Sheet Pan Cajun-Spiced Catfish with Roasted Corn and Black Beans
A vibrant Cajun-spiced catfish baked alongside sweet roasted corn and hearty black beans for a one-pan Southern-inspired meal. This southern-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 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 fillets (6 oz each) catfish fillets
- 3 tbsp olive oil
- 2 tbsp cajun seasoning
- 1 cup frozen corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper. In a small bowl, mix 3 tbsp olive oil with 2 tbsp Cajun seasoning.
- Step 2: Pat dry 4 catfish fillets (6 oz each) and rub them evenly with the Cajun oil mixture, ensuring full coverage. Place fillets on the prepared sheet pan.
- Step 3: In a mixing bowl, combine 1 cup frozen corn kernels, 1 cup drained black beans, 1 diced red bell pepper, 1 tsp salt, and 1/2 tsp black pepper. Toss with remaining Cajun oil mixture.
- Step 4: Spread the vegetable and bean mixture evenly around the catfish fillets on the sheet pan. Roast in the oven for 15-18 minutes until the catfish flakes easily with a fork and the vegetables are tender.
- Step 5: Remove from oven, drizzle 2 tbsp fresh lime juice over the fish and vegetables, and sprinkle 2 tbsp chopped fresh cilantro on top before serving.
Frequently asked questions
How long does Sheet Pan Cajun-Spiced Catfish with Roasted Corn and Black Beans 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 Roasted Corn and Black Beans?
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 Catfish with Roasted Corn and Black Beans?
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 Roasted Corn and Black Beans 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 Roasted Corn and Black Beans?
Southern 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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