Pan-Seared Catfish with Spicy Tomato and Bell Pepper Ragout

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

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 drafted and published.

Tender catfish fillets pan-seared and topped with a vibrant, spicy ragout of fresh tomatoes and bell peppers. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs Catfish fillets, Kosher salt, Black pepper 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.

Prep: 15 min Cook: 20 min Serves 4 Southern cuisine 280 cal/serving

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Ingredients

4 (6 oz each) Catfish fillets
1 tsp Kosher salt
1/2 tsp Black pepper
3 tbsp Olive oil
1 small, diced Yellow onion
1 medium, diced Red bell pepper
1 medium, diced Green bell pepper
3, minced Garlic cloves
1/4 tsp Crushed red pepper flakes
14 oz Canned diced tomatoes
2 tbsp, chopped Fresh basil
for serving Lemon wedges

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Instructions

Step 1: Season 4 catfish fillets with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat; add catfish fillets and cook for 4 minutes per side until golden brown and cooked through, then transfer to a warm plate.
Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 small diced yellow onion, 1 medium diced red bell pepper, and 1 medium diced green bell pepper for 5 minutes until softened.
Step 4: Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
Step 5: Stir in 14 oz canned diced tomatoes with juices and 2 tbsp chopped fresh basil; simmer for 5 minutes until ragout thickens slightly.
Step 6: Spoon the spicy tomato and bell pepper ragout over the catfish fillets and serve with lemon wedges.