A sheet pan meal of fish, shrimp and smoked sausage with broccoli and potatoes.
Sheet Pan Seafood Dinner
A few years back, sheet pan dinners were all the rage.
I never quite got into them to be honest, mainly because with a mix of proteins and different varieties of vegetables, cooking stages are often involved in order to cook everything evenly and not overcook others.
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I had a few pieces of that premium Delacata Simmons Catfish from the Mississippi Delta in the freezer that I needed to use, along with some of those nice Patagonian pink shrimp I had left, so I thought I'd give a seafood pan dinner a try to see how it went and y'all.
It turned out delicious!
Even my hubby (aka The Cajun) absolutely loved it, though admittedly, since he's not a veggie fan, I only gave him a couple of the smaller pieces of the broccoli.
When it comes to catfish, always, always look for the U.S. Farm-Raised Catfish label on whatever you buy, and avoid the imports in my humble opinion. In the case of Simmons brand, those skinned and hand-trimmed prime cut Delacata are referred to as the filet mignon of catfish for a reason. They are perfection!
For the record, I'm not financially affiliated with either of those sources, I'm just sharing products I love with y'all!
Here's what you'll need to make my Sheet Pan Seafood Dinner:
- 1 pound red or yellow potatoes, unpeeled and scrubbed
- 3 small ears of corn, cut crosswise into 3 pieces each, optional
- 2 cups broccoli florets
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1-1/2 teaspoons Old Bay Seasoning
- 2 teaspoons Creole or Cajun seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon parsley flakes
- 1/8 teaspoon, crushed red pepper flakes, optional
- 1-pound catfish filets, cut into individual serving sizes, at room temperature
- 1-pound large (16 – 25 count) shrimp, peeled and deveined, at room temperature
- 1/2-pound smoked sausage, cut into 1-inch chunks
- 1 lemon, cut into wedges
Here's how to make it!
Break up the broccoli into florets the size you want, rinse and set aside to drain.
Preheat oven to 400 degrees F. Add a layer of aluminum foil to a sheet pan, brush with olive oil and set aside.
We're going to parcook the potatoes first, so bring a pot of salted water to a boil and add the potatoes whole, cooking about 10 minutes, or until mostly cooked through. If using corn on the cob, add in the water along with the broccoli in the last 5 minutes. Drain and set aside.
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I was out of red and yellow potatoes, so I'm using russets and the Anyday pan (#ad) to parcook my potatoes in the microwave on high for 3 minutes. I'm cooking extra here for another use, so you'll only need about 2 medium sized russets for this dish.
Stop, remove lid, add corn (if using) and broccoli, replace lid with knob lifted. I didn't have the corn on the cob and didn't want to run to the store, so I skipped that this time and just added a side of whole kernel corn on our plates instead.
Cook for 3 to 4 minutes longer. The broccoli I used had been languishing a bit in the fridge, so it was looking a bit dry but look how pretty that broccoli turns out steamed in the Anyday Pan! I really do love cooking in the microwave with these pans y'all.
For seasonings, I'm using garlic and onion powder, paprika, parsley flakes, Old Bay, Cajun seasoning and red pepper flakes.
I'm using Cookin with Hal's Cajun Waltz seasoning today. She's a popular influencer with her own line of seasonings and products, and you can find her all over social @halthecajunladyaccent
Combine the melted butter and seasonings in a large bowl.
Whisk together until well blended. You'll be dipping both the seafood and veggies in this.
That's some good lookin' seafood there y'all! Look how nice those Delacata catfish are and y'all already know, if I didn't already have the Patagonian shrimp to use, it's going to be fresh Gulf shrimp in my cook!
Dip the fish into the seasoned butter mixture and place into the center of the prepared sheet pan.
If you're using russets, cut the potatoes into large chunks or halve or quarter smaller red or yellow potatoes. Add to the butter mixture, along with the shrimp, sausage, broccoli and corn on the cob if using. Toss to coat well and add to sheet pan scattered around the fish.
Though I wrote the recipe for a typical 9 x 13-inch baking dish, I also wanted to use my countertop oven (#ad), which, to be honest, I use almost exclusively these days because it makes more sense for the two of us! Unfortunately, it won't take a 9 x 13 tray, so I used the tray made for the Ninja oven, and it ended up being a bit more crowded than your pan will be.
Though I wrote the recipe for a typical 9 x 13-inch baking dish, I also wanted to use my countertop oven (#ad), which, to be honest, I use almost exclusively these days because it makes more sense for the two of us! Unfortunately, it won't take a 9 x 13 tray, so I used the tray made for the Ninja oven, and it ended up being a bit more crowded than your pan will be.
Sprinkle additional Old Bay seasoning and Cajun or Creole over the top of the fish and vegetables.
Bake for about 10 to 12 minutes, or until potatoes and fish and shrimp are cooked through. Scatter lemon wedges on top of the sheet pan and serve. Actual cooking time will depend on the size of shrimp and thickness of fish filets.
For more of my favorite seafood recipes, check out this collection on my Pinterest page!
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