Cajun Blackened Catfish with Corn and Bell Pepper Sauté
Flaky catfish fillets blackened with spicy seasoning, served alongside a sweet corn and bell pepper medley for a balanced, vibrant meal. This seafood-inspired seafood ready in about 55 minutes pairs pounds catfish fillets, tablespoons Cajun seasoning, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1.5 pounds catfish fillets
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 cup corn kernels
- 1 medium bell peppers
- 1/2 medium onion
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat catfish fillets dry with paper towels, then season both sides evenly with 2 tablespoons Cajun seasoning.
- Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Add catfish fillets and sear for 3-4 minutes per side until golden brown, then transfer skillet to oven and bake for 12-15 minutes until fish is opaque and flakes easily.
- Step 3: While fish bakes, heat a separate skillet over medium heat. Add 1 tablespoon olive oil, then stir in 1/2 medium diced onion, 1 medium diced bell pepper, and 2 minced garlic cloves. Sauté for 5-7 minutes until vegetables are tender and fragrant.
- Step 4: Add 1 cup corn kernels to the skillet, cook for 2 minutes, then stir in 1 tablespoon lemon juice and 1/4 teaspoon salt. Cook for 1 more minute until corn is heated through and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun Blackened Catfish with Corn and Bell Pepper Sauté take to make?
Total time is about 55 minutes (20 min prep + 35 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 Cajun Blackened Catfish with Corn and Bell Pepper Sauté?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds catfish fillets from drying out.
Can I substitute ingredients in Cajun Blackened Catfish with Corn and Bell Pepper Sauté?
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 Cajun Blackened Catfish with Corn and Bell Pepper Sauté 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.
What goes well with Cajun Blackened Catfish with Corn and Bell Pepper Sauté?
Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
So much better than takeout. We'll never order seafood delivery again.
