Un-Fried Catfish

We have been in TN. Found a house to rent until ours is built, set up bank accounts and transferred the contents of our bank box to a bank in TN. Today our moving company delivered boxes for us to pack as much as we want to. I am really looking forward to leaving VA. Unless you are absolutely brain dead, never ever move into a 55 and older community with an HOA.
Still in Rosie’s Cookbook and made her catfish for apparently the second time. She thinks it tastes just like fried with 1/3 calories and 1/6th the fat. If you used blackening seasoning in your regular friend catfish, you would probably agree. We had it with the rest of sauerkraut Pierogi I had frozen; still eating out of the freezer, preparing for the move.
Ingredients:
Vegetable oil cooking spray
¼ C cornmeal
1 t dried thyme
1 t dried basil
½ t garlic powder
½ t lemon pepper
4 t blackening seasoning
Four 4 oz catfish fillets
½ t paprika
Directions:
1. Preheat the oven to 400 degrees. Spray the vegetable oil over the baking sheet 3 times to coat. I lined my baking sheet with non stick aluminum foil.
2. Put cornmeal, thyme, and basil on a large plate and mix well.
3. Mix the garlic powder, lemon pepper and blackening seasoning together and sprinkle evenly on the 4 fillets. Then coat the fillets with the cornmeal mixture and transfer to the prepared baking sheet. Dust each fillet with 1/8 t of the paprika. Coat the catfish fillets lightly with the cooking spray.
4. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes and reduce the heat to 350 degrees and bake for about 5 minutes more until the crust is golden and fish flakes easily.
I thought her baking time was too long and reduced the time to a total of 20 minutes. I like my version where I use EVOO and sauté better, but this does reduce the fat.