Pan-Seared Crispy Blackened Catfish with Roasted Asparagus

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

Pan-Seared Crispy Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Crispy Blackened Catfish with Roasted Asparagus

Enjoy a perfectly pan-seared catfish fillet seasoned with a vibrant blackened spice blend, paired with tender roasted asparagus drizzled with olive oil and a splash of lemon. This dish offers a satisfying crunch on the catfish crust alongside a fresh, earthy green veggie, delivering a delightful balance of flavors and textures.

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NUTRITION

325kcal
Protein
38.7g
Fat
10.9g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1 cup Asparagus

1 teaspoon Olive Oil

1 teaspoon Blackened Seasoning

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat the oven to 425°F to roast the asparagus.

  • 2

    Trim the asparagus ends and place them on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    While the asparagus is roasting, pat dry the catfish fillet with paper towels.

  • 4

    Sprinkle the blackened seasoning evenly on both sides of the catfish.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the catfish and sear for about 3-4 minutes per side until a crispy crust forms and the fish is cooked through.

  • 6

    Plate the catfish alongside the roasted asparagus and garnish with a fresh lemon wedge for an extra burst of brightness.

Pan-Seared Crispy Blackened Catfish with Roasted Asparagus

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

Pan-Seared Crispy Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Crispy Blackened Catfish with Roasted Asparagus

Enjoy a perfectly pan-seared catfish fillet seasoned with a vibrant blackened spice blend, paired with tender roasted asparagus drizzled with olive oil and a splash of lemon. This dish offers a satisfying crunch on the catfish crust alongside a fresh, earthy green veggie, delivering a delightful balance of flavors and textures.

NUTRITION

325kcal
Protein
38.7g
Fat
10.9g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1 cup Asparagus

1 teaspoon Olive Oil

1 teaspoon Blackened Seasoning

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 425°F to roast the asparagus.

  • 2

    Trim the asparagus ends and place them on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    While the asparagus is roasting, pat dry the catfish fillet with paper towels.

  • 4

    Sprinkle the blackened seasoning evenly on both sides of the catfish.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the catfish and sear for about 3-4 minutes per side until a crispy crust forms and the fish is cooked through.

  • 6

    Plate the catfish alongside the roasted asparagus and garnish with a fresh lemon wedge for an extra burst of brightness.