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, protein-packed meal featuring catfish fillet seasoned with a bold blend of blackening spices, paired with a colorful medley of roasted red bell pepper and zucchini. This dish delivers a perfect balance of flavors and textures, with a slight kick of heat that elevates the natural taste of the fish and vegetables.

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NUTRITION

356kcal
Protein
40.8g
Fat
18.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet (170 g)

0.5 cup diced Red Bell Pepper (75 g)

0.5 cup diced Zucchini (90 g)

3 tsp Olive Oil (approx. 13.5 g)

1 tsp Blackening Spice Mix

1 tsp Garlic Powder

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the blackening spice mix, garlic powder, salt, and black pepper.

  • 3

    Pat the catfish fillet dry and coat both sides generously with the spice blend.

  • 4

    Place the seasoned fish on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, toss the diced red bell pepper and zucchini with olive oil, and season lightly with salt and pepper.

  • 6

    Spread the vegetables in a single layer on another baking tray.

  • 7

    Place both trays in the oven. Roast the vegetables for about 15-20 minutes until tender and slightly caramelized.

  • 8

    Bake the catfish for 10-12 minutes or until the fish is opaque and flakes easily with a fork.

  • 9

    Plate the roasted vegetables alongside the blackened catfish and serve immediately.

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, protein-packed meal featuring catfish fillet seasoned with a bold blend of blackening spices, paired with a colorful medley of roasted red bell pepper and zucchini. This dish delivers a perfect balance of flavors and textures, with a slight kick of heat that elevates the natural taste of the fish and vegetables.

NUTRITION

356kcal
Protein
40.8g
Fat
18.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet (170 g)

0.5 cup diced Red Bell Pepper (75 g)

0.5 cup diced Zucchini (90 g)

3 tsp Olive Oil (approx. 13.5 g)

1 tsp Blackening Spice Mix

1 tsp Garlic Powder

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the blackening spice mix, garlic powder, salt, and black pepper.

  • 3

    Pat the catfish fillet dry and coat both sides generously with the spice blend.

  • 4

    Place the seasoned fish on a baking tray lined with parchment paper.

  • 5

    In a separate bowl, toss the diced red bell pepper and zucchini with olive oil, and season lightly with salt and pepper.

  • 6

    Spread the vegetables in a single layer on another baking tray.

  • 7

    Place both trays in the oven. Roast the vegetables for about 15-20 minutes until tender and slightly caramelized.

  • 8

    Bake the catfish for 10-12 minutes or until the fish is opaque and flakes easily with a fork.

  • 9

    Plate the roasted vegetables alongside the blackened catfish and serve immediately.