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Skillet Blackened Catfish with Cajun-Spiced Roasted Vegetables

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 29, 2026 · Updated May 12, 2026
Cajun-American 35 mins onepanskilletquickeasypescatarianhealthyfamily-friendlylowcarbflavorfulweeknight

This easy one-pan skillet recipe features perfectly seasoned blackened catfish fillets with bold Cajun-spiced roasted vegetables. Ready in 35 minutes, it's a healthy, low-carb, and family-friendly dinner choice ideal for quick weeknight meals.

Skillet Blackened Catfish with Cajun-Spiced Roasted Vegetables
Prep 15 min
Cook 20 min
Total 35 min
Servings 4
Difficulty easy
Cuisine Cajun-American

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyeasy
CuisineCajun-American
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Ingredients

Servings 4
  • 4 catfish fillets (about 6 oz each), skin removed
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 medium red bell pepper, cut into strips
  • 1 medium green bell pepper, cut into strips
  • 1 medium yellow squash, sliced into 1/2-inch rounds
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, mix smoked paprika, onion powder, garlic powder, oregano, thyme, cayenne pepper, black pepper, and salt to create the blackening seasoning.
  3. Pat catfish fillets dry. Generously rub blackening seasoning on both sides of each fillet.
  4. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat.
  5. Sear the catfish fillets for 2-3 minutes per side until a dark crust forms. Remove and set aside.
  6. Add the remaining 1 tablespoon olive oil to the skillet. Toss bell peppers, yellow squash, cherry tomatoes, and red onion with lemon juice, salt, and pepper, then add to skillet.
  7. Spread vegetables evenly and roast in preheated oven for 10 minutes.
  8. Remove skillet, place catfish fillets on vegetables, and return to oven for 5-7 minutes, or until fish flakes easily.
  9. Garnish with fresh chopped parsley before serving.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this skillet blackened catfish recipe with these ingredient swaps for dietary preferences or ingredient availability:

  • Fish: Substitute catfish with cod, tilapia, or haddock for similar firm texture and mild flavor.
  • Spices: Swap cayenne pepper for mild paprika or use pre-made Cajun seasoning blends to vary heat and flavor profile.
  • Oils: Use avocado or grapeseed oils as high smoke point alternatives to olive oil.
  • Vegetables: Replace bell peppers and yellow squash with zucchini, asparagus, or broccoli according to seasonality or taste.
  • Citrus: Lime juice can replace lemon juice to provide fresh brightness.

These easy substitutions maintain the recipe’s quick, healthy, low-carb, and flavorful qualities, perfect for uncomplicated weeknight skillet meals with Cajun flair.

Pan Or Pot Required

This recipe is crafted as a one-pan skillet meal, perfect for quick preparation and easy cleanup. Use a large, oven-safe skillet—ideally cast iron or heavy stainless steel—that transitions seamlessly from stovetop searing to oven roasting. This allows you to develop a flavorful blackened crust on the catfish and perfectly roast Cajun-spiced vegetables in one pan without extra dishes.

An oven-safe skillet ensures even heat distribution for optimal cooking results and keeps the dish moist and delicious. Avoid pans with plastic handles or those not rated for oven use, as they may warp or release harmful fumes when heated to 425°F (220°C).

Following this one-pan methodology aligns with PanPotPlates’ philosophy of straightforward, flavorful, and low-fuss family-friendly meals.

Cookware Size Guidance

For best results, use a large oven-safe skillet approximately 12 inches in diameter. This size comfortably fits four catfish fillets side by side, ensuring each fillet develops a rich blackened crust without overcrowding.

The 12-inch skillet also provides enough space to spread out the Cajun-spiced vegetables evenly for even roasting without steaming, which leads to better caramelization and texture.

Cast iron or heavy-gauge stainless steel skillets with sturdy handles and excellent heat retention are highly recommended for consistent searing and oven roasting.

If a 12-inch skillet isn’t available, an 10 to 11-inch skillet may work but avoid smaller pans to prevent overcrowding and compromised cooking results.

Cookware Swap Guidance

This one-pan skillet recipe is optimized for quick, easy, and healthy cooking. If you don’t have a large oven-safe skillet, suitable alternatives include:

  • Cast Iron Skillet: Best for heat retention and oven safety, ideal for searing and roasting.
  • Oven-Safe Stainless Steel or Nonstick Skillet: Acceptable if rated oven safe to 425°F (220°C).
  • Roasting Pan or Casserole Dish with Stovetop-Safe Pan: For searing in one pan and roasting in another, though this adds extra cleanup.
  • Sheet Pan (Sheet Pan Dinner Style): Roasting vegetables and broiling catfish separately is possible but won’t yield the characteristic blackened crust from skillet searing.

Slow cooker or Instant Pot methods aren't recommended here due to the searing and roasting steps critical for authentic Cajun flavor and texture.

Cast iron or sturdy, oven-safe skillets provide the best cooking experience while supporting the quick, flavorful, and family-friendly spirit of PanPotPlates’ skillet meal category.

This Skillet Blackened Catfish with Cajun-Spiced Roasted Vegetables is best served fresh but keeps well as leftovers for up to 3 days when stored properly, maintaining flavorful spices and good texture.

Storage Tips:

  • Cool leftovers to room temperature before placing in an airtight container to avoid condensation.
  • Store the catfish and vegetables together or separately to preserve texture, refrigeration at 40°F (4°C) or below.

Reheating Recommendations:

  • Reheat leftovers gently in a skillet over medium heat with a bit of olive oil to revive the crust and warmth.
  • Alternatively, reheat vegetables in a 375°F (190°C) oven for 5-7 minutes to restore roasted texture.
  • If microwave reheating, cover loosely and heat in short intervals, stirring vegetables midway to prevent uneven heating.

This one-pan skillet dish is great for meal prepping or fast family meals without sacrificing vibrant taste or quality.

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