Cajun Blackened Catfish with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cajun Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Cajun Blackened Catfish with Roasted Asparagus

Savor the bold flavors of Cajun spices on perfectly seared catfish paired with tender, roasted asparagus. This dish combines aromatic blackened fish with a vibrant vegetable side, creating a balanced plate that's both heartwarming and nutritious.

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NUTRITION

349kcal
Protein
41.7g
Fat
17.4g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet

8 spears Fresh Asparagus

1 tsp Olive Oil (for asparagus)

1 tsp Cajun Seasoning

1 tsp Olive Oil (for fish)

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels. Drizzle 1 teaspoon of olive oil over the fillet and rub it evenly.

  • 2

    Sprinkle the Cajun seasoning over both sides of the catfish, ensuring a generous, even coating.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned catfish and cook for about 3-4 minutes per side, or until the fish is blackened on the outside and opaque in the center.

  • 4

    While the fish is cooking, preheat your oven to 425°F. Toss the asparagus spears in 1 teaspoon of olive oil and season lightly with salt and pepper if desired.

  • 5

    Spread the asparagus on a baking sheet and roast in the preheated oven for 8-10 minutes, until tender-crisp.

  • 6

    Plate the blackened catfish alongside the roasted asparagus and garnish with a lemon wedge. Squeeze the lemon over the fish just before serving for an added burst of brightness.

Cajun Blackened Catfish with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cajun Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Cajun Blackened Catfish with Roasted Asparagus

Savor the bold flavors of Cajun spices on perfectly seared catfish paired with tender, roasted asparagus. This dish combines aromatic blackened fish with a vibrant vegetable side, creating a balanced plate that's both heartwarming and nutritious.

NUTRITION

349kcal
Protein
41.7g
Fat
17.4g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet

8 spears Fresh Asparagus

1 tsp Olive Oil (for asparagus)

1 tsp Cajun Seasoning

1 tsp Olive Oil (for fish)

1 Lemon Wedge

PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels. Drizzle 1 teaspoon of olive oil over the fillet and rub it evenly.

  • 2

    Sprinkle the Cajun seasoning over both sides of the catfish, ensuring a generous, even coating.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned catfish and cook for about 3-4 minutes per side, or until the fish is blackened on the outside and opaque in the center.

  • 4

    While the fish is cooking, preheat your oven to 425°F. Toss the asparagus spears in 1 teaspoon of olive oil and season lightly with salt and pepper if desired.

  • 5

    Spread the asparagus on a baking sheet and roast in the preheated oven for 8-10 minutes, until tender-crisp.

  • 6

    Plate the blackened catfish alongside the roasted asparagus and garnish with a lemon wedge. Squeeze the lemon over the fish just before serving for an added burst of brightness.