Louisiana Catfish With Okra & Corn

Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner. This dish is best with fresh vegetables, but we were pleasantly surprised at how well it turned out with frozen okra and corn. Serve with cheese grits and a green salad.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 2 cups fresh or frozen sliced okra
• 1¾ cups fresh corn kernels (from 2 ears) or frozen
• 1 medium onion, diced
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1¾ teaspoons Cajun or Creole seasoning, divided
• 1 pound catfish fillets, patted dry and cut into 4 portions

Directions

1. Preheat oven to 450°F.
2. Combine okra, corn, onion, 2 teaspoons oil and ¾ teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
3. Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.

Nutritional Information

Per Serving: 267 Calories, Total Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Carbohydrates: 18 g, Fiber: 3 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 20 g, Sodium: 182 mg, Potassium: 679 mg, Phosphorus: 321 mg, Iron: 1 mg, Folate: 68 mcg, Calcium: 51 mg, Vitamin A: 420 IU, Vitamin C: 16 mg, Vitamin D: 10 IU

© Dotdash Meredith. All rights reserved. Used with permission.

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