Baked Cajun-Spiced Catfish with Corn and Tomato Succotash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Southern-inspired baked catfish dish featuring bold Cajun spices paired with a vibrant corn and tomato succotash for a hearty meal. This Southern-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs catfish fillets, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 catfish fillets and rub evenly with 2 tbsp Cajun seasoning and 2 tbsp olive oil, ensuring a good coating on all sides.
  2. Step 2: Place the fillets on a baking sheet lined with parchment paper and bake for 15-18 minutes until the fish flakes easily with a fork and the edges are slightly crisp.
  3. Step 3: While fish bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 cup fresh corn kernels, 1 cup halved cherry tomatoes, 1 diced red bell pepper, and 1 tsp fresh thyme leaves to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and tomatoes release their juice.
  5. Step 5: Stir in 3 sliced green onions, 1 tsp salt, and 1/2 tsp black pepper; cook for an additional 2 minutes until flavors meld.
  6. Step 6: Remove catfish from oven and drizzle with 2 tbsp fresh lemon juice. Serve fillets atop the warm corn and tomato succotash.

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