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


Fun Facts on Catfish from the Tennessee Aquarium

  • During the 19th century, giant blue catfish weighing from 125 to 200 pounds were reportedly caught on a regular basis. In his book “Steamboating: 65 Years on Missouri’s Rivers,” Capt. William Heckman described a 315-pound blue cat caught just after the Civil War.
  • The catfish has over 27,000 taste buds.
  • The walking catfish moves across land from one body of water to another. It uses its pectoral fins like legs and has a modified gill chamber to get oxygen from the air.
  • The largest confirmed record in the U.S. was a blue catfish weighing 150 pounds in 1879. The largest known blue caught in Tennessee was a 130-pounder, fished from the Fort Loudon Reservoir in 1976.
  • A female blue catfish can produce as many as 100,000 eggs at a time.


  • 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 1

Preheat oven to 350 degrees.

Step 2

Season fish to taste with salt, black pepper and cayenne. Place seasoned fish in a glass dish.

Step 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.

Step 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.

Step 5

In the last few minutes of baking, remove foil and bake until fish turns brown or turn broiler on to brown. Serve warm.

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