2 cup fresh or frozen sliced okra
1 ¾ cup fresh corn kernels (from 2 ears; see tip) or frozen
1 medium onion, diced
2 tsp plus 1 tablespoon extra-virgin olive oil, divided
1 ¾ tsp Cajun or Creole seasoning, divided
1 lb catfish fillets, patted dry and cut into 4 portions
1. Preheat oven to 450°F.
2. Combine okra, corn, onion, 2 teaspoons oil and 3/4 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.
Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.