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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! The best part, it’s on your table in minutes!
- 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.
Made this tonight. Very rich and tasty! Followed the recipe although I estimated amounts. Would make again
Can this seasoning be use with boneless chicken bresst?
Yes it can!!
Could this be made with any other type of white fish? Thinking of walleye? Thanks!
This fish is SO good. It is now part of my dinner rotation 🙂 It is savory and full of flavor and healthy! I made it with some steamed broccoli (which I drenched with the sauce afterwards) and we dipped our bread in it! Thank you for posting this!
Really good & easy recipe. Will def keep on rotation.
Nice recipe! One tip people should know that most store-bought Cajun spice brands are ridiculously oversalted. If theirs has 150mg or more per serving (Some have up to 350mg!), probably best to use less, or skip the extra salt, depending on taste.
Also, you say 130°, but literally every source I’ve ever seen says 145°for cod to be safely done.
Made this yesterday and my partner and myself absolutely loved it, served it with mini roasties and green beans.
My husband absolutely loves this recipe. He asks for it at least twice a week. It is easy to throw together & it has great flavor. Made it as stated except I added more garlic because we love garlic in everything.
Thanks for sharing
Made it as instructed. It was very good and easy to make.
Will definitely make it !
Followed the recipe exactly. My family loved it. Thank you for sharing!
First time baking cod. It was delicious. Your recipe and instructions were followed to a T without a question about cooking time ( always a question of mine). Thank you. My husband absolutely loved it. We buy our fish fresh from Alaska…how could it be better?
First time making cod. I skipped the initial salt and peppering since it was in the Cajun mix. Super yummy! Thank you!
This recipe was great. I just love cod. It was quick and easy to prepare. I do think it was just a bit salty.
I had some leftover sundried tomatoes in olive oil which I substituted for just olive oil, and I added 1/4 C of half and half to give it a little more substance to serve with our side of couscous and baked green beans. It was rich and we ate about 1/2, but the base recipe was the perfect starting point. We’ve never cooked fresh cod before. Absolutely perfect! Thank you!
!/2 & 1/2? Bold choice! Might try that, but we don’t like the leathered tomatoes.
The pictures show green herbs and lemon slices but there’s no mention of them in the ingredients ?? Is there?
Anyway… I’ll pop those on my shopping list too before I make this one!
Hi! Since those are just garnishing, I didn’t add them to the recipe card! But feel free to add them! It’s parsley and lemon slices.
This was quick and tasty! I opted to follow the recipe for the homemade Cajun seasoning since I didn’t have any on hand and I think it made all the difference. Definitely adding this to the rotation!
Excellent flavor with the Cajun seasoning. Instead of using the oven I did it on top the stove in a non stick pan, on med low to low with a cover. This is a keeper.