Crispy Blackened Catfish with Roasted Zucchini and Bell Peppers

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

Crispy Blackened Catfish with Roasted Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Roasted Zucchini and Bell Peppers

Savor this delicious and wholesome dish featuring a perfectly blackened catfish fillet paired with vibrant roasted zucchini and red bell peppers. The spices bring a delightful kick to the tender fish, while the roasted veggies add texture and natural sweetness, making it a balanced meal that's both flavorful and nutritious.

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NUTRITION

362kcal
Protein
35.6g
Fat
18.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tsp Blackening Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15 minutes or until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the catfish fillet dry. Season both sides generously with blackening seasoning, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the catfish fillet and cook for about 3 minutes on each side until crispy and cooked through.

  • 6

    Serve the blackened catfish alongside the roasted zucchini and red bell peppers, and enjoy a flavorful, nutrient-packed meal.

Crispy Blackened Catfish with Roasted Zucchini and Bell Peppers

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

Crispy Blackened Catfish with Roasted Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Roasted Zucchini and Bell Peppers

Savor this delicious and wholesome dish featuring a perfectly blackened catfish fillet paired with vibrant roasted zucchini and red bell peppers. The spices bring a delightful kick to the tender fish, while the roasted veggies add texture and natural sweetness, making it a balanced meal that's both flavorful and nutritious.

NUTRITION

362kcal
Protein
35.6g
Fat
18.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Catfish Fillet

1 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tsp Blackening Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15 minutes or until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the catfish fillet dry. Season both sides generously with blackening seasoning, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the catfish fillet and cook for about 3 minutes on each side until crispy and cooked through.

  • 6

    Serve the blackened catfish alongside the roasted zucchini and red bell peppers, and enjoy a flavorful, nutrient-packed meal.