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

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

A vibrant, one-pan dish featuring tender catfish fillets coated in Cajun spices, roasted alongside fresh okra and colorful bell peppers for a smoky, mildly spicy meal. This southern american-inspired seafood ready in about 33 minutes pairs fillets (6 oz each) catfish fillets, trimmed and halved okra, olive oil 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: 15 min Cook: 18 min Serves 4 Southern American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 4 catfish fillets (6 oz each) and rub them evenly with 1 tbsp olive oil and the prepared spice mix. Set aside.
  3. Step 3: On a large sheet pan, toss 12 oz halved okra and 2 sliced bell peppers (1 red and 1 yellow) with 2 tbsp olive oil and a pinch of salt until well coated. Spread the vegetables in an even layer.
  4. Step 4: Place the seasoned catfish fillets on the sheet pan nestled among the vegetables. Drizzle 1 tbsp lemon juice over the catfish.
  5. Step 5: Roast in the preheated oven for 15-18 minutes until the catfish is opaque and flakes easily with a fork, and the okra and peppers are tender and slightly caramelized.
  6. Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Cajun-Spiced Catfish with Roasted Okra and Bell Peppers take to make?

Total time is about 33 minutes (15 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 Okra 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 trimmed and halved okra from drying out.

Can I substitute ingredients in Sheet Pan Cajun-Spiced Catfish with Roasted Okra 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 Roasted Okra 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 Roasted Okra 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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