Pan-Seared Catfish with Cajun Butter and Roasted Corn Salad

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

This dish features tender pan-seared catfish fillets topped with a spicy Cajun butter, served alongside a roasted corn and bell pepper salad for a Southern-inspired seafood meal. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, unsalted butter, 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 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 fillets (6 oz each) catfish fillets
• 4 tbsp unsalted butter
• 2 tsp Cajun seasoning
• 2 tbsp olive oil
• 1 cup (from 2 ears) fresh corn kernels
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup fresh corn kernels, 1 diced red bell pepper, 1 diced green bell pepper, and 1/4 cup finely chopped red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until the corn is lightly charred and tender.
2. Step 2: While vegetables roast, pat dry 4 catfish fillets (6 oz each) and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 2 tsp Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Add seasoned catfish fillets to the skillet and cook for 4 minutes on each side until golden brown and cooked through, with an internal temperature of 145°F. Remove from skillet and keep warm.
4. Step 4: Reduce heat to medium, add 4 tbsp unsalted butter to the skillet and let it melt. Stir in remaining 1 tsp Cajun seasoning and cook for 1 minute until fragrant and slightly thickened.
5. Step 5: In a bowl, combine the roasted corn and pepper mixture with 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper to taste.
6. Step 6: Serve each catfish fillet drizzled with the Cajun butter alongside a generous scoop of the roasted corn salad.