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 flavor-packed meal featuring tender, spicy blackened catfish paired with a colorful medley of roasted vegetables. This dish bursts with bold seasonings and a satisfying smoky finish, making it a deliciously balanced option for your dinner rotation.

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NUTRITION

386kcal
Protein
33.4g
Fat
18.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Catfish Fillet

1 cup Red Bell Pepper slices

1 cup Zucchini slices

1/2 cup Red Onion slices

1 tablespoon Olive Oil

2 teaspoons Blackening Spice Blend

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

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

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until slightly caramelized and tender.

  • 4

    While the vegetables roast, pat the catfish fillet dry with a paper towel.

  • 5

    Generously rub the fillet with the blackening spice blend on both sides.

  • 6

    Heat a non-stick skillet or cast iron pan over medium-high heat. Once hot, add the seasoned catfish and cook for about 3-4 minutes per side until a dark crust forms and the fish is just cooked through.

  • 7

    Plate the blackened catfish alongside the roasted vegetables, and garnish with a lemon wedge.

  • 8

    Squeeze lemon juice over the fish just before serving for a bright, tangy finish.

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 flavor-packed meal featuring tender, spicy blackened catfish paired with a colorful medley of roasted vegetables. This dish bursts with bold seasonings and a satisfying smoky finish, making it a deliciously balanced option for your dinner rotation.

NUTRITION

386kcal
Protein
33.4g
Fat
18.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Catfish Fillet

1 cup Red Bell Pepper slices

1 cup Zucchini slices

1/2 cup Red Onion slices

1 tablespoon Olive Oil

2 teaspoons Blackening Spice Blend

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

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

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until slightly caramelized and tender.

  • 4

    While the vegetables roast, pat the catfish fillet dry with a paper towel.

  • 5

    Generously rub the fillet with the blackening spice blend on both sides.

  • 6

    Heat a non-stick skillet or cast iron pan over medium-high heat. Once hot, add the seasoned catfish and cook for about 3-4 minutes per side until a dark crust forms and the fish is just cooked through.

  • 7

    Plate the blackened catfish alongside the roasted vegetables, and garnish with a lemon wedge.

  • 8

    Squeeze lemon juice over the fish just before serving for a bright, tangy finish.