Cajun Garlic Cod

Spice up your weeknight dinners with this quick and flavorful Cajun Garlic Cod recipe. Perfectly seasoned fish meets a creamy garlic butter sauce.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 people

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

4 filets fresh cod
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
6 cloves garlic finely chopped
1 shallot thinly sliced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
1 teaspoon dried rosemary or sage
240 ml low-sodium chicken broth
4 tablespoons butter
225 g fresh asparagus
2 tablespoons fresh parsley chopped
2 tablespoons lemon juice

Equipment

Large skillet
Paper towels
Wooden spoon or spatula
Knife and cutting board
Measuring spoons

Method

Pat the cod filets dry with paper towels and season both sides with Cajun seasoning, garlic powder, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat; add the cod filets and cook for about 3 minutes per side until golden brown, then set aside.
Lower heat to medium, add garlic and shallots to the skillet, and sauté for 2 minutes until fragrant.
Add salt, pepper, smoked paprika, rosemary, and red pepper flakes; pour in the chicken broth and let it simmer until slightly reduced.
Stir in the butter until melted into a silky sauce.
Add asparagus and cook for 3 minutes until bright green and tender-crisp.
Nestle the cod back into the skillet, simmer for another 3 minutes, and drizzle lemon juice over everything before serving.

Nutrition

Calories: 360kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For a dairy-free option, replace butter with olive oil. You can swap cod with salmon or dorade if preferred. Leftovers can be stored in an airtight container for up to 2 days; reheat on the stovetop to maintain texture. For freezing, do so without the asparagus and thaw overnight in the fridge. Serve with crusty bread to soak up the delicious sauce and consider garnishing with lemon zest for added brightness.