Sheet Pan Cajun-Spiced Blackened Catfish with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan dinner featuring tender catfish fillets coated in a smoky Cajun spice blend, roasted alongside colorful bell peppers and red onions for an effortless, flavorful meal. This southern american-inspired seafood ready in about 28 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 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: 10 min Cook: 18 min Serves 4 Southern American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper. In a small bowl, combine 2 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to form a spice paste.
  2. Step 2: Pat dry 4 catfish fillets with paper towels. Rub the Cajun spice paste evenly over both sides of each fillet. Place the fillets on one side of the prepared sheet pan.
  3. Step 3: Toss 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion with the remaining 1 tbsp olive oil and 2 tbsp lemon juice until well coated. Spread the vegetables evenly on the other side of the sheet pan.
  4. Step 4: Roast in the preheated oven for 15-18 minutes until the catfish flakes easily with a fork and the vegetables are tender with slightly caramelized edges.
  5. Step 5: Serve the blackened catfish fillets atop a bed of roasted vegetables, garnished with lemon wedges if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Cajun-Spiced Blackened Catfish with Roasted Vegetables take to make?

Total time is about 28 minutes (10 min prep + 18 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 Sheet Pan Cajun-Spiced Blackened Catfish with Roasted Vegetables?

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 Sheet Pan Cajun-Spiced Blackened Catfish with Roasted Vegetables?

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 Sheet Pan Cajun-Spiced Blackened Catfish with Roasted Vegetables 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 Sheet Pan Cajun-Spiced Blackened Catfish with Roasted Vegetables?

Southern American 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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