Sheet Pan Cajun-Spiced Catfish with Roasted Corn and Bell Peppers

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

A vibrant sheet pan dinner featuring cajun-spiced catfish fillets roasted alongside sweet corn and bell peppers for a smoky, flavorful meal. This Southern American-inspired seafood recipe (gluten free), ready in about 33 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 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
• 3 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 cup fresh corn kernels
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips yellow bell pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 4 wedges lemon wedges
• 2 tbsp chopped, for garnish fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper. Toss 1 cup fresh corn kernels, 1 sliced red bell pepper, and 1 sliced yellow bell pepper with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on the sheet pan.
2. Step 2: In a small bowl, combine 2 tbsp cajun seasoning with 1 tbsp olive oil. Pat dry 4 catfish fillets (6 oz each) and brush both sides with the cajun oil mixture. Place fillets on the sheet pan among the vegetables.
3. Step 3: Roast everything in the oven for 15-18 minutes until the catfish is opaque and flakes easily with a fork and the vegetables are tender and slightly charred at edges.
4. Step 4: Remove from oven, squeeze fresh juice from 4 lemon wedges over the fish and veggies, and garnish with 2 tbsp chopped fresh parsley before serving.