Sheet Pan Cajun-Spiced Catfish with Roasted Corn and Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robustly seasoned sheet pan catfish dish contrasted by sweet roasted corn and colorful bell peppers, perfect for a quick, flavorful seafood dinner. This southern american-inspired seafood (gluten free) ready in about 28 minutes pairs olive oil, cajun seasoning, garlic powder 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

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Instructions

  1. Step 1: Preheat your oven to 425°F. Line a large sheet pan with parchment paper. Place 4 catfish fillets (about 6 oz each) on the sheet pan and drizzle with 2 tbsp olive oil, rubbing evenly to coat.
  2. Step 2: Sprinkle 2 tbsp Cajun seasoning evenly over the catfish fillets, then season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: In a bowl, toss 1 cup fresh corn kernels, 1 sliced red bell pepper, and 1 sliced yellow bell pepper with 1 tbsp olive oil and 1 tsp garlic powder until well combined.
  4. Step 4: Spread the seasoned vegetables around the catfish fillets on the sheet pan in a single layer.
  5. Step 5: Roast in the oven for 15-18 minutes, until the catfish flakes easily with a fork and the vegetables are tender and slightly caramelized.
  6. Step 6: Serve the catfish and vegetables hot with lemon wedges on the side for squeezing over the top.

Frequently asked questions

How long does Sheet Pan Cajun-Spiced Catfish with Roasted Corn and 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 Roasted Corn and 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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Cajun-Spiced Catfish with Roasted Corn and 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 Roasted Corn and 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.

Is Sheet Pan Cajun-Spiced Catfish with Roasted Corn and Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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