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Sheet Pan Cajun Catfish
with Collard Greens & Sweet Potato Wedges
50 MIN
4 Servings
From the Test Kitchen
In this hands-off recipe, you’ll use two sheet pans to bake Cajun-spiced catfish, sweet potato wedges, and collard greens. (Sealing the greens in a foil packet allows them to steam in the oven, turning irresistibly tender.) Served on the side, a creamy, tangy-sweet tartar sauce is perfect for spooning over the fish.
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NutritionPER SERVING
-
Calories570 Cals (est.)
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fresh
ingredients
Title
-
4 Catfish Fillets
- 2 cloves Garlic
- 1 bunch Collard Greens
- 2 Sweet Potatoes
- 2 Tbsps Butter
- 1 Shallot
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Sweet Pickle Relish
- ¼ cup Mayonnaise
-
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the sweet potatoes lengthwise into 1-inch wedges.
2
Assemble the collard greens packet:
Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced shallot, chopped garlic, and 1 tablespoon of olive oil; season with salt and pepper. Stir to thoroughly combine. Transfer to 1 side of the foil and top with 1 tablespoon of water. Fold the foil in half over the collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet.
3
Bake the vegetables:
Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Top with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange skin side down on 1 side of the sheet pan. Place the packet of seasoned collard greens on the other side of the sheet pan. Bake 27 to 29 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the packet to a work surface.
4
Make the tartar sauce:
While the vegetables bake, in a bowl, combine the mayonnaise and pickle relish; season with salt and pepper to taste.
5
Prepare & bake the fish:
Once the vegetables have baked for about 10 minutes, line a separate sheet pan with aluminum foil. Lightly oil the foil. Cut the butter into 4 equal-sized pieces. Pat the fish fillets dry with paper towels and place on the sheet pan. Season on both sides with salt, pepper, and the spice blend. Top each seasoned fillet with a piece of the butter. Bake 11 to 13 minutes, or until the fish is cooked through. Remove from the oven.
6
Finish the collard greens & serve your dish:
Carefully open the packet of cooked collard greens. Stir in the vinegar; season with salt and pepper to taste. Serve the baked fish fillets with the finished collard greens and baked sweet potato wedges. Top the fillets with any remaining melted butter from the sheet pan. Serve with the tartar sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the sweet potatoes lengthwise into 1-inch wedges.
2
Assemble the collard greens packet:
Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced shallot, chopped garlic, and 1 tablespoon of olive oil; season with salt and pepper. Stir to thoroughly combine. Transfer to 1 side of the foil and top with 1 tablespoon of water. Fold the foil in half over the collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet.
3
Bake the vegetables:
Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Top with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange skin side down on 1 side of the sheet pan. Place the packet of seasoned collard greens on the other side of the sheet pan. Bake 27 to 29 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the packet to a work surface.
4
Make the tartar sauce:
While the vegetables bake, in a bowl, combine the mayonnaise and pickle relish; season with salt and pepper to taste.
5
Prepare & bake the fish:
Once the vegetables have baked for about 10 minutes, line a separate sheet pan with aluminum foil. Lightly oil the foil. Cut the butter into 4 equal-sized pieces. Pat the fish fillets dry with paper towels and place on the sheet pan. Season on both sides with salt, pepper, and the spice blend. Top each seasoned fillet with a piece of the butter. Bake 11 to 13 minutes, or until the fish is cooked through. Remove from the oven.
6
Finish the collard greens & serve your dish:
Carefully open the packet of cooked collard greens. Stir in the vinegar; season with salt and pepper to taste. Serve the baked fish fillets with the finished collard greens and baked sweet potato wedges. Top the fillets with any remaining melted butter from the sheet pan. Serve with the tartar sauce on the side. Enjoy!
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