Baked Cajun-Spiced Catfish with Corn and Tomato Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Cajun-Spiced Catfish with Corn and Tomato Succotash take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cajun-Spiced Catfish with Corn and Tomato Succotash?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cajun-Spiced Catfish with Corn and Tomato Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cajun-Spiced Catfish with Corn and Tomato Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cajun-Spiced Catfish with Corn and Tomato Succotash gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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