15 Delicious Italian Catfish Fillet Recipes You’ll Love

Catfish fillets are versatile, tender, and perfect for absorbing bold Italian flavors.

From zesty lemon and garlic marinades to rich tomato sauces and fresh herbs, Italian cuisine elevates catfish into a deliciously satisfying meal.

Cooking catfish fillets in simple, authentic Italian styles allows for quick weeknight dinners or elegant meals for guests.

Whether pan-seared, baked, or simmered in a skillet, these recipes showcase the delicate flavor of catfish while infusing it with classic Italian ingredients.

In this article, we’ve curated 15 Italian catfish fillet recipes that are easy to prepare, bursting with flavor, and sure to impress family and friends alike.

These recipes combine tradition, freshness, and creativity, giving catfish a starring role in Italian cooking.

15 Delicious Italian Catfish Fillet Recipes You’ll Love

Italian flavors transform catfish fillets into meals that are vibrant, aromatic, and satisfying.

From light, citrusy dishes to hearty tomato-based sauces, there’s a recipe for every occasion and taste preference.

These 15 recipes highlight the versatility of catfish and demonstrate how easy it is to prepare delicious Italian-inspired seafood at home.

Cooking catfish in Italian styles is perfect for family dinners, special occasions, or simply exploring new flavors in your kitchen.

With fresh herbs, olive oil, garlic, and tomatoes, each dish embodies the heart of Italian cuisine while celebrating the mild, tender taste of catfish.

Give these recipes a try and enjoy a true Italian seafood experience from the comfort of your home.

Lemon Herb Catfish Fillet in White Wine Sauce

This Italian-style catfish fillet is tender, flaky, and infused with bright lemon and aromatic herbs.

A delicate white wine sauce complements the mild flavor of the fish perfectly.

Cooking in a skillet ensures the fillets remain juicy while absorbing the savory sauce.

This dish is elegant enough for dinner parties yet simple for a weeknight meal.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 lemon, sliced
• 1 tsp fresh thyme
• 1 tsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season the catfish fillets with salt and pepper.
• Add fillets to the skillet and sear for 3–4 minutes per side until golden brown.
• Remove the fish and set aside.
• Add garlic and white wine to the skillet, scraping up any browned bits.
• Simmer for 2–3 minutes until slightly reduced.
• Return the fillets to the skillet, add lemon slices and thyme, and cook for 2 more minutes.
• Sprinkle with fresh parsley before serving.

The catfish is juicy, flavorful, and perfectly tender.

The white wine and lemon sauce enhances the mild flavor without overpowering it.

Fresh herbs provide a fragrant, aromatic finish.

This dish is ideal for pairing with roasted vegetables or light pasta.

Every bite delivers a refined, Italian-inspired seafood experience.

Tomato Basil Catfish Fillet Bake

This baked catfish fillet combines juicy tomatoes, fragrant basil, and savory garlic.

The fillets absorb the rich tomato flavors while maintaining their tender texture.

Baking in the oven creates a healthy, fuss-free meal that’s packed with Italian charm.

It’s an ideal dish for family dinners or casual entertaining.

Ingredients:

• 4 catfish fillets
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• ½ cup fresh basil leaves, chopped
• Salt and pepper, to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Place catfish fillets in a lightly greased baking dish.
• In a bowl, toss cherry tomatoes, garlic, olive oil, oregano, salt, and pepper.
• Spread the tomato mixture over the fillets evenly.
• Sprinkle Parmesan cheese on top.
• Bake for 20–25 minutes until the fish is cooked through and flakes easily.
• Garnish with fresh basil before serving.

The catfish is moist, tender, and infused with tomato and garlic flavors.

Parmesan adds a subtle, nutty richness.

Fresh basil provides a bright, aromatic finish.

It is a simple yet flavorful Italian dish perfect for any meal.

Every forkful offers comforting, wholesome, and vibrant flavors.

Pan-Seared Catfish with Capers and Olives

This Mediterranean-inspired catfish is pan-seared to perfection and served with tangy capers and briny olives.

The combination of ingredients delivers a savory, slightly salty, and aromatic Italian flavor.

Cooking in a skillet ensures a golden crust while keeping the fish moist and tender.

It pairs beautifully with roasted potatoes or sautéed vegetables.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp capers
• ½ cup pitted black olives, sliced
• ½ cup cherry tomatoes, halved
• 1 tsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt and pepper.
• Sear fillets for 3–4 minutes per side until golden and cooked through.
• Remove the fish and set aside.
• Add garlic, capers, olives, and cherry tomatoes to the skillet.
• Cook for 3–4 minutes, stirring gently, until tomatoes soften.
• Return catfish to the skillet and spoon the sauce over the fillets.
• Garnish with fresh parsley before serving.

The catfish is golden, tender, and perfectly cooked.

Capers and olives create a tangy, briny, and savory sauce.

Cherry tomatoes add sweetness and freshness.

This dish is elegant yet easy to prepare for any Italian-inspired meal.

Each bite delivers a rich combination of textures and flavors.

Garlic Butter Catfish with Italian Herbs

This recipe features catfish fillets coated in a rich garlic butter and sprinkled with Italian herbs.

The fillets are cooked in a skillet for a crisp exterior and tender interior.

The aromatic butter sauce elevates the mild fish with savory, fragrant notes.

It’s a quick and elegant Italian seafood dish suitable for weeknight dinners.

Ingredients:

• 4 catfish fillets
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions:

• Melt butter in a cast iron skillet over medium heat.
• Add garlic and cook for 1 minute until fragrant.
• Season fillets with salt, pepper, oregano, and basil.
• Place fillets in the skillet and cook 3–4 minutes per side until golden brown.
• Spoon garlic butter over the fish while cooking.
• Remove from heat and sprinkle with fresh parsley.
• Serve immediately with lemon wedges.

The catfish is tender, flavorful, and infused with garlic butter.

Italian herbs enhance the richness with aromatic, earthy notes.

The lemon wedges add a bright, fresh finish.

This simple recipe is elegant, quick, and satisfying.

Every bite is buttery, aromatic, and full of Italian charm.

Catfish Piccata with Lemon and White Wine

Catfish fillets are lightly pan-fried and finished in a zesty lemon and white wine piccata sauce.

Capers add a tangy, briny accent that complements the mild fish beautifully.

Cooking in a skillet ensures the fillets are golden on the outside and moist inside.

This dish is light, flavorful, and perfect for an Italian-inspired dinner.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 tbsp butter
• 1 lemon, juiced
• ¼ cup dry white wine
• 2 tbsp capers
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish with salt and pepper.
• Sear fillets for 3–4 minutes per side until golden.
• Remove fish and set aside.
• Add butter, lemon juice, white wine, and capers to the skillet.
• Simmer for 2–3 minutes until slightly thickened.
• Return catfish to the skillet and spoon the sauce over the fillets.
• Garnish with fresh parsley before serving.

The catfish is tender, flaky, and full of bright, zesty flavors.

The lemon and capers enhance the mild fish with tangy and savory notes.

White wine adds richness and depth.

This elegant Italian dish is perfect for entertaining or a special weeknight meal.

Every bite is flavorful, aromatic, and beautifully balanced

Mediterranean Catfish Fillet with Sun-Dried Tomatoes and Olives

This Italian-inspired catfish fillet combines the sweetness of sun-dried tomatoes with the briny tang of olives.

The fish remains tender and flaky while absorbing the rich, aromatic flavors.

Cooking in a cast iron skillet ensures a golden crust and deep, savory taste.

It’s a colorful, vibrant dish that pairs beautifully with crusty bread or a light salad.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• ½ cup black olives, pitted and sliced
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

• Heat olive oil in a cast iron skillet over medium heat.
• Season the catfish fillets with salt, pepper, and oregano.
• Sear fillets for 3–4 minutes per side until golden and cooked through.
• Remove fish and set aside.
• Add garlic, sun-dried tomatoes, olives, and crushed red pepper to the skillet.
• Sauté for 3–4 minutes until fragrant and slightly softened.
• Return the catfish fillets to the skillet and spoon the tomato-olive mixture over them.
• Garnish with fresh parsley before serving.

The catfish is tender, flavorful, and perfectly cooked.

Sun-dried tomatoes add sweetness while olives bring a briny, savory contrast.

Garlic and herbs enhance the Italian flavor profile.

This dish is vibrant, aromatic, and visually stunning.

Every bite delivers a delicious Mediterranean-inspired Italian seafood experience.

Catfish Fillet alla Puttanesca

This Italian catfish fillet is cooked in a bold, flavorful puttanesca sauce.

Tangy tomatoes, briny olives, capers, and garlic create a rich, aromatic base.

The fillets absorb the sauce while remaining tender and flaky.

It’s a savory, slightly spicy dish perfect for dinner with pasta or crusty bread.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• ½ cup black olives, pitted and sliced
• 2 tbsp capers
• ½ tsp red pepper flakes
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Add garlic and sauté until fragrant, about 1 minute.
• Stir in diced tomatoes, olives, capers, red pepper flakes, and oregano.
• Simmer for 5–7 minutes until the sauce thickens slightly.
• Season catfish fillets with salt and pepper and nestle them into the sauce.
• Cover and cook for 6–8 minutes until fillets are cooked through.
• Garnish with fresh basil before serving.

The catfish is tender, flavorful, and perfectly infused with the puttanesca sauce.

Olives and capers provide a tangy, briny punch.

The sauce is savory, slightly spicy, and aromatic.

This dish pairs wonderfully with pasta or fresh bread.

Every bite delivers a vibrant, classic Italian seafood experience.

Catfish Fillet with Garlic, Rosemary, and Lemon

This Italian catfish fillet is simple yet full of fragrant Mediterranean flavors.

Garlic and rosemary infuse the fish while lemon adds a bright, zesty finish.

Pan-searing in olive oil creates a lightly crisped exterior.

It’s a quick and elegant dish perfect for weeknight dinners or a light summer meal.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 lemon, sliced and juiced
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt, pepper, and rosemary.
• Sear fillets for 3–4 minutes per side until golden and cooked through.
• Add garlic and lemon juice to the skillet, cooking for 1–2 minutes until fragrant.
• Remove fish and drizzle with pan juices.
• Garnish with fresh parsley and lemon slices.

The catfish is moist, flaky, and aromatic.

Rosemary and garlic create a fragrant, earthy flavor.

Lemon brightens the dish with a fresh, zesty note.

It’s simple, elegant, and perfect for pairing with roasted vegetables or a salad.

Every bite captures classic Italian freshness and flavor.

Catfish Fillet with Creamy Tomato and Parmesan Sauce

This Italian-style catfish features a rich, creamy tomato and Parmesan sauce.

The sauce envelops the fillets, creating a comforting and indulgent dish.

Cooking in a skillet ensures the fish remains tender while the sauce thickens beautifully.

It’s perfect for a cozy dinner or when serving guests.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup tomato sauce
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt and pepper.
• Sear fillets for 3–4 minutes per side until lightly golden.
• Remove fish and set aside.
• Add garlic to the skillet and sauté for 1 minute.
• Stir in tomato sauce, cream, Parmesan, and basil, cooking until slightly thickened.
• Return fillets to the skillet and spoon sauce over them.
• Garnish with fresh parsley before serving.

The catfish is tender and perfectly coated with creamy, flavorful sauce.

Parmesan adds richness and depth.

The tomato and cream balance savory and sweet notes.

This dish is indulgent, comforting, and ideal for dinner with pasta or vegetables.

Every bite is rich, creamy, and full of Italian-inspired flavor.

Catfish Fillet Piccata with Capers and Lemon

This Italian catfish fillet is inspired by classic piccata, featuring a tangy lemon-caper sauce.

The fish is lightly pan-fried for a golden crust while staying tender inside.

Capers add a savory, briny accent and lemon brightens the dish with freshness.

It’s an elegant seafood recipe that’s simple enough for a weeknight meal.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp capers
• 1 lemon, juiced
• ½ cup dry white wine
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt and pepper.
• Pan-fry fillets for 3–4 minutes per side until golden brown.
• Remove fish and set aside.
• Add butter, lemon juice, white wine, and capers to the skillet.
• Simmer for 2–3 minutes until slightly thickened.
• Return catfish to the skillet and spoon the sauce over the fillets.
• Garnish with fresh parsley before serving.

The catfish is tender, flaky, and full of bright, zesty flavors.

Capers provide a briny, savory punch that complements the fish.

The lemon-white wine sauce enhances the mild flavor beautifully.

It is an elegant, light, and satisfying Italian seafood dish.

Every bite delivers a perfect balance of tangy, savory, and aromatic notes.

Catfish Fillet with Sun-Dried Tomato Pesto

This Italian catfish fillet is topped with a rich sun-dried tomato pesto.

The pesto is vibrant, tangy, and perfectly complements the mild flavor of catfish.

Cooking in a skillet ensures the fish remains tender while the pesto infuses it with flavor.

It’s an easy yet elegant dish that’s perfect for dinner parties or weeknight meals.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• ½ cup sun-dried tomatoes, chopped
• ¼ cup pine nuts
• ¼ cup grated Parmesan cheese
• 2 cloves garlic
• ¼ cup fresh basil leaves
• Salt and pepper, to taste

Instructions:

• Blend sun-dried tomatoes, pine nuts, garlic, Parmesan, basil, and olive oil into a smooth pesto.
• Heat olive oil in a skillet over medium heat.
• Season catfish with salt and pepper.
• Sear fillets for 3–4 minutes per side until golden and cooked through.
• Spoon pesto generously over the fillets before serving.

The catfish is tender and perfectly cooked.

The sun-dried tomato pesto adds tangy, aromatic depth.

Parmesan and pine nuts provide a nutty richness.

This dish is visually vibrant and full of Italian flavor.

Every bite delivers a delightful balance of tender fish and savory pesto.

Catfish Fillet with Garlic, Spinach, and Cherry Tomatoes

This recipe features catfish fillets served over sautéed spinach and sweet cherry tomatoes.

The combination is light, fresh, and full of Italian flavors.

Searing the fish in olive oil creates a golden exterior while keeping it moist inside.

It’s a healthy, colorful, and satisfying dinner option.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 tsp dried oregano

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt, pepper, and oregano.
• Sear fillets for 3–4 minutes per side until golden brown.
• Remove fillets and set aside.
• Add garlic, spinach, and cherry tomatoes to the skillet and sauté until spinach wilts.
• Serve fillets on top of the spinach and tomato mixture.

The catfish is tender and flavorful.

Spinach and tomatoes provide freshness and color.

Garlic enhances the savory taste with a fragrant aroma.

This dish is light, healthy, and satisfying.

Every bite delivers a balance of delicate fish and vibrant vegetables.

Catfish Fillet with Italian Sausage and Peppers

This Italian catfish fillet is served with sweet bell peppers and savory sausage.

The combination creates a hearty, flavorful, and rustic dish.

Cooking everything together in a skillet allows the fish to absorb the savory flavors.

It’s perfect for a family dinner or casual gathering.

Ingredients:

• 4 catfish fillets
• 2 Italian sausages, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Cook sausage slices until browned and remove.
• Sauté peppers, onions, and garlic until softened.
• Season catfish fillets with salt, pepper, and oregano.
• Add fillets to the skillet and cook 3–4 minutes per side.
• Return sausage to the skillet and mix gently.

The catfish is tender and perfectly cooked.

Sausage and peppers add heartiness and sweetness.

Garlic and oregano provide an authentic Italian flavor.

This dish is colorful, flavorful, and satisfying.

Every bite combines tender fish with savory, aromatic ingredients.

Catfish Fillet with Creamy Lemon and Spinach Sauce

This Italian catfish features a luscious creamy lemon and spinach sauce.

The sauce is tangy, rich, and perfectly coats the tender fillets.

Cooking in a skillet allows the fish to absorb the flavors while remaining moist.

It’s a comforting, elegant dish perfect for lunch or dinner.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 cup fresh spinach
• ½ cup heavy cream
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt and pepper.
• Sear fillets 3–4 minutes per side until golden.
• Remove fish and set aside.
• Add garlic and spinach to the skillet, sautéing until wilted.
• Stir in cream, lemon juice, and zest, simmering until slightly thickened.
• Return catfish to the skillet and spoon sauce over the fillets.
• Garnish with fresh parsley before serving.

The catfish is tender, flaky, and infused with creamy, tangy flavors.

Spinach adds freshness and a slight earthy taste.

Lemon brightens the sauce with vibrant acidity.

This dish is elegant, comforting, and full of Italian charm.

Every bite is creamy, flavorful, and satisfying.

Catfish Fillet with White Wine, Garlic, and Tomatoes

This Italian catfish fillet is cooked in a light white wine and garlic tomato sauce.

The sauce enhances the delicate flavor of the fish without overpowering it.

Searing in a skillet creates a golden exterior while keeping the fillets tender.

It’s a fresh, vibrant dish perfect for family meals or entertaining.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup diced tomatoes
• ½ cup dry white wine
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Season catfish fillets with salt, pepper, and basil.
• Sear fillets 3–4 minutes per side until golden brown.
• Remove fish and set aside.
• Add garlic, diced tomatoes, and white wine to the skillet.
• Simmer for 3–5 minutes until sauce slightly thickens.
• Return fillets to the skillet and spoon sauce over them.
• Garnish with fresh parsley before serving.

The catfish is tender, flaky, and perfectly cooked.

Tomatoes and white wine create a light, aromatic sauce.

Garlic and basil enhance the Italian flavor profile.

This dish is fresh, healthy, and full of Mediterranean charm.

Every bite delivers delicate, flavorful, and satisfying Italian seafood goodness.