Crispy Cajun Blackened Catfish with Roasted Asparagus

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

Crispy Cajun Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Asparagus

Enjoy a flavorful twist on a classic fish dish with this crispy, blackened catfish paired with tender roasted asparagus. The catfish is seasoned with a bold Cajun spice blend that creates a delightful crust while keeping the fish moist and flaky, and the lightly roasted asparagus adds a fresh, vibrant crunch to every bite.

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NUTRITION

370kcal
Protein
46.9g
Fat
17g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Channel Catfish Fillet (approx. 198g)

1.5 cups Asparagus (approx. 201g)

2 teaspoons Olive Oil (approx. 10g)

1 tablespoon Cajun Seasoning

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Pat the catfish fillet dry with a paper towel. Brush both sides lightly with half of the olive oil.

  • 3

    Generously sprinkle Cajun seasoning on both sides of the fillet, pressing the spices into the flesh.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned catfish and cook for about 3-4 minutes per side until a crispy blackened crust forms and the fish flakes easily with a fork.

  • 5

    While the fish is cooking, trim the woody ends off the asparagus. Toss the asparagus with the remaining olive oil and a pinch of Cajun seasoning, then spread it out on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy.

  • 7

    Plate the blackened catfish alongside the roasted asparagus and garnish with a fresh lemon wedge. Squeeze the lemon over the fish just before serving to add brightness and enhance the flavors.

Crispy Cajun Blackened Catfish with Roasted Asparagus

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

Crispy Cajun Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Asparagus

Enjoy a flavorful twist on a classic fish dish with this crispy, blackened catfish paired with tender roasted asparagus. The catfish is seasoned with a bold Cajun spice blend that creates a delightful crust while keeping the fish moist and flaky, and the lightly roasted asparagus adds a fresh, vibrant crunch to every bite.

NUTRITION

370kcal
Protein
46.9g
Fat
17g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Channel Catfish Fillet (approx. 198g)

1.5 cups Asparagus (approx. 201g)

2 teaspoons Olive Oil (approx. 10g)

1 tablespoon Cajun Seasoning

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Pat the catfish fillet dry with a paper towel. Brush both sides lightly with half of the olive oil.

  • 3

    Generously sprinkle Cajun seasoning on both sides of the fillet, pressing the spices into the flesh.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned catfish and cook for about 3-4 minutes per side until a crispy blackened crust forms and the fish flakes easily with a fork.

  • 5

    While the fish is cooking, trim the woody ends off the asparagus. Toss the asparagus with the remaining olive oil and a pinch of Cajun seasoning, then spread it out on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy.

  • 7

    Plate the blackened catfish alongside the roasted asparagus and garnish with a fresh lemon wedge. Squeeze the lemon over the fish just before serving to add brightness and enhance the flavors.