Baked Cajun-Spiced Catfish with Roasted Sweet Corn Salad

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Firm catfish fillets seasoned with bold Cajun spices and baked to perfection, paired with a sweet corn salad that balances heat and freshness. This Southern American-inspired seafood recipe, 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 pieces (about 6 oz each) catfish fillets
• 3 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 2 ears corn on the cob
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 small jalapeño, minced
• 1 tsp honey
• 1 tbsp olive oil (for salad)
• 1/4 tsp salt (for salad)

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; rub this spice blend evenly over 4 catfish fillets.
3. Step 3: Drizzle 3 tbsp olive oil over the fillets and place them on the prepared baking sheet; bake for 12-15 minutes until the catfish is opaque and flakes easily with a fork.
4. Step 4: Meanwhile, shuck 2 ears of corn and roast them over medium-high heat on a grill pan or skillet, turning frequently, for 8 minutes until lightly charred; then let cool and cut kernels off the cob.
5. Step 5: In a bowl, combine the roasted corn kernels, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 minced small jalapeño, 1 tbsp olive oil, 1 tsp honey, 1 tbsp fresh lime juice, and 1/4 tsp salt; toss gently.
6. Step 6: Serve the baked Cajun catfish fillets topped with the roasted sweet corn salad for a vibrant balance of smoky heat and sweetness.