Sheet Pan Blackened Catfish with Spicy Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A Southern-inspired blackened catfish baked on a sheet pan, paired with smoky, garlicky collard greens for a hearty, flavorful meal. This southern-inspired seafood (gluten free) ready in about 35 minutes pairs catfish fillets, paprika, cayenne pepper 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 rice, quinoa, or a quick salad. 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 fillets (6 oz each) catfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 lb, stemmed and chopped collard greens
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 3 cloves minced garlic
• 1 cup chicken broth
• 2 tbsp apple cider vinegar

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to create the blackening spice blend. Pat dry 4 catfish fillets and rub both sides evenly with 2 tbsp olive oil, then generously coat each fillet with the spice blend.
2. Step 2: Arrange the seasoned catfish fillets on a large rimmed sheet pan and bake for 12-15 minutes until the fish flakes easily with a fork and the edges are slightly charred.
3. Step 3: While the fish bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 lb chopped collard greens, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes, stirring to combine.
4. Step 4: Pour in 1 cup chicken broth and 2 tbsp apple cider vinegar, cover the skillet, and simmer over medium-low heat for 15 minutes until the collards are tender and the liquid has mostly evaporated. Season with salt to taste and serve alongside the blackened catfish.