steak catfish

(NewsUSA) – Whoever taught you how to cook, be it Mom, Grandma or the Food Network, probably shared the secret to no-muss, no-fuss baking. After all, many chefs know that cooking with parchment paper is critical for moist cookies, brownies, and other sweet treats.

Do you also think of using parchment paper for meats, seafood, pizza, soup, fondue, vegetables and more? You should — the tool is practically limitless. It can be used in dozens of dishes with the most straightforward clean-up. Plus, unlike wax paper or plastic wrap, parchment paper doesn’t melt onto your food.

Check out a savory catfish recipe using parchment paper and U.S. Farm-Raised Catfish:


Baked Catfish in Papillotes

baked catfish

  • 2 U.S. Farm-Raised Catfish fillets
  • 2 celery ribs, cut into long strips
  • 1 large carrot, peeled and cut into long strips
  • 1 medium red onion, sliced
  • 1/4 cup olive oil
  • 2 large sheets parchment paper
  • 3 tablespoons dry white wine
  • 1 lemon, juiced
  • 2 tablespoons clam juice
  • 1 large tomato, chopped (seeded)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

1. Preheat oven to 400 F. Bring a small pot of water to boil. Add celery and carrots; cook 1 minute. Remove and place in a bowl under running cold water. Place on paper towel to dry.

2. Cut 2 sheets of large parchment paper into a 20 by 20-inch square; fold in half and lightly crease. Unfold paper; lightly brush one side of each paper with olive oil. Divide celery, carrots, and onion evenly into a small pile on one-half of each paper. Place one fillet on top of each. Lightly fold up edges to create a small, bowl-like vessel.

3. In a mixing bowl, combine wine, lemon juice, and clam juice. Drizzle each fillet with three tablespoons of mixture, ensuring that it is contained in the paper. Place half the chopped tomato over each fillet and sprinkle half of each fresh herb over tomatoes. Season with salt and pepper.

4. Fold parchment paper over fillet and vegetables. Beginning at the creased corner, start folding the edges over one-half inch. Continue until the paper is a series of tight, overlapping folds, creating “papillotes.”

5. Place papillotes on a large baking sheet. Bake 11 minutes or until
bags are nicely puffed and slightly browned.

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