Food Network publishes a recipe for catfish and bread crumbs by Emeril Lagasse. The recipe calls for garlic, fresh thyme leaves, lemon juice and fresh bread crumbs and takes approximately 20 minutes to prepare.
Set an oven to the broil setting and position an oven rack 6 inches from the burner. Season 4 6-ounce to 8-ounce catfish fillets with 2 teaspoons of Creole seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Line a baking sheet with aluminum foil and set the fillets on top.
In a separate bowl, combine 1 tablespoon of minced garlic with 4 tablespoons of extra virgin olive oil and 1 teaspoon of fresh thyme leaves. Mix well, and then dab the mixture evenly over the catfish fillets.
After dabbing the fillets with olive oil, drizzle the juice of 1 lemon evenly over the fish fillets and sprinkle each fillet with 1 tablespoon of fresh bread crumbs. Drizzle the remainder of the olive oil over the breaded fillets, and then set the pan under the broiler.
Broil for six to seven minutes, and then rotate and continue to cook until the bread crumbs are golden brown. Remove the pan from the oven and serve the fillets immediately.