Sheet Pan Spiced Gulfport-Inspired Catfish with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Oven-roasted catfish fillets seasoned with bold Gulfport spices and paired with tender roasted seasonal vegetables. This American-inspired seafood recipe, ready in about 35 minutes, pairs 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 260 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
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium red bell pepper, sliced into 1/2-inch strips
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 4 lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a small bowl, combine 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper to create a spice oil.
3. Step 3: Place 4 catfish fillets on the sheet pan and brush both sides evenly with half of the spice oil.
4. Step 4: Toss 1 medium sliced red bell pepper, 1 medium sliced zucchini, and 1 medium sliced yellow squash in the remaining spice oil, then arrange around the catfish fillets on the sheet pan.
5. Step 5: Roast in the preheated oven for 15-18 minutes, until the catfish flakes easily with a fork and vegetables are tender and lightly caramelized.
6. Step 6: Remove from oven and serve immediately with 4 lemon wedges to squeeze over the fish and vegetables.