Pan-Seared Catfish with Creole Tomato Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Delicate Gulf catfish filets pan-seared until golden and topped with a vibrant Creole tomato sauce rich in peppers, onions, and spices. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs Catfish filets, Olive oil, Yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 filets (6 oz each) Catfish filets
• 3 tbsp Olive oil
• 1 small Yellow onion, finely chopped
• 1/2 medium Green bell pepper, diced
• 1 Celery stalk, diced
• 2 Garlic cloves, minced
• 1 1/2 cups Canned crushed tomatoes
• 1 tbsp Tomato paste
• 1 tbsp Creole seasoning
• 1 tsp Hot sauce
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley, chopped
• for serving Lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion, 1/2 diced green bell pepper, and 1 diced celery stalk. Sauté for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves, 1 1/2 cups canned crushed tomatoes, 1 tbsp tomato paste, 1 tbsp Creole seasoning, 1 tsp hot sauce, 3/4 tsp salt, and 1/2 tsp black pepper. Stir and simmer uncovered for 10 minutes until sauce thickens slightly.
3. Step 3: Meanwhile, pat dry 4 catfish filets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper each.
4. Step 4: In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Add catfish filets and sear for 4 minutes per side until golden brown and cooked through.
5. Step 5: Plate each catfish filet and spoon generous amounts of the Creole tomato sauce over the top. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges on the side.