Roasted Cajun-Spiced Catfish with Corn and Okra Succotash

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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.

A flavorful Southern-inspired roasted catfish dish accented by a vibrant corn and okra succotash that brings regional soul to your plate. This Southern US-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, olive oil, 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.

Prep: 15 min Cook: 20 min Serves 4 Southern US cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
3 tbsp olive oil
2 tbsp Cajun seasoning
1 cup fresh corn kernels
1 cup okra, sliced
1/2 cup red bell pepper, diced
1/2 cup yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh thyme leaves
4 lemon wedges
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat 4 catfish fillets dry and rub each with 3 tbsp olive oil and 2 tbsp Cajun seasoning evenly, ensuring a good coating. Place on a baking sheet lined with parchment.
Step 2: Roast catfish fillets in the oven for 12-15 minutes until opaque and flaky when tested with a fork.
Step 3: While fish roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced yellow onion, 3 minced garlic cloves, and 1/2 cup diced red bell pepper, sautéing for 4 minutes until softened and fragrant.
Step 4: Add 1 cup fresh corn kernels, 1 cup sliced okra, and 1 tbsp fresh thyme leaves to the skillet. Cook for 6-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
Step 5: Season the succotash with salt and black pepper to taste. Serve the roasted catfish fillets atop the warm corn and okra succotash, garnished with lemon wedges for squeezing.