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Bestie, listen, you NEED this Baked Cajun Garlic Butter Cod in your life! It’s juicy, buttery, and packed with bold flavor! You NEED to add this to your weekly menu!
A Reader’s Review
This is really good! My super picky teen had seconds and even my non fish loving husband liked it so much he cleared his plate. Will definitely make this again!
The Secret Sauce Behind the Best Baked Cod
- It’s melt-in-your-mouth tender. Juicy, buttery cod baked to perfection with no dryness, no fishy taste, this recipe is just pure heaven
- Bold Cajun flavor with a sweet twist. Mild, slightly sweet cod meets spicy, savory Cajun seasoning for a flavor combo that seriously delivers.
- Quick, easy, and weeknight-approved. Made with simple ingredients and ready in 25 minutes! Because dinner shouldn’t be complicated to taste this good.
Ingredients Needed
- Can I use Frozen Filets? You can use frozen cod, but it needs to be thawed in the fridge overnight before cooking.
How To Make Cajun Baked Cod
Whether you’re a seafood lover or not, this baked cod will change your mind. Even my kids, who usually run from anything fishy, gobble it up every time! Pair it with some dirty rice for the perfect combo.
- Whisk: Preheat the oven to 400 degrees Fahrenheit. Add the cod to a 13 x 9 x 2-inch baking dish, then season with salt and pepper to taste. In a small bowl, whisk together the melted butter, olive oil, garlic, and Cajun seasoning.
- Brush & Bake: Brush the sauce evenly over the filets in the baking dish, then bake uncovered for about 15 minutes or until the fish is opaque and flakes easily. Make sure it reaches an internal temperature of 130 degrees Fahrenheit. Garnish with chopped parsley and lemon slices, if desired.
Alyssa’s Pro Tip
Fork Test: Stick a fork in the thickest part of the fish and give it a little twist. If it flakes easily and looks opaque, you’re golden. If it fights back or looks see-through, it needs more time!
FAQs for Baking the Best Cod
- Why is my cod tough? To avoid this, try using a meat thermometer or my fork test to ensure perfectly cooked, tender cod every time.
- What is the difference between cod loin and cod fillet? A loin is considered the prime cut of the fish — it’s a thick, center portion taken from the fillet. A fillet refers to the full side of the fish, including both thick and thin parts.
- Is salmon or cod healthier? Both are healthy options, just in different ways. Cod is leaner and lower in fat, while salmon is rich in heart-healthy omega-3s and healthy fats.
- Can I use this method with other types of fish? Absolutely! Just stick to similar-sized cuts, use the same baking method, and make sure it reaches 130°F for that perfect, flaky finish.
How to Store Baked Cod
- In the Fridge: Place in an airtight container and store in the refrigerator for 3 to 5 days.
- In the Freezer: Let it cool completely before storing, then place in an airtight container or ziplock bag and store flat in the freezer for up to 1 month.
- Reheating: Place in the oven at 350 degrees Fahrenheit for 12 to 15 minutes or gently warm in the microwave with shorter time intervals.
Make it a Meal!
If you’re looking to make it a meal, I’ve got you covered. This fish is light and fresh, so keep the sides in the same vibe — think simple salads, roasted veggies, or a quick rice pilaf.
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Cajun Baked Cod Recipe
Ingredients
Cod
- 3 cod filets cut in half
- salt and pepper
Cajun Garlic Butter Sauce
- ¼ cup unsalted melted butter
- 1 tablespoon olive oil
- 3 minced garlic cloves
- 1 tablespoon Cajun seasoning
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Add 3 cod filets cut in half, to a 13 x 9 x 2-inch baking dish and season with salt and pepper to taste.
- In a small bowl, whisk together ¼ cup unsalted melted butter, 1 tablespoon olive oil, 3 minced garlic cloves, and 1 tablespoon Cajun seasoning.
- Brush evenly over the filets in the baking dish.
- Bake for about 15 minutes or until the fish is opaque and flakes easily. Garnish with chopped parsley and lemon slices, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can you use this recipe with different types of fish?
Yes, I would recommend salmon, tuna or another white fish of your liking.
Delicious and so easy. A keeper.
This was amazing! I felt like I was eating in a Cajun restaurant. Thanks!
I should have taken a picture! This was truly superb fish. When you want a quick delicious and impressive meal this should be your centerpiece.
We had a baked potato and mushrooms sautéed in ghee and garlic with asparagus on top and citrus infused balsamic drizzled over..
Yumm!
If you are putting butter and oil on it dont ask if the fish is healthy 😛
Butter and oil aren’t unhealthy in moderation and it doesn’t take anything away from the vitamin and nutrient density of the fish.
Lovely easy quick delicious
Enjoy this blog very much
Me and my daughter made this dish, it was delicious. I will add this to my successful recipes collection box. Thank you!
This is one of our favorites! I am glad you liked it as much as we did!
Great recipe for cod! Only note: if you use ‘homemade (or store bought) Cajun spice, watch the salt intake. My homemade Cajun spice (from a recipe on Google) had salt in it. You may want to adjust the amount of salt on the cod fillets to little or none! I used unsalted butter as well. I accompanied my cod with parmesan garlic (& breadcrumbs) broccoli florets & rice!
Can’t wait to try this!
I see lemon in picture but not in instructions. Please tell me how to use it. Thank you.
Hi Judith,
I love adding lemon as an extra garnish. Feel free to add it in at the end or even during the baking process. It add an extra zest to the cod.
Such an interesting blog.
such a fantastic article..too good to read your articles.
Very good.. I loved your blog.
Hi there – Well I am going to give this a try in my Air Fryer. And, I am going to change the seasoning to Italian Seasoning because that is what I have on hand. Will give you an update on how it came out. Thanks for sharing this recipe.
I’m not able to eat cajun spice but love your recipes. Any thoughts on an alternative spice?
You can try using adobo seasoning or switching the seasoning all together and using Italian seasoning for a more mellow taste.
Can you use different spices other than the Cajun? I’m quite the spice wimp. LOL
It looks fantastic but I worry I wouldn’t enjoy it if it were too spicy.
On another note, I have tried & enjoyed MANY other recipes from your site. Thank you. You have changed dinner from same old, same old to better & honestly restaurant quality.
I’m using Tony Chachere’s original Creole seasoning. Hoping it’s not too spicy.
That seasoning is so good!! I use it with so many recipes!!
Can these filets be cooked in an air fryer?
Thta will taste great! Let me know how they turn out.