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.

A close-up image of cajun cod, smoky potato wedges and some green salad leaves placed on a grey plate. The cod is slightly flaked with the tip of a silver fork resting on it. This is on a brown background.
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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

The following ingredients are arranged on a wooden chopping board labelled in white: Potatoes, Cod, Oil, Salt, Pepper, Smoked Paprika, Garlic Powder, Chilli Flakes and Cajun Seasoning.
  • 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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📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Place potato wedges on a large baking tray and sprinkle over the dry seasoning, toss together.
  2. Drizzle oil over, and toss again. Place in the preheated oven for about 20 minutes.
  3. Meanwhile, arrange cod fillets on a second baking tray and coat with seasoning. Brush on a little olive oil.
  4. 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!

An image of cajun cod, smoky potato wedges and some green salad leaves arranged on a grey plate. This is on a brown surface. In the top left of the background is another plate identical to the main dish, on the top right is a dark green napkin with a silver fork resting on it.

🍽️ What to serve it with


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.

An overhead image of cajun cod, smoky potato wedges and some green salad leaves placed on a grey plate. The cod is slightly flaked with the tip of a silver fork resting on it. This is on a brown background.

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5 from 1 vote

Cajun Cod with Smoky Potato Wedges

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!).
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Cajun

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
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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

Can I make it ahead?
Fresh fish is always best eaten freshly cooked so it’s lovely and juicy. I wouldn’t recommend making this recipe ahead.
Ingredient swaps
You can use any chunky white fish for this recipe, cod, hake, haddock, pollock etc. Salmon also works great! 
How to scale up and scale down this recipe. 
This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.

Nutrition

Calories: 355kcal | Carbohydrates: 24g | Protein: 30g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 530mg | Potassium: 1241mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1949IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 2mg

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Chris says:

    5 stars
    I cooked this for a small family gathering, I took a risk because 2 people only usually like fish in batter. I think we have converted them to try more fish dishes. Safe to say it was a huge success, thank you.