Baked Cajun Cod

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

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

Prep Time10

Cook Time12

Total Time22

Course: Dinner, Main Course

Cuisine: Cajun

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll (for drying cod)
Small Pot & Brush (for brushing cod with oil)
Large Baking Tray (mine is ~30x40")
Baking/Parchment Paper

Ingredients

Cod

4x Cod Fillets (approx 150g/5.3oz each - see notes)
1/2 tbsp Extra Virgin Olive Oil
2 tbsp Cajun Seasoning (see notes)
1/4 tsp EACH: Salt, Black Pepper
3 tbsp / 45g Unsalted Butter, thinly sliced to fit the cod as best you can (see notes)
1 Lemon, sliced into 4 wedges

Tray Bake

250g / 9oz Baby Plum Tomatoes, halved
200g / 7oz Fine Asparagus, woody ends removed (see notes)
2 cloves of Garlic, finely diced
1 tbsp Extra Virgin Olive Oil
1/4 tsp Salt
1/8 tsp Black Pepper
finely diced Fresh Parsley, to serve

Instructions

Preheat the oven to 200C/400F.
Line a large baking tray with baking/parchment paper. Add the tomatoes, asparagus, garlic, salt and pepper and toss until everything is combined.
Use kitchen roll/paper towels to dry the cod fillets, then place them on a plate. Brush with extra virgin olive oil, then sprinkle over the Cajun seasoning, salt and pepper. Dab the sides in the excess seasoning on the plate (I tend to leave the bottom).
Nestle the cod fillets into the tray, then top with the butter. Bake in the oven for around 10-12 minutes, or until the cod easily flakes and is opaque through the centre.
Serve the cod with the asparagus, tomatoes and a lemon wedge each, then garnish with fresh parsley. Drizzle over the pan juices, then squeeze the lemon over the cod (work to taste). Enjoy!

Video

Notes

a) Cod - Timings will vary slightly depending on the thickness of the cod, so I recommend erring on the side of caution and taking it out slightly early if needed (you can always place it back in).

b) Cajun Seasoning - Just use your favourite store-bought. If your cod fillets are small, there will likely be leftover seasoning, so don't force it all on (just enough to coat the cod). I like to add extra salt and pepper, but if you're at all wary, or the seasoning is already quite salty, you can reduce or omit (you can always sprinkle over more salt at the end if needed).

c) Butter - Because of the seasoning, the butter doesn't really spread much as it melts. As such, I like to lay very long, thin slabs on the cod to cover as much surface as possible.

d) Fine Asparagus - It's important you use fine asparagus tips, otherwise they'll still be firm after the cod has cooked. I like my asparagus a little al dente, but if you like it very soft, just put it back in the oven after the cod has cooked for a few more minutes (the tomatoes will hold up just fine).

e) Calories - Whole recipe divided by 4.

Nutrition