25+ Healthy Saturday Low-Sodium Catfish Recipes You’ll Love

If you’re looking for a delicious, healthy, and low-sodium way to enjoy catfish this Saturday, you’re in the right place!

Catfish is a versatile, mild-flavored fish that works wonderfully in a wide variety of recipes, from baked and fried to grilled and pan-seared.

However, when you’re trying to limit sodium in your diet, it can be challenging to find tasty, salt-free options that don’t compromise on flavor.

This blog article features 25+ amazing low-sodium catfish recipes, all designed to help you create satisfying and healthy meals that are perfect for a relaxing Saturday dinner.

Whether you prefer something light like a catfish salad or want a hearty baked catfish dish, these recipes offer everything you need to enjoy a guilt-free, flavorful meal.

From zesty citrus-baked catfish to spicy stir-fries, you’ll find new and exciting ways to cook this protein-packed fish without overloading on sodium.

Let’s dive into these creative and healthy Saturday night options that will keep your taste buds and your heart happy!

25+ Healthy Saturday Low-Sodium Catfish Recipes You’ll Love

Low-sodium cooking doesn’t mean sacrificing flavor—especially when it comes to catfish.

With these 25+ Saturday low-sodium catfish recipes, you’ll be able to enjoy a variety of delicious meals that are both heart-healthy and bursting with flavor.

From fresh salads and zesty stir-fries to hearty bakes and comforting chowders, these dishes offer something for every taste.

So, next Saturday, skip the sodium-packed options and opt for these healthier alternatives that are just as satisfying.

Healthy, delicious, and full of flavor—what more could you ask for in a Saturday night dinner?

Lemon Herb Grilled Catfish

This dish pairs tender catfish fillets with a bright and zesty lemon herb marinade. It’s a healthy, low-sodium option for seafood lovers, perfect for a relaxed Saturday evening. Grilling adds a subtle smoky flavor that enhances the natural taste of the fish.

Ingredients:

• 4 catfish fillets
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Prepare the Marinade: In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, parsley, thyme, black pepper, and smoked paprika.
2. Marinate the Catfish: Place the catfish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 30 minutes.
3. Preheat the Grill: Heat your grill to medium heat. Lightly oil the grates to prevent sticking.
4. Grill the Catfish: Place the fillets on the grill and cook for 4–5 minutes per side or until the fish flakes easily with a fork.
5. Serve: Garnish with extra parsley and lemon slices, and serve with steamed vegetables or a side salad.

This Lemon Herb Grilled Catfish is a refreshing, light meal that balances simplicity with robust flavors. The lemon and herbs elevate the fish without the need for added salt, making it a heart-healthy option you can feel good about serving your family.

Blackened Cajun Catfish

This Blackened Cajun Catfish recipe is a flavorful way to spice up your Saturday dinner. Using a salt-free Cajun seasoning blend, it delivers bold taste without compromising on health. The searing technique locks in moisture while creating a crispy, aromatic crust.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 2 tablespoons unsalted Cajun seasoning (salt-free store-bought or homemade)
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Lemon wedges for garnish

Instructions:

1. Season the Catfish: Pat the fillets dry with a paper towel. Mix Cajun seasoning, black pepper, and smoked paprika, then rub generously over both sides of the fish.
2. Heat the Skillet: Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking.
3. Cook the Catfish: Place the fillets in the skillet and cook for 3–4 minutes per side until the fish is blackened and flakes easily with a fork.
4. Serve: Plate the fillets with lemon wedges and a side of sautéed greens or rice.

Blackened Cajun Catfish offers the perfect mix of spice and smokiness without added sodium. This dish is quick to prepare and pairs beautifully with fresh vegetables or a cooling yogurt dip. A bold, flavorful meal ideal for a lively Saturday dinner!

Oven-Baked Catfish with Garlic Butter

This Oven-Baked Catfish is tender, flaky, and infused with rich garlic butter flavors. A simple yet elegant dish, it requires minimal prep and is cooked to perfection in the oven. This low-sodium recipe is perfect for a cozy Saturday dinner at home.

Ingredients:

• 4 catfish fillets
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 teaspoon fresh dill, chopped
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• 1/4 cup breadcrumbs (optional for a crunchy topping)

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Garlic Butter: In a small bowl, mix melted butter, garlic, dill, black pepper, and lemon juice.
3. Season the Fish: Place the catfish fillets on the prepared baking sheet and brush generously with the garlic butter mixture. For a crispy texture, sprinkle breadcrumbs on top.
4. Bake: Bake in the preheated oven for 15–20 minutes, or until the fish flakes easily with a fork.
5. Serve: Garnish with fresh dill or parsley and serve with roasted potatoes or steamed asparagus.

Oven-Baked Catfish with Garlic Butter is a comforting, flavorful dish that feels indulgent yet remains heart-healthy. It’s easy to prepare and perfect for those looking for a low-sodium meal that doesn’t compromise on taste.

Spicy Mango Salsa Catfish

This Spicy Mango Salsa Catfish combines the sweetness of ripe mango with a kick of spice, creating a flavorful and vibrant dish. The catfish is lightly pan-seared to keep it tender and flaky, while the salsa adds a refreshing, zesty element. This recipe is a perfect choice for a light and healthy Saturday dinner that’s packed with tropical flair.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 mango, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin

Instructions:

1. Prepare the Salsa: In a bowl, combine mango, bell pepper, red onion, jalapeño, cilantro, lime juice, black pepper, and cumin. Toss well and set aside to let the flavors meld.
2. Cook the Catfish: Heat olive oil in a non-stick skillet over medium heat. Season the catfish fillets with black pepper, and cook for 3–4 minutes per side, until golden brown and flaky.
3. Serve: Plate the catfish fillets and spoon the mango salsa over the top. Serve with a side of quinoa or a simple green salad.

The spicy mango salsa brings a perfect balance of sweetness, heat, and freshness that elevates the catfish without needing any salt. This dish is ideal for anyone looking for a low-sodium meal with a tropical twist. The bright and bold flavors make it a showstopper for your next Saturday dinner!

Baked Catfish with Pesto and Roasted Tomatoes

Baked Catfish with Pesto and Roasted Tomatoes is a light yet satisfying dish. The catfish is perfectly baked with a layer of fresh pesto and topped with sweet roasted tomatoes. This simple yet flavorful combination offers a burst of Mediterranean flavors, making it a healthy and low-sodium meal perfect for any weekend gathering.

Ingredients:

• 4 catfish fillets
• 1/2 cup basil pesto (store-bought or homemade, without added salt)
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Tomatoes: Preheat your oven to 375°F (190°C). Toss the cherry tomatoes with 1 tablespoon of olive oil and black pepper, then spread them on a baking sheet. Roast for 15 minutes, or until soft and caramelized.
2. Season the Catfish: While the tomatoes roast, place the catfish fillets on a baking sheet lined with parchment paper. Spread a generous layer of pesto over each fillet.
3. Bake the Catfish: Bake the catfish in the preheated oven for 12–15 minutes, or until it flakes easily with a fork.
4. Serve: Top the baked catfish with the roasted tomatoes and garnish with fresh basil. Serve with a side of sautéed spinach or a fresh cucumber salad.

This Baked Catfish with Pesto and Roasted Tomatoes is a flavor-packed yet low-sodium option for those who love Mediterranean cuisine. The pesto offers a creamy, herbaceous richness, while the roasted tomatoes add a burst of sweetness and tang. It’s a great way to enjoy a heart-healthy, satisfying meal with minimal effort.

Catfish Tacos with Avocado Crema

These Catfish Tacos with Avocado Crema are a fun, low-sodium option that’s perfect for a casual Saturday dinner. The crispy, seasoned catfish pairs beautifully with the creamy avocado salsa and the crunchy slaw, making each bite deliciously balanced. These tacos are a great choice for a crowd-pleasing meal that’s both fresh and flavorful.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 8 small corn tortillas
• 1 avocado, mashed
• 1/4 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 cup shredded cabbage or slaw mix
• Fresh cilantro for garnish

Instructions:

1. Prepare the Catfish: Season the catfish fillets with chili powder, cumin, black pepper, and paprika. Heat olive oil in a skillet over medium heat. Cook the catfish for 3–4 minutes per side until golden brown and crispy.
2. Make the Avocado Crema: In a bowl, combine mashed avocado, Greek yogurt, lime juice, and a pinch of black pepper. Stir until smooth and creamy.
3. Assemble the Tacos: Warm the corn tortillas in a dry skillet for 30 seconds per side. Flake the cooked catfish into bite-sized pieces.
4. Assemble the Tacos: Place a few pieces of catfish in each tortilla. Top with shredded cabbage, a dollop of avocado crema, and a sprinkle of fresh cilantro.

These Catfish Tacos with Avocado Crema are a fun, flavorful, and healthy way to enjoy fish without added sodium. The creamy avocado crema pairs perfectly with the spiced catfish, and the crunchy slaw adds texture to every bite. This dish is quick, easy to prepare, and full of bright, fresh flavors that are sure to be a hit!

Catfish and Vegetable Stir-Fry

This Catfish and Vegetable Stir-Fry is a vibrant, low-sodium dish loaded with fresh vegetables and tender catfish. A simple garlic-ginger sauce ties everything together for a meal that’s light, nutritious, and packed with flavor. It’s a quick and healthy option for a relaxing Saturday night.

Ingredients:

• 4 catfish fillets, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1/2 cup snap peas
• 1/2 cup carrots, julienned
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce alternative (e.g., coconut aminos)
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• Cooked brown rice or quinoa for serving

Instructions:

1. Prep the Ingredients: Cut the catfish into bite-sized pieces and prepare the vegetables.
2. Cook the Catfish: Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Cook the catfish for 2–3 minutes on each side until lightly browned. Remove and set aside.
3. Sauté the Vegetables: Add the remaining olive oil to the skillet. Stir-fry the garlic and ginger for 30 seconds. Add the broccoli, bell peppers, snap peas, and carrots, and cook for 4–5 minutes, stirring frequently.
4. Combine and Sauce: Return the catfish to the skillet and drizzle with the soy sauce alternative and sesame oil. Toss gently to combine and heat through.
5. Serve: Serve the stir-fry over brown rice or quinoa.

This Catfish and Vegetable Stir-Fry is a wholesome, colorful dish that’s bursting with flavor and texture. The fresh vegetables and tender fish create a satisfying, low-sodium meal that’s easy to make and perfect for a Saturday dinner packed with nutrition.

Citrus-Baked Catfish with Asparagus

Citrus-Baked Catfish with Asparagus is a light, zesty, and refreshing dish. The catfish is baked with a medley of citrus juices, creating a tender and flavorful main course. Paired with roasted asparagus, this recipe is both elegant and simple, ideal for a healthy Saturday meal.

Ingredients:

• 4 catfish fillets
• 1 orange, juiced
• 1 lemon, juiced
• 1 lime, juiced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon honey (optional for added sweetness)
• 1/4 teaspoon black pepper
• 1 pound asparagus, trimmed

Instructions:

1. Prepare the Marinade: In a small bowl, mix orange juice, lemon juice, lime juice, garlic, olive oil, honey (if using), and black pepper.
2. Season the Catfish: Place the catfish fillets in a baking dish and pour half the citrus marinade over them. Let sit for 15 minutes.
3. Bake the Catfish: Preheat the oven to 375°F (190°C). Arrange the catfish and asparagus on a lined baking sheet. Drizzle the remaining marinade over the asparagus. Bake for 15–20 minutes or until the fish flakes easily.
4. Serve: Plate the fish and asparagus together, garnishing with citrus slices or fresh herbs.

Citrus-Baked Catfish with Asparagus is a beautifully balanced dish that showcases the bright flavors of fresh citrus. It’s a simple, low-sodium meal that feels indulgent yet is packed with nutrients. Perfect for a satisfying Saturday dinner that’s both wholesome and delicious.

Catfish Chowder

Catfish Chowder is a hearty, comforting dish packed with tender catfish, sweet corn, and creamy potatoes. This low-sodium recipe uses fresh herbs and spices to create a flavorful broth that’s both satisfying and healthy. It’s an ideal choice for a cozy Saturday night meal.

Ingredients:

• 4 catfish fillets, cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken or vegetable broth
• 1 cup unsweetened almond milk or low-fat milk
• 2 potatoes, diced
• 1 cup fresh or frozen corn kernels
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Cook the onion and garlic until softened, about 3 minutes.
2. Add the Broth and Potatoes: Stir in the broth, almond milk, and potatoes. Bring to a simmer and cook for 10–15 minutes until the potatoes are tender.
3. Add the Catfish and Corn: Stir in the catfish chunks, corn, smoked paprika, and black pepper. Simmer for 5–7 minutes, or until the catfish is cooked through.
4. Finish and Serve: Garnish with fresh parsley and serve warm with crusty bread or crackers.

This Catfish Chowder is a hearty, satisfying dish that’s perfect for chilly Saturday evenings. It’s full of wholesome ingredients and natural flavors, making it a delicious and comforting low-sodium option for the whole family.

Catfish Piccata

Catfish Piccata is a delightful dish featuring catfish fillets cooked in a light lemon, caper, and white wine sauce. This version is low in sodium, allowing the tangy flavors of the capers and citrus to shine. It’s an elegant and quick dish, perfect for a Saturday night when you want something special yet easy to prepare.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1/4 cup whole-wheat flour (for dredging)
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 2 tablespoons capers, rinsed
• 1 tablespoon unsalted butter
• 1 tablespoon fresh parsley, chopped
• Lemon slices for garnish

Instructions:

1. Prepare the Catfish: Dredge the catfish fillets in whole-wheat flour and season with black pepper.
2. Cook the Catfish: Heat olive oil in a large skillet over medium heat. Cook the catfish fillets for 3–4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. Make the Piccata Sauce: In the same skillet, add white wine, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in butter and cook for 1–2 minutes until the sauce thickens slightly.
4. Serve: Return the catfish to the skillet and spoon the sauce over it. Garnish with fresh parsley and lemon slices. Serve with a side of roasted vegetables or a light salad.

Catfish Piccata is a zesty, flavorful dish that brings a touch of elegance to your weekend dinner. The bright, tangy sauce enhances the delicate flavor of the catfish without relying on added salt, making it a low-sodium choice for a delicious meal that’s full of bright citrus and savory caper notes.

Catfish and Sweet Potato Bake

This Catfish and Sweet Potato Bake is a one-pan wonder, combining the richness of catfish with the natural sweetness of roasted sweet potatoes. This low-sodium recipe is simple yet flavorful, providing a satisfying and nutritious meal that’s perfect for a Saturday dinner with minimal effort.

Ingredients:

• 4 catfish fillets
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Season the Sweet Potatoes: In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, paprika, black pepper, cumin, and garlic powder. Spread them out in a single layer on a baking sheet.
3. Prepare the Catfish: Drizzle the remaining olive oil over the catfish fillets and season with a pinch of black pepper. Place the fillets on the baking sheet next to the sweet potatoes.
4. Bake: Roast in the preheated oven for 20–25 minutes, or until the catfish flakes easily and the sweet potatoes are tender.
5. Serve: Garnish with fresh parsley and serve warm.

This Catfish and Sweet Potato Bake is a hearty, low-sodium meal that is both nutritious and satisfying. The earthy sweetness of the potatoes complements the mild catfish perfectly, and the spices give the dish a lovely depth of flavor without the need for extra salt. It’s a great option for a balanced Saturday dinner that’s easy to prepare and full of flavor.

Catfish with Spinach and Tomato Garlic Sauce

Catfish with Spinach and Tomato Garlic Sauce is a healthy, low-sodium dish that combines the lightness of catfish with a rich, garlicky tomato sauce. The fresh spinach adds a burst of color and nutrients, making this dish both comforting and nutritious, perfect for a light Saturday dinner.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped

Instructions:

1. Cook the Catfish: Heat olive oil in a large skillet over medium heat. Season the catfish fillets with black pepper and cook for 3–4 minutes per side, until the fish is golden brown and flakes easily. Remove the fish and set aside.
2. Prepare the Sauce: In the same skillet, add garlic and cook for 1 minute, until fragrant. Add the diced tomatoes, black pepper, and oregano. Stir and cook for 5–7 minutes, allowing the sauce to simmer and thicken slightly.
3. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2–3 minutes.
4. Combine and Serve: Return the catfish fillets to the skillet, spoon the sauce over the top, and sprinkle with fresh basil. Serve with a side of quinoa or brown rice.

Catfish with Spinach and Tomato Garlic Sauce is a vibrant, healthy meal that’s bursting with fresh flavors. The rich tomato sauce, paired with the savory catfish and earthy spinach, creates a well-rounded dish without the need for added salt. It’s a quick and nutritious Saturday dinner that’s as delicious as it is easy to prepare.

Catfish and Zucchini Skillet

This Catfish and Zucchini Skillet is a quick and healthy dish, combining flaky catfish with tender zucchini and a touch of lemon. A simple, low-sodium recipe, it’s perfect for a Saturday dinner when you want something flavorful but not too heavy. The lemon and fresh herbs enhance the natural sweetness of the fish and vegetables.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 2 medium zucchinis, sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Cook the Catfish: Heat olive oil in a large skillet over medium heat. Season the catfish fillets with black pepper and cook for 3–4 minutes per side, until golden and cooked through. Remove the catfish and set aside.
2. Sauté the Vegetables: In the same skillet, add the zucchini and onion. Sauté for 5–6 minutes, until softened and slightly caramelized. Add garlic and thyme, cooking for another 1–2 minutes.
3. Finish the Dish: Add the catfish back into the skillet. Drizzle with lemon juice and gently stir to combine.
4. Serve: Garnish with fresh parsley and serve with a side of brown rice or quinoa.

This Catfish and Zucchini Skillet is a light, easy-to-make dish that’s packed with fresh, healthy ingredients. The catfish is complemented perfectly by the sautéed zucchini and the zing of lemon, making it a well-balanced and low-sodium meal ideal for a quick Saturday dinner.

Spicy Baked Catfish with Cilantro-Lime Rice

This Spicy Baked Catfish with Cilantro-Lime Rice brings bold flavors to your Saturday dinner without the need for extra sodium. The catfish is coated with a spicy seasoning mix and baked to perfection, while the cilantro-lime rice provides a refreshing balance. This dish is easy to prepare, nutritious, and perfect for a satisfying meal.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 cup brown rice
• 1 1/2 cups water or low-sodium vegetable broth
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Season the Catfish: Preheat the oven to 375°F (190°C). Rub the catfish fillets with olive oil and coat with chili powder, cumin, and black pepper.
2. Bake the Catfish: Place the fillets on a baking sheet and bake for 15–20 minutes or until the fish flakes easily with a fork.
3. Prepare the Rice: While the fish is baking, cook the brown rice in water or vegetable broth according to package instructions.
4. Finish the Rice: Once the rice is cooked, stir in the lime juice and fresh cilantro.
5. Serve: Plate the catfish with the cilantro-lime rice and garnish with extra lime wedges or cilantro, if desired.

This Spicy Baked Catfish with Cilantro-Lime Rice is a vibrant and flavorful dish that pairs spicy, tender fish with the fresh, tangy taste of cilantro-lime rice. It’s a perfect Saturday meal that’s satisfying yet light, with bold flavors and no added salt.

Catfish with Garlic Parmesan Roasted Brussels Sprouts

Catfish with Garlic Parmesan Roasted Brussels Sprouts is a simple, low-sodium dish that’s bursting with flavor. The crispy, golden Brussels sprouts are roasted with garlic and Parmesan, while the catfish is gently pan-fried to perfection. It’s a well-balanced, healthy meal that’s easy to prepare and perfect for a cozy Saturday dinner.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions:

1. Prepare the Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, minced garlic, and black pepper. Spread them on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden brown and crispy.
2. Cook the Catfish: While the Brussels sprouts are roasting, heat the remaining olive oil in a skillet over medium heat. Season the catfish fillets with black pepper and cook for 3–4 minutes per side, until golden and flaky.
3. Finish the Brussels Sprouts: Once roasted, sprinkle the Brussels sprouts with Parmesan cheese and toss to combine.
4. Serve: Plate the catfish alongside the garlic Parmesan Brussels sprouts, and drizzle with lemon juice before serving.

Catfish with Garlic Parmesan Roasted Brussels Sprouts is a delightful combination of flavors and textures. The crispy Brussels sprouts provide a savory contrast to the tender, flaky catfish, while the garlic and Parmesan bring out the best in both ingredients. This low-sodium dish is a perfect Saturday dinner that’s healthy, flavorful, and easy to make.

Note: More recipes are coming soon!