Cajun Garlic Cod

Discover how to make Cajun Garlic Cod, a flavorful and healthy dish ready in under 30 minutes. Perfect for weeknights or dinner parties!

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 people

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

4 fillets cod (or ling cod)
2 teaspoons Cajun seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
0.5 teaspoon salt
1 tablespoon olive oil
1 tablespoon unsalted butter for cooking
6 cloves garlic thinly sliced
1 shallot finely chopped
0.25 teaspoon smoked paprika
0.25 teaspoon red pepper flakes
1 teaspoon dried sage
1 cup low-sodium chicken broth
4 tablespoons unsalted butter for sauce
8 ounces asparagus, trimmed
2 tablespoons chopped parsley
2 tablespoons lemon juice

Equipment

Large nonstick skillet
Paper towels
Sharp knife and cutting board
Measuring spoons
Tongs or spatula

Method

Pat the cod fillets dry with paper towels; season both sides with salt, pepper, garlic powder, and Cajun seasoning.
Thinly slice the garlic cloves and finely chop the shallot; wash and trim the asparagus.
Heat olive oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat; add the cod fillets and cook for 3 minutes per side until golden brown.
Remove the fish and place it on a clean plate; lower the heat to medium-low and toss in the garlic and shallot, cooking for 2 minutes.
Add smoked paprika, red pepper flakes, sage, salt, and black pepper; pour in the chicken broth and bring to a simmer.
Stir in remaining butter until melted; add asparagus to the skillet and cook for 3 minutes.
Return the cod fillets to the pan, simmering for another 3 minutes until heated through and asparagus is tender-crisp.
Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley before serving.

Nutrition

Calories: 300kcalCarbohydrates: 8gProtein: 28gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 15mgCalcium: 3mgIron: 6mg

Notes

Use room-temperature butter for a smoother sauce. Don’t overcrowd the skillet when searing the cod to ensure it gets a nice crust. Leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish, and freeze portions separately for longer storage.