A simple, flavourful, lighter dinner, all cooked on a couple of trays in the oven. This Cajun cod recipe is served up with smoky potato wedges (no par-boiling required, and we’re not even peeling the potatoes!).
It’s on the table in 40 minutes.
We’re letting the oven do most of the work with this simple, slightly spicy fish dinner.
No searing or par-boiling required, the potato wedges and the cod are simply coated in spices and oil, then baked until tender.
📋 Ingredients
- Cod – I am using cod for this recipe, but you can use any chunky white fish, for example, hake, pollock, or haddock. Salmon also works really well! The recipe calls for 4 fillets, which should be about 600g (1.3 lbs) altogether (each fillet being around 150g (5.3 oz).
- Cajun Seasoning – This can be found at largers supermarkets in the herbs and seasonings section.
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Pin It📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Place potato wedges on a large baking tray and sprinkle over the dry seasoning, toss together.
- Drizzle oil over, and toss again. Place in the preheated oven for about 20 minutes.
- Meanwhile, arrange cod fillets on a second baking tray and coat with seasoning. Brush on a little olive oil.
- Flip the potatoes and put the cod in the oven for 10 minutes. Until the cod is cooked through and potato wedges are golden.
Pro Tip
Swap out the cod for any chunky white fish, such as pollock, hake or haddock. It also works well with salmon.
Such a great way to pack a flavour punch with minimal effort!
🍽️ What to serve it with
- Simple Salad
- You could swap out the wedges for air fryer chips.
- I quite like a dollop of sweet chilli sauce!
I love making this as a bit of a change from traditional cod and chips. Plus it helps that it’s simpler to make with no deep frying required.
A great way to spice up your weeknight dinners.
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Cajun Cod with Smoky Potato Wedges
Ingredients
Smoky Potato Wedges:
- 500 g (1 lb 2oz) floury white potatoes sliced into wedges (no need to peel)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp chilli flakes (red pepper flakes)
- 2 tbsp olive oil
Cajun Cod:
- 4 cod fillets
- 2 tbsp Cajun spice mix
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp olive oil
To Serve:
Instructions
- Preheat the oven to 200ºC/400ºF (fan).
- Arrange the potato wedges on a large baking tray (sheet).500 g (1 lb 2oz) floury white potatoes
- Sprinkle over the salt, pepper, smoked paprika, garlic powder, and chilli flakes and toss together to coat the potatoes.½ tsp salt, ½ tsp ground black pepper, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp chilli flakes
- Drizzle the potatoes with the olive oil, toss again to coat evenly, then place in the oven for 20 minutes.2 tbsp olive oil
- Meanwhile, arrange the cod fillets on a shallow baking tray and sprinkle over the Cajun spice mix, salt, and pepper.4 cod fillets, 2 tbsp Cajun spice mix, ¼ tsp salt, ¼ tsp ground black pepper
- Rub the spice mix down into the cod fillets, then brush on the oil using a pastry brush.2 tbsp olive oil
- After the potatoes have been in the oven for 20 minutes, turn them over, using a spatula, and place them back in the oven.
- Place the cod fillet tray in the oven on a rail above the potatoes and cook for 10–12 minutes, until the cod is cooked through, and the potato wedges are golden.
- I like to serve the fish and potatoes alongside a simple green salad.a simple green salad
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
