Crispy Cajun Blackened Catfish with Roasted Bell Peppers and Onions

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

Crispy Cajun Blackened Catfish with Roasted Bell Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Bell Peppers and Onions

Savor the bold flavors of Cajun spices on tender, crispy catfish paired with vibrantly roasted red and yellow bell peppers alongside sweet, caramelized onions. This dish is a perfect balance of protein and wholesome, flavorful vegetables with a subtle smoky char from blackening, making it a satisfying meal for any time of day.

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NUTRITION

376kcal
Protein
33.5g
Fat
18.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Yellow Onion

1 tablespoon Olive Oil

1 teaspoon Cajun Seasoning

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels. In a small bowl, mix Cajun seasoning, a pinch of salt, and black pepper. Rub the seasoning evenly on both sides of the fillet.

  • 2

    Preheat your oven to 425°F (220°C). Cut the red bell pepper into strips, slice the yellow bell pepper into thin pieces, and cut the yellow onion into wedges.

  • 3

    Place the peppers and onions in a bowl. Drizzle with the olive oil and toss to evenly coat. Season lightly with salt and pepper if desired.

  • 4

    Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 5

    While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Once hot, add the seasoned catfish fillet. Cook for about 4-5 minutes per side, until the fish is opaque and reaches an internal temperature of 145°F.

  • 6

    Plate the blackened catfish alongside a generous serving of roasted bell peppers and onions. Garnish with a squeeze of lemon if desired, and serve hot.

Crispy Cajun Blackened Catfish with Roasted Bell Peppers and Onions

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

Crispy Cajun Blackened Catfish with Roasted Bell Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Bell Peppers and Onions

Savor the bold flavors of Cajun spices on tender, crispy catfish paired with vibrantly roasted red and yellow bell peppers alongside sweet, caramelized onions. This dish is a perfect balance of protein and wholesome, flavorful vegetables with a subtle smoky char from blackening, making it a satisfying meal for any time of day.

NUTRITION

376kcal
Protein
33.5g
Fat
18.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Yellow Onion

1 tablespoon Olive Oil

1 teaspoon Cajun Seasoning

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the catfish fillet dry with paper towels. In a small bowl, mix Cajun seasoning, a pinch of salt, and black pepper. Rub the seasoning evenly on both sides of the fillet.

  • 2

    Preheat your oven to 425°F (220°C). Cut the red bell pepper into strips, slice the yellow bell pepper into thin pieces, and cut the yellow onion into wedges.

  • 3

    Place the peppers and onions in a bowl. Drizzle with the olive oil and toss to evenly coat. Season lightly with salt and pepper if desired.

  • 4

    Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes until tender and slightly charred at the edges.

  • 5

    While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Once hot, add the seasoned catfish fillet. Cook for about 4-5 minutes per side, until the fish is opaque and reaches an internal temperature of 145°F.

  • 6

    Plate the blackened catfish alongside a generous serving of roasted bell peppers and onions. Garnish with a squeeze of lemon if desired, and serve hot.