Bergeron's Baked Fish (Red Fish, Tilapia or Catfish)

4 servings Prep: 10 m Cook: 45 m Total: 55 m Beginner
5.0/5 (3)
Bergeron's Baked Fish (Red Fish, Tilapia or Catfish)
Simple baked fish seasoned Louisiana-style with garlic, crab boil, lemon, and butter. Works beautifully with red fish, tilapia, or catfish—tender, flaky, and full of flavor in about an hour. Fun fact: catfish have over 27,000 taste buds!

Ingredients

4 servings
  • 3 to 4 tbsp garlic juice
  • 2 capfuls of liquid crab boil
  • 1/2 lemon, juice only
  • 5 pats of butter (more or less)
  • 1 small onion, thinly sliced
  • 2 lbs of fish (red fish, tilapia or catfish)
  • Salt, pepper and cayenne to taste

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Season fish to taste with salt, black pepper and cayenne. Place seasoned fish in a glass baking dish.
  3. In a bowl, mix the garlic juice, crab boil, and the lemon juice. Pour over the fish. Put the pats of butter on the fish and lay sliced onions on top.
  4. Cover dish with foil and bake at 350 degrees for 40 minutes or until fish flakes with a fork. Check occasionally and baste fish with drippings.
  5. In the last few minutes of baking, remove foil and bake until fish turns brown, about 5 minutes, or turn broiler on to brown. Serve warm with rice or hush puppies.

Common Problems and Solutions

Q: How do I know when the fish is done?

A: The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. It should be opaque throughout, not translucent.

Q: Can I use frozen fish?

A: Yes, but thaw it completely first and pat it very dry with paper towels before seasoning. Excess moisture will make the dish watery.

Q: What if I don't have liquid crab boil?

A: You can substitute with Old Bay seasoning (about 1-2 tsp) or make your own blend with paprika, cayenne, garlic powder, and a pinch of celery seed.

Tips and Techniques

Basting the fish with the pan drippings during cooking keeps it moist and builds flavor. Don’t skip this step. For extra richness, add an additional pat of butter in the last 5 minutes of baking.

Ingredient Substitutions

  • garlic juice: 2-3 cloves minced fresh garlic
  • liquid crab boil: 1-2 tsp Old Bay seasoning or Cajun seasoning
  • red fish, tilapia or catfish: any firm white fish like snapper, grouper, or drum

Equipment Needed

  • Glass baking dish (9x13 or similar)
  • Aluminum foil
  • Mixing bowl

Historical Context

Louisiana cooks have always made the most of their abundant fish, whether it’s freshwater catfish from the Atchafalaya Basin or saltwater red fish from the Gulf. This simple baked preparation lets the quality of the fish shine through while adding just enough Louisiana seasoning to make it special.