Creamy Cajun Baked Cod Dinner

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This Creamy Cajun Baked Cod is flaky, buttery, and packed with bold flavor from a creamy Cajun crust baked until golden. Served with roasted yellow and sweet potatoes plus garlicky green beans, this easy seafood dinner feels restaurant-worthy while still being simple enough for a weeknight meal.

Why you will love this recipe-

• incredibly flaky and tender cod
• creamy Cajun topping keeps the fish moist
• easy but impressive dinner
• balanced with roasted vegetables
• perfect weeknight seafood meal
• restaurant-style flavors at home
• pairs perfectly with potatoes and green beans

Ingredients you will need-

• 2 pounds cod
• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon pepper
• pinch of oregano
• pinch of thyme
• splash of lemon or lime juice

How to make-

Step 1. First turn the oven on to 425 degrees and pat the fish dry with a paper towel. Prepare the baking sheet by adding parchment paper and brushing with olive oil before placing the fish on the pan.

Step 2. Mix the mayonnaise with the spices and a splash of lemon or lime juice. Top the fish with the Cajun mayonnaise.

Step 3. Bake the fish for 12-15 minutes and golden brown. Broil for 1-2 minutes if needed.

Serve this Cajun baked cod with roasted potatoes and garlic green beans for a yummy easy weeknight meal.

Tips-

• Pat the cod dry before adding the topping so it bakes instead of steaming.
• Broil the fish for the last 1–2 minutes for extra golden color.
• Fresh lime brightens the rich Cajun flavors beautifully.
• Don’t overcook the cod — it should flake easily with a fork.

Storage-

• Store leftover cod in an airtight container in the refrigerator for up to 3 days.
• Store potatoes and green beans separately, if possible, for the best texture.
• Reheat in the oven or air fryer at 350°F until warmed through to help keep the crust crispy.
• Avoid microwaving too long or the fish may become rubbery.