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!).
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 swapsYou 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.