Pan-Seared Catfish with Cajun Butter Sauce and Roasted Corn Salad

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender pan-seared catfish fillets topped with a zesty Cajun butter sauce, paired with a smoky roasted corn and tomato salad that highlights Southern flavors. This Southern American-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, cajun seasoning, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (6 oz each) catfish fillets
• 2 tbsp cajun seasoning
• 4 tbsp unsalted butter
• 3, minced garlic cloves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 2 cups (from 2 ears) fresh corn kernels
• 1 cup halved cherry tomatoes
• 1 small, diced red bell pepper
• 2, sliced green onion
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Toss 4 catfish fillets with 2 tbsp Cajun seasoning evenly on both sides and set aside.
2. Step 2: Preheat oven to 425°F and toss 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1 small diced red bell pepper, 2 sliced green onions, 1 tsp salt, and 1/2 tsp black pepper with 1 tbsp olive oil. Spread on baking sheet and roast for 15 minutes until vegetables are tender and slightly charred.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and sear for 4 minutes per side until golden and cooked through. Remove and keep warm.
4. Step 4: In the same skillet, reduce heat to medium and melt 4 tbsp unsalted butter with 3 minced garlic cloves, stirring for 1 minute until fragrant. Add 2 tbsp lemon juice and 2 tbsp chopped fresh parsley, stirring to combine.
5. Step 5: Plate the catfish fillets, spoon Cajun butter sauce over each, and serve alongside the roasted corn salad.