Baked Cajun Cod

This Baked Cajun Cod is made with butter, olive oil, garlic, cajun or creole seasoning and baked to a flaky perfection. 

Cod has a less fishy taste, which is why it is one the most versatile fish to bake. Make sure your cod is fresh and tender. In this post, we will be making a cajun fish dish, and it is perfect for a weeknight meal. The combination of the cod, butter, garlic and cajun seasoning is so perfect.

If you love this fish, you need to try my Branzino al Forno and my Flounder Piccata.

Ingredients

• Cod fillets
• Butter
• Olive oil
• Garlic
• Cajun seasoning

See recipe card for quantities.

Instructions

Preheat oven to 400 F.

Add the butter, olive oil, garlic and cajun seasoning. Whisk and then spread everything evenly on the fish with a fork.

Bake for about 15 minutes. The best way to know when a fish is cooked, stick a fork in the thickest part of the fish and twist the fork. You know its ready of the fish breaks because its flaky and has an opaque color to it.

Hint: It is best to use fresh cod, never frozen, for best taste. You can totally use frozen cod if thats all you have on hand.

Substitutions

Olive oil: I used good quality extra virgin olive oil.

Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.

Garlic: There is no option to using garlic in a jar, you should get the freshest garlic heads the grocery store has got.

Cajun Seasoning: I love using Cajun or creole seasoning. I have also seen people make their own. All you will need is equal parts salt, garlic powder, pepper, onion powder, cayenne pepper, oregano, thyme, red pepper flakes and then double the paprika.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes into the butter mixture for a spicy kick.
• Deluxe - top with a nice garnish at the end, like chopped parsley.
• Kid friendly - add the flaked fish into a tortilla to make fish tacos!

Check out this Lemon Butter Halibut for another delicious fish recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Baked Cajun Cod ingredients don't stand up well to freezing.

Top tip

It is best to use fresh cod, never frozen, for best taste. You can totally use frozen cod if thats all you have on hand.

Baked Cajun Cod

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• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Baked Cajun Cod is made with cod fillets, butter, olive oil, garlic, cajun seasoning and baked to perfection. 

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Ingredients

Scale 1x2x3x

• 1 pound cod fillets, rinsed and pat dry
• ⅓ cup melted butter
• 2 Tablespoon olive oil
• 1 tablespoon of minced garlic
• 1 Tablespoon Cajun seasoning

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Instructions

1. Preheat oven to 400 F.
2. Add the butter, olive oil, garlic and cajun seasoning. Whisk and then spread everything evenly on the fish with a fork.
3. Bake for about 15 minutes. The best way to know when a fish is cooked, stick a fork in the thickest part of the fish and twist the fork. You know its ready of the fish breaks because its flaky and has an opaque color to it.

Notes

• Best to melt the butter in the microwave for faster cooking time.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Cuisine: Cajun

Nutrition

• Sodium: 312mg
• Fat: 13g
• Saturated Fat: 6g
• Carbohydrates: 1g
• Cholesterol: 214 mg

Keywords: Baked Cod, Baked Cod Fish, Baked Cod Fish Recipe, Baked Cod Recipe, Cod Fish, Cod Fish Recipe

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.