Blackened Cajun Catfish with Sweet Potato & Collard Green Gratin

Blackened Cajun Catfish

with Sweet Potato & Collard Green Gratin

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe takes inspiration from the country cooking of Louisiana. Traditional Cajun spices—including smoked paprika, ground mustard and cayenne pepper—lend a pleasant heat to our catfish. We’re serving it with sweet potatoes and collard greens “au gratin,” or baked into a rich, creamy casserole (ours features béchamel, a classic French sauce). The sweet and earthy seasonal vegetables make for a delicious counterpoint to the zesty catfish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Remove and discard the collard green stems; finely chop the leaves. Quarter and deseed the lemon. Peel and finely chop the garlic.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Stir in the juice of 2 lemon wedges. Turn off the heat; season with salt and pepper to taste.

Make the béchamel sauce:
3 Make the béchamel sauce:

Once the vegetables have cooked for about 5 minutes, in a large pot, heat the butter on medium-high until melted. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until well combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste.

Assemble & bake the gratin:
4 Assemble & bake the gratin:

Transfer the cooked vegetables to the pot of béchamel sauce; stir to thoroughly combine. Transfer the mixture to a baking dish. Bake 16 to 18 minutes, or until golden brown. Remove from the oven. Let stand for at least 2 minutes before serving.

Coat the catfish:
5 Coat the catfish:

While the gratin bakes, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (tapping off any excess). Transfer to a separate plate.

Cook the catfish & serve your dish:
6 Cook the catfish & serve your dish:

Once the gratin has baked for about 10 minutes, wipe out the pan used to cook the vegetables. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.Top with the juice of the remaining lemon wedges. Transfer to a serving dish. Serve with the baked gratin. Enjoy!

Tips from Home Chefs

About Blue Apron

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
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Remove and discard the collard green stems; finely chop the leaves. Quarter and deseed the lemon. Peel and finely chop the garlic.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted and the water has cooked off. Stir in the juice of 2 lemon wedges. Turn off the heat; season with salt and pepper to taste.

Cook the vegetables:
Make the béchamel sauce:
3 Make the béchamel sauce:

Once the vegetables have cooked for about 5 minutes, in a large pot, heat the butter on medium-high until melted. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until well combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste.

4 Assemble & bake the gratin:

Transfer the cooked vegetables to the pot of béchamel sauce; stir to thoroughly combine. Transfer the mixture to a baking dish. Bake 16 to 18 minutes, or until golden brown. Remove from the oven. Let stand for at least 2 minutes before serving.

Assemble & bake the gratin:
Coat the catfish:
5 Coat the catfish:

While the gratin bakes, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (tapping off any excess). Transfer to a separate plate.

6 Cook the catfish & serve your dish:

Once the gratin has baked for about 10 minutes, wipe out the pan used to cook the vegetables. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.Top with the juice of the remaining lemon wedges. Transfer to a serving dish. Serve with the baked gratin. Enjoy!

Cook the catfish & serve your dish:
Browse Steps
1 of 6