Recipe: Baked Catfish and Mint Cabbage Salad

Want a light, refreshing salad that’s also a HUGE source of protein?

Of course you do! After all, you want to keep your dinners light but filling, since too many extra calories for dinner will just turn into fat while you’re sleeping.

That’s why we’ve come up with this delicious baked catfish salad for you!


For the Catfish:Baked Catfish and Mint Salad

  • 1 teaspoon of olive oil
  • 1 bunch of fresh cilantro, washed, with stems trimmed
  • 4 catfish fillets
  • curry powder
  • salt
  • sweet paprika
  • 1 lemon, juiced
  • 4 garlic cloves, finely minced

For the Salad:

  • 1 head of green cabbage, shredded
  • 1/8 cup of crushed, dry mint leaves
  • 1/8 cup of fresh squeezed lemon juice
  • 4 garlic cloves, finely minced
  • 1 teaspoon of olive oil
  • dash of salt


For the Catfish:

  • Preheat the oven to 350 degrees F.
  • In a glass baking pan, drizzle the olive oil and scatter the cilantro over the bottom of the pan.
  • Generously season both sides of each fillet with curry, salt and sweet paprika. Place the fillets evenly across the bottom of the pan on top of the cilantro.
  • In a small bowl, combine the lemon juice and the finely minced garlic. Pour this over the tops of the fillets.
  • Cover the pan with foil. Bake for 30 minutes. Remove the foil and bake for an additional 5 minutes.

For the Salad:

  • Wash the shredded cabbage and place it in a medium sized bowl. Sprinkle it with the dried mint. Mix well.
  • In a small bowl, combine the remaining ingredients. Pour them over the cabbage and mix well.

Nutrition Facts

Servings: 4

Calories: 221

Fat: 8g

Sodium: 102mg

Carbohydrate: 13g

Fiber: 7g

Protein: 26g

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