Sheet Pan Cajun-Spiced Catfish with Charred Corn and Bell Peppers
A vibrant sheet pan meal featuring Cajun-spiced catfish fillets roasted alongside sweet corn and colorful bell peppers for an easy, flavorful dinner. This southern american-inspired seafood ready in about 28 minutes pairs (6 oz each) catfish fillets, olive oil, smoked paprika 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.
Ingredients
- 4 pieces (6 oz each) catfish fillets
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 ears, husked and cut into thirds corn on the cob
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1 large, sliced into 1/2-inch strips yellow bell pepper
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this Cajun spice mix evenly over 4 catfish fillets.
- Step 2: On a large rimmed baking sheet, toss 3 tbsp olive oil with 2 ears of corn cut into thirds, 1 large red bell pepper sliced into 1/2-inch strips, and 1 large yellow bell pepper sliced into 1/2-inch strips. Arrange the vegetables in a single layer and place the catfish fillets on top.
- Step 3: Roast in the oven for 15-18 minutes until the catfish is opaque and flakes easily with a fork and vegetables have light char marks.
- Step 4: Remove from oven and drizzle 2 tbsp fresh lemon juice over everything. Sprinkle 2 tbsp chopped fresh parsley on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Cajun-Spiced Catfish with Charred Corn and Bell Peppers 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 Catfish with Charred Corn and Bell Peppers?
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 (6 oz each) catfish fillets from drying out.
Can I substitute ingredients in Sheet Pan Cajun-Spiced Catfish with Charred Corn and Bell Peppers?
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 Catfish with Charred Corn and Bell Peppers 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 Catfish with Charred Corn and Bell Peppers?
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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