Baked Cajun-Spiced Catfish with Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Oven-baked catfish fillets seasoned with bold Cajun spices paired with a fresh roasted corn and tomato salsa for a vibrant southern-inspired dish. This Southern US-inspired seafood recipe (gluten free), ready in about 30 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: 10 min Cook: 20 min Serves 4 Southern US cuisine 320 cal/serving

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Ingredients

4 (6 oz each) catfish fillets
3 tbsp olive oil
2 tbsp cajun seasoning
1 tsp salt
1/2 tsp black pepper
1 cup (about 2 ears) fresh corn kernels
1 cup, quartered cherry tomatoes
1/2 cup, diced red bell pepper
2 tbsp lime juice
1/4 cup, chopped fresh cilantro
2, thinly sliced green onions

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 cup fresh corn kernels with 1 tbsp olive oil and spread on a baking sheet. Roast for 15 minutes until lightly charred.
Step 2: While corn roasts, combine 4 catfish fillets with 2 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly and place on a parchment-lined baking tray.
Step 3: Bake the catfish for 12-15 minutes until opaque and flakes easily with a fork.
Step 4: In a bowl, mix the roasted corn with 1 cup quartered cherry tomatoes, 1/2 cup diced red bell pepper, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 2 thinly sliced green onions. Stir to combine.
Step 5: Serve each catfish fillet topped with 1/4 of the roasted corn salsa.