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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.
Great Recipe, very easy & great seasoning. Thank you
Sooo easy and sooo good!
This was delicious but way to salty. Next time I will use less Cajun seasoning and not salt cod at all!
As so many others have said, this is great! It was so easy and flavorful. I should make fish more often!
This recipe is delicious! The smell along let you know that this is going to be good. My husband and I loved it and this will be my go to Cod fish recipe. Thank you.
Oh this recipe was quick, excellent, smelled the house with butter and jasmine rice. Sautéed Brussel sprouts with butter and olive oil as side So everything was great!
what a good idea for side dish. thanks
Not at all bad. One needs to know how to adjust the proportions based on experience and taste. After all, how big is a “cod filet”? From personal experience one can weigh anywhere from less than 3 lbs to larger than 6 – 8 lbs. Of course I have never bought cod at a supermarket so do not know what they average there.
It was a very good meal though. Just ignore the amounts given in the recipe and go according to the size of fish you have and what you like. I ended up with more that 4 large whole head of garlic and 4T is homemade Cajun seasoning in 1.5 C of butter.
Oh this recipe was quick, excellent, smelled the house with butter and jasmine rice. Sautéed Brussel sprouts with butter and olive oil as side So everything was great!
This was delicious ? I only used 1/2 a tbsp of creole seasoning. It was just the right amount of spice for my picky 12 yr old. I served it with green beans and bacon. I added some of the butter sauce to flavor the green beans too. It turned out so good.
Made this tonight using Chachere’s Creole Original Seasoning. Definitely recommend using half the amount called for in the recipe, if using this blend. And no need to season the fish beforehand, either. Lesson learned. Will try this recipe again with either my own Cajun blend, or a different blend with less salt.
I tried this last night — very easy and quick to make using pantry staples and frozen cod. It turned out to be very flavorful. That said, I am still just not a big fan of cod. I may try it with tilapia or halibut next time.
This was super easy to make and tasted great.
Glad I tried it.
Definitely saving this recipe!! We ate this last night alongside your lobster tail recipe and ohhhh my gosh so good! I added sliced lemons to the bottom of the pan before placing the fish and it was perfection. My husband was in awe.
Made this last week for hubbie and son, what a hit, they absolutely loved it and so easy to make, thank you, we are no longer eating chicken and rice.
This was so easy, BUT- I did not have Cajun seasoning so I used Fajita seasoning instead- DELICIOUS! I will make it with Cajun next time to try but this was a great alternative.
THE BEST COD RECIPE!
Quick and easy, Family favourite!
I love this dish not very confident in cooking fish & I have made this twice now always so good. Thank you ?