Cajun Butter Cod
Cajun Baked Cod with Homemade Cajun Compound Butter creates juicy and tender cod fillets bursting with flavor. Crafted with a harmony of cajun spices, garlic, and lemon zest, this butter enriches the cod’s delicate flavor. Perfectly tender cod -baked to perfection in just 15 minutes, this dish stands out as the perfect weeknight dinner.
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Everything you need:
- Cod Filets: The star of the dish, offering a mild and slightly sweet flavor and a buttery, flaky texture.
- Quality Butter: The base for the cajun compound butter, providing richness and ensure the cod is tender and does not dry out while cooking. Use your favorite kind — This brand is my favorite.
- Roasted Garlic: Because everything is better with garlic. Adds a subtle sweetness and depth of flavor to the cod.
- Cajun Seasoning: A spicy blend that gives the dish a distinctive cajun flavor and a hint of spiciness. I love to use a mix of this and this.
- Garlic: Because everything’s better with garlic.
- Lemon Zest: Brightens the dish with a citrusy spark, complementing the spicy cajun flavors, and balancing the richness of the compound butter.
Instructions:
Begin by preparing the Cajun compound butter, by combining softened butter, roasted garlic, parsley, Cajun seasoning, red pepper flakes, and lemon zest. Mix well until all ingredients are thoroughly incorporated. Taste and adjust the salt if necessary.
Pat cod filets dry with paper towels. Brush each fillet lightly with avocado oil, then season both sides with salt and pepper to taste. Squeeze the juice of one lemon wedge over cod and sheet pan vegetables, if applicable. Add lemon wedges to bake along with the cod, to use when serving.
Bake in the preheated oven for about 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The exact cooking time may vary depending on the thickness of your fillets, so keep an eye on them.
Once the cod is cooked, remove it from the oven and let it rest for a few minutes. Garnish with fresh parsley and accompanied by lemon wedges for an extra zest.
Recipe Tips
Optimal Fish Selection: Choose fresh, high-quality cod fillets with a uniform thickness to ensure even cooking. Freshness is key for the best texture and flavor, enhancing the overall taste profile when combined with the Cajun compound butter.
Broil for Finish: For a beautifully caramelized top and a slight crisp to your Cajun compound butter crust, consider broiling the cod for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning, aiming for a golden-brown finish that’s visually appealing and adds a subtle crunch.
Use Parchment Paper: To ensure your cod fillets don’t stick to the baking sheet and to make cleanup a breeze, line your tray with parchment paper. This also helps in retaining moisture in the fish, preventing it from drying out during the baking process.
More Seafood Recipes:
Cajun Butter Cod
Ingredients
Cajun Compound Butter:
- 1/2 cup 1 stick garlic and herb butter, softened
- 1 roasted garlic clove
- 3 tbsp fresh chopped parsley
- 1/2 tbsp cajun seasoning
- 1 tsp seafood seasoning old bay
- 1/8 tsp red pepper flakes optional
- 1/2 tsp Zest of 1 lemon
- Salt to taste
Baked Cod:
- 4 – 6 cod fillets about 6 ounces each
- 2 tbsp avocado oil
- Salt and cracked black pepper to taste
- lemon wedges
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the Cajun Compound Butter
- In a medium bowl, combine the softened butter, roasted garlic, parsley, Cajun seasoning, red pepper flakes, lemon zest. Mix well until all ingredients are thoroughly incorporated. Taste and adjust the salt if necessary. Set aside.
Prepare the Cod
- If preparing as a sheet pan meal, drizzle your vegetables with avocado oil, and season with salt, garlic powder, and fresh cracked black pepper. I like to use fresh green beans, halved baby potatoes, and red onion, because it all cooks at the same rate. Cook in oven for ~ 15 minutes before adding the cod to the oven, to ensure it does not overcook. While the vegetables are baking for the first 15 minutes, prepare the cod.
- Pat cod filets dry with paper towels. This step is crucial for helping the fish cook perfectly and for the compound butter to adhere well.
- Place the cod fillets on the prepared baking sheet. Brush each fillet lightly with avocado oil, then season both sides with salt and pepper to taste. Squeeze juice of one lemon wedge over cod and sheet pan vegetables, if applicable. Add lemon wedges to bake along with the cod, to use when serving.
- Place a generous amount of the Cajun compound butter on top of each cod fillet, spreading it out to cover the surface.
- Bake in the preheated oven for about 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The exact cooking time may vary depending on the thickness of your fillets, so keep an eye on them.
- Once the cod is cooked, remove from the oven and let it rest for a few minutes.
- Serve the Cajun baked cod hot, garnished with fresh parsley and accompanied by lemon wedges for an extra zest.
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