Spicy Blackened Catfish with Roasted Vegetables

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

Spicy Blackened Catfish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Blackened Catfish with Roasted Vegetables

Enjoy a vibrant dish of spicy blackened catfish paired with a medley of roasted vegetables. The perfectly seasoned fish brings a bold kick, while the roasted red bell pepper, zucchini, and red onion add natural sweetness and texture. Finished with a drizzle of olive oil and a squeeze of fresh lemon, every bite is a balance of heat, tang, and wholesome goodness.

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NUTRITION

344kcal
Protein
41.1g
Fat
15.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Catfish Fillet (213 g)

1/2 cup sliced Red Bell Pepper (75 g)

1/2 cup sliced Zucchini (65 g)

1/4 cup sliced Red Onion (40 g)

1.5 tbsp Olive Oil (20 g)

1 tsp Spice Mix (approx. 2.3 g)

1 wedge Fresh Lemon (15 g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine paprika, garlic powder, cayenne pepper, salt, and black pepper to create your spice mix.

  • 3

    Pat the catfish fillet dry with paper towels. Rub the spice mix evenly over both sides of the fillet.

  • 4

    Place the fillet on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the red bell pepper, zucchini, and red onion slices with olive oil and a pinch of salt.

  • 6

    Spread the vegetables around the fish on the baking sheet.

  • 7

    Roast in the preheated oven for 12-15 minutes, or until the catfish is opaque and flakes easily with a fork, and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven and squeeze fresh lemon over the fish and vegetables before serving.

Spicy Blackened Catfish with Roasted Vegetables

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

Spicy Blackened Catfish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Blackened Catfish with Roasted Vegetables

Enjoy a vibrant dish of spicy blackened catfish paired with a medley of roasted vegetables. The perfectly seasoned fish brings a bold kick, while the roasted red bell pepper, zucchini, and red onion add natural sweetness and texture. Finished with a drizzle of olive oil and a squeeze of fresh lemon, every bite is a balance of heat, tang, and wholesome goodness.

NUTRITION

344kcal
Protein
41.1g
Fat
15.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Catfish Fillet (213 g)

1/2 cup sliced Red Bell Pepper (75 g)

1/2 cup sliced Zucchini (65 g)

1/4 cup sliced Red Onion (40 g)

1.5 tbsp Olive Oil (20 g)

1 tsp Spice Mix (approx. 2.3 g)

1 wedge Fresh Lemon (15 g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine paprika, garlic powder, cayenne pepper, salt, and black pepper to create your spice mix.

  • 3

    Pat the catfish fillet dry with paper towels. Rub the spice mix evenly over both sides of the fillet.

  • 4

    Place the fillet on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the red bell pepper, zucchini, and red onion slices with olive oil and a pinch of salt.

  • 6

    Spread the vegetables around the fish on the baking sheet.

  • 7

    Roast in the preheated oven for 12-15 minutes, or until the catfish is opaque and flakes easily with a fork, and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven and squeeze fresh lemon over the fish and vegetables before serving.