YOUR SOLIN GENERATED RECIPE
Crispy Cajun Blackened Catfish with Roasted Asparagus
Savor a perfectly seasoned 8‑ounce catfish fillet, blackened with a bold Cajun spice blend and pan‑fried for a crispy finish, accompanied by tender roasted asparagus drizzled with extra virgin olive oil and a splash of lemon juice. This dish delivers vibrant flavors with a satisfying crunch that pairs beautifully with the freshness of the asparagus.
INGREDIENTS
8 ounces Catfish Fillet
1 teaspoon Olive Oil (for catfish)
1 cup Asparagus
2 teaspoons Olive Oil (for asparagus)
1 teaspoon Cajun Seasoning
Salt and Black Pepper to taste
1 tablespoon Lemon Juice
PREPARATION
Pat the catfish fillet dry with paper towels. Lightly season it with salt, black pepper, and Cajun seasoning.
Heat a nonstick skillet over medium-high heat and add 1 teaspoon olive oil. Once hot, add the seasoned catfish fillet.
Cook the catfish for about 3-4 minutes per side until a crispy, blackened crust forms and the fish is just opaque in the center.
While the catfish cooks, preheat your oven to 425°F. Toss the asparagus with 2 teaspoons of olive oil, a pinch of salt, and a dash of black pepper on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender yet still crisp.
Plate the catfish alongside the roasted asparagus and drizzle with lemon juice before serving for a burst of freshness.