Roasted Cajun-Spiced Catfish with Corn and Okra Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs fillets (6 oz each) 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

Instructions

  1. 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.
  2. Step 2: Roast catfish fillets in the oven for 12-15 minutes until opaque and flaky when tested with a fork.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Cajun-Spiced Catfish with Corn and Okra Succotash take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Cajun-Spiced Catfish with Corn and Okra Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Cajun-Spiced Catfish with Corn and Okra Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Cajun-Spiced Catfish with Corn and Okra Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Cajun-Spiced Catfish with Corn and Okra Succotash?

Southern US seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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