It should flake easily with a fork when done. Overcooked catfish turns rubbery.
• Keep the dish covered until the last five minutes. That trapped steam is doing important work.

Variations

• Use tilapia or cod fillets if catfish isn’t available.
• Add a teaspoon of Creole seasoning to the rice for more New Orleans heat.
• Top with toasted sliced almonds and fresh parsley for crunch and color.