Spicy Blackened Catfish with Roasted Vegetables and Quinoa

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

Spicy Blackened Catfish with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Blackened Catfish with Roasted Vegetables and Quinoa

Enjoy a vibrant and spicy twist on classic catfish! This dish features a beautifully blackened catfish fillet spiced with a blend of paprika, cayenne, garlic, and onion powder. Paired with crisp roasted Brussels sprouts and red bell pepper, and a side of fluffy quinoa, every bite delivers a balance of heat, smokiness, and fresh, satisfying flavors.

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NUTRITION

409kcal
Protein
38.3g
Fat
12.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Catfish Fillet

1 tsp Olive Oil

1 cup Brussels Sprouts, halved

1 medium Red Bell Pepper, sliced

1/2 cup Cooked Quinoa

Spice Blend (Paprika, Cayenne, Garlic & Onion Powder)

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the catfish fillet. Brush both sides lightly with olive oil.

  • 3

    In a small bowl, mix together paprika, cayenne pepper, garlic powder, and onion powder. Sprinkle the spice blend evenly over the fillet, pressing it into the surface.

  • 4

    Place the seasoned catfish on a lined baking tray.

  • 5

    Prepare the vegetables by trimming and halving the Brussels sprouts and slicing the red bell pepper. Toss them with a little olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking tray and roast them in the oven for about 15-20 minutes until tender and slightly charred around the edges.

  • 7

    Bake the blackened catfish in the preheated oven for 12-15 minutes until cooked through and opaque.

  • 8

    While everything is baking, warm up the pre-cooked quinoa if needed.

  • 9

    Plate the catfish alongside a serving of roasted vegetables and quinoa. Squeeze the lemon wedge over the top just before serving for an extra burst of flavor.

Spicy Blackened Catfish with Roasted Vegetables and Quinoa

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

Spicy Blackened Catfish with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Blackened Catfish with Roasted Vegetables and Quinoa

Enjoy a vibrant and spicy twist on classic catfish! This dish features a beautifully blackened catfish fillet spiced with a blend of paprika, cayenne, garlic, and onion powder. Paired with crisp roasted Brussels sprouts and red bell pepper, and a side of fluffy quinoa, every bite delivers a balance of heat, smokiness, and fresh, satisfying flavors.

NUTRITION

409kcal
Protein
38.3g
Fat
12.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Catfish Fillet

1 tsp Olive Oil

1 cup Brussels Sprouts, halved

1 medium Red Bell Pepper, sliced

1/2 cup Cooked Quinoa

Spice Blend (Paprika, Cayenne, Garlic & Onion Powder)

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the catfish fillet. Brush both sides lightly with olive oil.

  • 3

    In a small bowl, mix together paprika, cayenne pepper, garlic powder, and onion powder. Sprinkle the spice blend evenly over the fillet, pressing it into the surface.

  • 4

    Place the seasoned catfish on a lined baking tray.

  • 5

    Prepare the vegetables by trimming and halving the Brussels sprouts and slicing the red bell pepper. Toss them with a little olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking tray and roast them in the oven for about 15-20 minutes until tender and slightly charred around the edges.

  • 7

    Bake the blackened catfish in the preheated oven for 12-15 minutes until cooked through and opaque.

  • 8

    While everything is baking, warm up the pre-cooked quinoa if needed.

  • 9

    Plate the catfish alongside a serving of roasted vegetables and quinoa. Squeeze the lemon wedge over the top just before serving for an extra burst of flavor.