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Broiled Catfish With Fresh Thyme, Garlic, And Lemon

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

This is a very quick dish, and is always best when made with fresh catfish. However, if quality frozen catfish is available where you live, that’ll work too.

  • Yield: 4 servings


  • Four 6- to 8-ounce skinless catfish fillets
  • 2 teaspoons Emeril's Original Essence or Creole Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 tablespoon minced garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • Juice of 1 lemon
  • 1 tablespoon chopped fresh parsley (optional)
  • Lemon wedges, for serving (optional)


  • Position a rack about 4 inches from the broiler element and preheat the broiler.

  • Line a rimmed baking sheet with aluminum foil. Season the catfish fillets on both sides with the Essence, salt, and white pepper, and place the fillets on the prepared baking sheet.

  • In a small bowl, combine the garlic, olive oil, and thyme. Using a small spoon, spread the garlic mixture evenly over the catfish. Then drizzle the fillets with the lemon juice.

  • Transfer the baking sheet to the broiler. Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

  • Remove from the oven and serve immediately, sprinkled with the parsley and garnished with lemon wedges if desired.