Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sheet Pan Cajun Catfish

with Collard Greens & Sweet Potato Wedges

Sheet Pan Supper
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This whole dish comes together in the oven: you’ll use two sheet pans to bake Cajun-spiced catfish, sweet potato wedges, and collard greens (sealed in a foil packet for easy steaming).

fresh
ingredients
Sheet Pan Cajun Catfish with Collard Greens & Sweet Potato Wedges
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)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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-wide wedges.

Assemble the foil packet of collard greens:
2 Assemble the foil packet of collard greens:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the collard greens, shallot, and garlic. Top with 1 tablespoon of olive oil and season with salt and pepper. Stir to thoroughly coat. Transfer to one side of the prepared foil and top with 1 tablespoon of water. Fold the foil in half over the filling. Roll and crimp the 3 open edges inwards to completely seal the packet.

Cook the vegetables:
3 Cook the vegetables:

Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange skin side down on 1 side of the sheet pan. Place the foil packet of collard greens on the other side of the sheet pan. Bake for 27 to 29 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Make the sauce:
4 Make the sauce:

While the vegetables cook, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper to taste.

Prepare & bake the catfish:
5 Prepare & bake the catfish:

While the vegetables continue to cook, line a separate sheet pan with aluminum foil. Lightly oil the foil. Cut the butter into 4 equal-sized pieces. Pat the catfish fillets dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to the prepared sheet pan. Top each fillet with a piece of butter. Bake 11 to 13 minutes, or until the catfish fillets are cooked through. Remove from the oven.

Finish & serve your dish:
6 Finish & serve your dish:

Carefully open the foil packet of collard greens and top with the vinegar. Stir to combine. Season with salt and pepper to taste. Divide the roasted sweet potatoes, finished collard greens, and baked catfish fillets among 4 dishes. Top the catfish fillets with any remaining melted butter from the sheet pan. Serve with the sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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-wide wedges.

2 Assemble the foil packet of collard greens:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the collard greens, shallot, and garlic. Top with 1 tablespoon of olive oil and season with salt and pepper. Stir to thoroughly coat. Transfer to one side of the prepared foil and top with 1 tablespoon of water. Fold the foil in half over the filling. Roll and crimp the 3 open edges inwards to completely seal the packet.

Assemble the foil packet of collard greens:
Cook the vegetables:
3 Cook the vegetables:

Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange skin side down on 1 side of the sheet pan. Place the foil packet of collard greens on the other side of the sheet pan. Bake for 27 to 29 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

4 Make the sauce:

While the vegetables cook, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper to taste.

Make the sauce:
Prepare & bake the catfish:
5 Prepare & bake the catfish:

While the vegetables continue to cook, line a separate sheet pan with aluminum foil. Lightly oil the foil. Cut the butter into 4 equal-sized pieces. Pat the catfish fillets dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to the prepared sheet pan. Top each fillet with a piece of butter. Bake 11 to 13 minutes, or until the catfish fillets are cooked through. Remove from the oven.

6 Finish & serve your dish:

Carefully open the foil packet of collard greens and top with the vinegar. Stir to combine. Season with salt and pepper to taste. Divide the roasted sweet potatoes, finished collard greens, and baked catfish fillets among 4 dishes. Top the catfish fillets with any remaining melted butter from the sheet pan. Serve with the sauce on the side. Enjoy!

Finish & serve your dish: