Baked Cajun Cod (Easy Traybake Dinner)

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This baked Cajun cod is flaky, flavour-packed and unbelievably easy. A quick one-pan dinner that’s perfect for busy weeknights.

Another awesome thing about this cod is that it’s ‘self-saucing’. The tray collects all the gorgeous flavours from the tomatoes and cod to create a glossy sauce to drizzle over at the end. Sounds good? Follow me…

cajun baked cod on small white plate with asparagus, tomatoes and bread

Cajun Cod

I know cod and Cajun might seem like a slight mismatch, but it’s a combination that truly works. Cod actually takes on spice really nicely (think blackened cod or cod in a spicy tomato sauce).

For this recipe, we’ll be using boneless skinless cod fillets. Because we’re baking the fillets, you don’t really get the opportunity to crisp up the skin to the same extent as if it were fried. Hence why I recommend skinless fillets.

Preparing the cod

I like to pat the cod dry and lightly brush it with oil before coating it with seasoning. Patting it dry will remove the excess moisture to prevent the cod from steaming in the oven. The oil helps keep the cod moist, whilst also helping the seasoning attach and lightly crisp in the oven.

Process shots: pat cod dry (photo 1), brush with oil (photo 2), sprinkle over seasoning (photo 3), gently rub into cod (photo 4).

4 step by step photos showing how to make cajun cod

Cod Traybake

Since we’ll be baking the cod, it would be rude not to add a few other goodies alongside:

Tomatoes – sliced baby plum or cherry tomatoes work perfectly here; they release their juices on the tray and create the most delicious pan sauce to drizzle over the cod.
Asparagus – this takes on all the flavours of the traybake so deliciously.
Garlic – pairs perfectly with the veg, cod and Cajun seasoning.

Cajun butter cod

I like adding a very thin slab of butter on top of the cod before it goes into the oven. It melts into the cod and not only keeps it moist, but also wraps it in a lovely, rich flavour. Plus, Cajun seasoning and butter are a match made in heaven. This trick also adds to the ‘self-saucing’ I was talking about earlier, where it blends with the tomato juices to make the most incredible pan sauce.

Process shots: add tomatoes, asparagus, garlic, salt and pepper to baking tray (photo 1), toss (photo 2), nestle in cod (photo 3), add butter and bake (photo 4).

4 step by step photos showing how to make cajun cod tray bake

Cajun Cod FAQ

how do I know when the cod is cooked?

It should be opaque right through the centre with the flesh nice and flaky (you can use a fork to check). If you’re at all unsure, I recommend pulling it out early, as you can always put it back in if needed.

How spicy is it?

It’ll depend slightly on the brand of Cajun seasoning you buy, but in general, it shouldn’t be too spicy at all. Just a nice bit of heat.

How can I make sure everything cooks at the same time?

Everything should finish at exactly the same time if you’re using fine asparagus. If you like the asparagus a little softer, you can add it (and the tomatoes) back in the oven for another couple of minutes without the cod.

overhead shot of cajun cod tray bake fresh out the oven

How to serve Cajun Cod

Once everything is cooked, make sure you spoon over all those gorgeous juices in the tray. From there, I recommend a few serving suggestions:

Lemon – don’t skip this; it brightens up the cod and cuts through the rich, salty, spicy flavours.
Parsley – I love a good sprinkling of fresh parsley over everything at the end. This is optional.
Carb – I love some crusty bread (easiest and most delicious option). Rice would also work nicely, or even some form of potato.

Alrighty, let’s tuck into the full recipe for the Cajun cod shall we?!