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Blackened Catfish

Blackened Catfish

with Crispy Potatoes and Blistered Summer Vegetables

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Typically battered and fried, catfish is a staple of Southern cooking. For a lighter preparation, we’re blackening this flaky fish with a potent mix of spices. A side of crispy roasted potatoes and caramelized vegetables compliments the dish; a sprinkling of chopped cilantro and a wedge of lemon brightens it up.

Tags:Gluten-freeEat First

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce



1 unit

Red Bell Pepper

4 ounce

Green Beans

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit


8 g


1 teaspoon

Blackening Spice

2 clove


Not included in your delivery

3 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories547 kcal
Energy (kJ)2289 kJ
Fat27 g
Saturated Fat0 g
Carbohydrate50 g
Sugar0 g
Dietary Fiber10 g
Protein37 g
Sodium435 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees (200c). Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Halve, peel, and thinly slice the onion. Cut the potatoes into ½-inch cubes. Finely chop the cilantro. Cut the lemon into wedges.


Toss the potatoes on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place in the oven and roast for 15-20 minutes, tossing halfway through, until golden brown.


Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the green beans, onion, and bell pepper and cook, tossing, 7-8 minutes, until softened and slightly blistered. Stir in half the chopped cilantro, season with salt and pepper, and set aside


In the same pan, heat another 1 tablespoon olive oil over medium-high heat. Season the catfish on all sides with the blackening seasoning, salt, and pepper. Add the catfish to the pan and cook 3-4 minutes per side, until cooked through and slightly blackened.


Plate the potatoes and blistered vegetables, then top with the blackened catfish. Serve with lemon wedges, a sprinkle of the remaining cilantro, and enjoy!