Pan-Seared Catfish with Cajun Spice and Creole Tomato Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 developed and reviewed.

A Southern-inspired dish featuring crispy pan-seared catfish fillets seasoned with Cajun spices, served atop a bright Creole tomato sauce. This Creole-inspired seafood recipe, ready in about 40 minutes, pairs catfish fillets, Cajun seasoning, olive oil 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.

Prep: 15 min Cook: 25 min Serves 4 Creole cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
1 medium, diced (about 1 cup) yellow onion
1 medium, diced (about 1 cup) green bell pepper
2, diced (about 1/2 cup) celery stalks
3, minced garlic cloves
14 oz canned diced tomatoes
2 tbsp tomato paste
1/2 cup chicken broth
1 tsp dried thyme
to taste salt
to taste black pepper
2 tbsp, chopped, for garnish fresh parsley

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Instructions

Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the fillets and sear for 4 minutes per side until golden brown and cooked through; remove fillets and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks for 5 minutes until softened.
Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1/2 cup chicken broth, and 1 tsp dried thyme; simmer for 10 minutes until the sauce thickens slightly.
Step 6: Season the sauce with salt and black pepper to taste.
Step 7: Serve the catfish fillets over a bed of the Creole tomato sauce and garnish with 2 tbsp chopped fresh parsley.