I discovered this recipe when I got a fresh catfish fillet and a piece of cow telemea on sale. I wasn't sure if they would go together, but I tried it. The result turned out better than I expected, so I've repeated it a few times since then. There aren't many dishes to wash, and you don't need complicated techniques.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 45 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish with fish, for dinner or lunch
Ingredients
4 catfish fillets (cleaned and dried)
a teaspoon of dried thyme
a tablespoon of olive oil
2 cloves of garlic
a teaspoon of sweet paprika
300 g cow telemea
juice from half a lemon
2-3 tablespoons of yogurt
oil for greasing the pan
salt, to taste
pepper, to taste
Preparation method
1. Wash the catfish fillets and pat them dry with paper towels to make them as dry as possible. Place them on a platter.
2. Sprinkle salt, pepper, sweet paprika, and thyme on each fillet. Squeeze lemon juice over them and set aside while you prepare the cheese topping. No need to marinate for long, just enough to prepare the other ingredients.
3. Grease a baking dish (large enough to fit all the fillets in a single layer) with a little oil.
4. For the topping, grate the telemea on a large grater into a bowl. Add yogurt (2-3 tablespoons, depending on how creamy you want the mixture), crushed garlic, and a tablespoon of olive oil. Mix well with a fork. The texture should be dense enough to stay on the fish, not liquid.
5. Divide the cheese mixture into four and spread a portion over each catfish fillet, leveling with the back of the spoon without pressing too hard.
6. Arrange the fillets in the baking dish, leaving space between them if possible.
7. Place the dish in the preheated oven at 180-190°C (medium heat). Bake for about 45 minutes, until the cheese is slightly browned and the fish is cooked through. Do not cover the dish.
8. Remove the dish and serve the catfish while it's warm, possibly with a glass of white wine.
Why I make this recipe often
It's a quick and reliable option when I have catfish fillets or any firm-fleshed fish. It doesn't require many expensive ingredients. The cheese makes everything more substantial, and the fish doesn't dry out. It works well during the week, without any hassle.
Tips and variations
Tips
If the telemea is too salty, rinse it quickly in cold water or use less salt on the fish.
You can grate a little lemon zest into the cheese mixture for extra flavor, but it's not essential.
If the cheese seems very dry, use 3 tablespoons of yogurt instead of two.
Do not overcook the fish; if the fillets are thin, check after 35-40 minutes.
Substitutions
You can use carp, perch, or another firm-fleshed fish, but I do not recommend very delicate fish (e.g., trout or cod).
Yogurt can be replaced with sour cream, as long as it’s not too fatty.
If you don't have cow telemea, you can try goat cheese, but the final taste will be different.
Variations
You can add finely chopped parsley to the cheese mixture if you want something greener.
A few cherry tomatoes in the dish next to the fillets can add a bit of extra acidity.
For a more intense flavor, you can replace sweet paprika with smoked paprika.
Serving ideas
It goes well with a simple seasonal salad, boiled potatoes, or steamed vegetables. If you have plain boiled rice, that works too. Fresh bread can be helpful for the sauce left by the cheese.
Frequently asked questions
1. What type of cheese is best for the crust?
Cow telemea, not too dry, works best. If you have very hard or salty telemea, use less salt when seasoning the fish.
2. Can the fillets be placed directly from frozen?
Ideally, you should completely defrost and dry them well before cooking. Excess moisture will thin the cheese mixture and can ruin the texture.
3. Can I cook this recipe with another type of fish?
Yes, you can try it with carp, perch, or another firmer fish. Fish with soft or very thin flesh won't hold the cheese crust as well.
4. How do I know if the fish is done?
After 45 minutes in the oven, the flesh should be opaque and flake easily with a fork. If you have very thin fillets, check earlier.
5. Can I prepare the cheese mixture in advance?
Yes, you can mix the cheese, yogurt, and garlic a few hours in advance and keep it in the fridge, covered.
Nutritional values
Estimate per serving (out of 4):
Calories: 350-400 kcal
Protein: 32-35 g
Fat: 21-25 g
Carbohydrates: 4-6 g
Values vary depending on how fatty the cheese is and what type of yogurt you use. It’s a recipe rich in protein, with moderate fats and low carbohydrates.
Storage and reheating
Best served fresh, but if leftovers remain, you can store them in the fridge, in a covered container, for up to 24 hours. When reheating, use the oven on low heat (about 150°C), not the microwave, to avoid drying out too much. The cheese crust loses its texture if left for more than a day.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 45 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish with fish, for dinner or lunch
Ingredients
4 catfish fillets (cleaned and dried)
a teaspoon of dried thyme
a tablespoon of olive oil
2 cloves of garlic
a teaspoon of sweet paprika
300 g cow telemea
juice from half a lemon
2-3 tablespoons of yogurt
oil for greasing the pan
salt, to taste
pepper, to taste
Preparation method
1. Wash the catfish fillets and pat them dry with paper towels to make them as dry as possible. Place them on a platter.
2. Sprinkle salt, pepper, sweet paprika, and thyme on each fillet. Squeeze lemon juice over them and set aside while you prepare the cheese topping. No need to marinate for long, just enough to prepare the other ingredients.
3. Grease a baking dish (large enough to fit all the fillets in a single layer) with a little oil.
4. For the topping, grate the telemea on a large grater into a bowl. Add yogurt (2-3 tablespoons, depending on how creamy you want the mixture), crushed garlic, and a tablespoon of olive oil. Mix well with a fork. The texture should be dense enough to stay on the fish, not liquid.
5. Divide the cheese mixture into four and spread a portion over each catfish fillet, leveling with the back of the spoon without pressing too hard.
6. Arrange the fillets in the baking dish, leaving space between them if possible.
7. Place the dish in the preheated oven at 180-190°C (medium heat). Bake for about 45 minutes, until the cheese is slightly browned and the fish is cooked through. Do not cover the dish.
8. Remove the dish and serve the catfish while it's warm, possibly with a glass of white wine.
Why I make this recipe often
It's a quick and reliable option when I have catfish fillets or any firm-fleshed fish. It doesn't require many expensive ingredients. The cheese makes everything more substantial, and the fish doesn't dry out. It works well during the week, without any hassle.
Tips and variations
Tips
If the telemea is too salty, rinse it quickly in cold water or use less salt on the fish.
You can grate a little lemon zest into the cheese mixture for extra flavor, but it's not essential.
If the cheese seems very dry, use 3 tablespoons of yogurt instead of two.
Do not overcook the fish; if the fillets are thin, check after 35-40 minutes.
Substitutions
You can use carp, perch, or another firm-fleshed fish, but I do not recommend very delicate fish (e.g., trout or cod).
Yogurt can be replaced with sour cream, as long as it’s not too fatty.
If you don't have cow telemea, you can try goat cheese, but the final taste will be different.
Variations
You can add finely chopped parsley to the cheese mixture if you want something greener.
A few cherry tomatoes in the dish next to the fillets can add a bit of extra acidity.
For a more intense flavor, you can replace sweet paprika with smoked paprika.
Serving ideas
It goes well with a simple seasonal salad, boiled potatoes, or steamed vegetables. If you have plain boiled rice, that works too. Fresh bread can be helpful for the sauce left by the cheese.
Frequently asked questions
1. What type of cheese is best for the crust?
Cow telemea, not too dry, works best. If you have very hard or salty telemea, use less salt when seasoning the fish.
2. Can the fillets be placed directly from frozen?
Ideally, you should completely defrost and dry them well before cooking. Excess moisture will thin the cheese mixture and can ruin the texture.
3. Can I cook this recipe with another type of fish?
Yes, you can try it with carp, perch, or another firmer fish. Fish with soft or very thin flesh won't hold the cheese crust as well.
4. How do I know if the fish is done?
After 45 minutes in the oven, the flesh should be opaque and flake easily with a fork. If you have very thin fillets, check earlier.
5. Can I prepare the cheese mixture in advance?
Yes, you can mix the cheese, yogurt, and garlic a few hours in advance and keep it in the fridge, covered.
Nutritional values
Estimate per serving (out of 4):
Calories: 350-400 kcal
Protein: 32-35 g
Fat: 21-25 g
Carbohydrates: 4-6 g
Values vary depending on how fatty the cheese is and what type of yogurt you use. It’s a recipe rich in protein, with moderate fats and low carbohydrates.
Storage and reheating
Best served fresh, but if leftovers remain, you can store them in the fridge, in a covered container, for up to 24 hours. When reheating, use the oven on low heat (about 150°C), not the microwave, to avoid drying out too much. The cheese crust loses its texture if left for more than a day.