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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.
Quick, simple, healthy and delicious and my children loved it! Winner of a recipe! X
I’m using Tony Chachere’s original Creole seasoning. Hoping it’s not too spicy.
I rarely give five stars to anything, on the assumption that most things can be improved upon. This recipe is the exception. I cooked as written, but used my own cajun seasoning that I always have on hand, which made this ridiculously easy to make. The result? Simply the best cod recipe I have ever eaten.
Such an easy and tasty recipe! My family loves it!
Very simple and very tasty. I cook fish quite often and this is perfect for a quick and easy meal. I will make it often.
As far as health benefits are concerned, it’s true that cod has a number of them. So cooking it in these kinds of delicious recipes are a great pleasure.
I don’t have Cajun Seasoning…but I have Old Bay, would that work?
Yes, that will work as a substitute.
Excellent!
This is a very simple and delicious recipe. I have made it many times.
Easy to make and tasty. I have elephant garlic, so I finely chopped a clove and used that instead of regular garlic. Otherwise I didn’t change anything.
Since I don’t care for spiciness on fish, I will use either the smoked or sweet paprika in place of the Cajun spice. Not sure about the garlic though. Otherwise the rest of the recipe will be the same.
Sandra W.
Since I don’t care for spiciness on fish, I will use either the smoked or sweet paprika in place of the Cajun spice. Not sure about the garlic though. Otherwise the rest of the recipe will be the same.
Thanks for posting, even though your recipe was changed to suit my taste.
Sandra W.
I used Louisiana Cajun Seasoning and it was way too salty. It was inedible! But I will try this again with a different seasoning because it was so simple to make. Be careful which seasoning you pick!
Love the look of this recipe but there are no amounts on the ingredients for the sauce!
Delicious! And so fast and easy for a weeknight!
I unfortunately oversalted my fish, and my store bought cajun seasoning had salt in it also. So it was practically inedible. BUT that is my fault. The butter sauce smelled amazing on its own. I will try this again but I don’t think I will salt the fish at all.