Cajun Baked Cod Rice Pilaf

Tender cod baked with zesty Cajun spices atop a colorful rice pilaf is my go to meal for busy nights when I crave serious flavor without spending hours in the kitchen. The dish pulls together quickly and always tastes restaurant worthy but relies on simple ingredients you likely already have.

The magic happened the first time I made this when my picky dad asked for seconds and even commented how good the rice was He now requests it every birthday so it is a tradition in our home

Ingredients

• Cod fillets: Fresh cod flakes beautifully and stays moist when baked Choose fillets that are firm and pearly white for the best results
• Olive oil: Helps the spices stick and adds richness Use extra virgin for bold flavor and golden finish
• Cajun seasoning: Gives the classic spicy tang Look for blends without a lot of salt so you can control the taste
• Smoked paprika: Boosts smokiness especially Spanish varieties lend great depth
• Garlic powder: Adds a gentle kick Look for fresh ground powder for maximum aroma
• Salt: Essential for balance and drawing out fish flavor Use fine sea salt for even seasoning
• Black pepper: Brings a peppery warmth Choose freshly ground for best bite
• Lemon: Sliced for topping the cod Adds bright acidity and keeps fish juicy
• Long grain rice (Jasmine or Basmati): Both provide fluffy yet fragrant grains Pick high quality for aromatic finish
• Chicken or vegetable broth: The liquid that imparts subtle flavor Use low sodium so you can adjust seasoning later
• Onion, carrot, celery: The classic pilaf base Always dice evenly for uniform cooking and nice presentation
• Garlic: Makes rice deeply savory Freshly minced is your friend here
• Frozen peas: Add a pop of color and sweetness Look for petite peas for more tender results
• Dried thyme: Echoes the herbal notes in Cajun spice Great for subtle earthy touch
• Fresh parsley: Finishes the pilaf with a burst of brightness Chop finely to distribute evenly
• Salt and pepper: Further seasoning Always taste after cooking for adjustment

Instructions

Prep the Oven and Baking Sheet:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment to prevent sticking Cod is delicate and this keeps it from breaking

Prepare the Cod Fillets:

Pat each fillet dry with paper towels Moisture will prevent browning Brush both sides evenly with olive oil to seal in juices

Season the Fish:

In a bowl mix Cajun seasoning smoked paprika garlic powder salt and black pepper Sprinkle generously over both sides pressing gently so spices adhere The coloring should be vivid and uniform

Top with Lemon:

Lay cod fillets on your prepared baking sheet Place a fresh lemon slice on each to infuse flavor and keep the fish moist as it bakes

Bake:

Cook for 12 to 15 minutes until cod is opaque and flakes easily when pressed with a fork Undercooking leaves raw spots while overcooking dries cod so watch closely Cod is done when a gentle twist reveals clean flakes

Make the Rice Pilaf:

Heat olive oil in a saucepan over medium heat Add onion carrot and celery Cook slowly for 3 to 4 minutes until vegetables are soft and starting to golden Stir regularly to prevent sticking

Add Garlic and Toast Rice:

Stir in minced garlic for one minute until aromatic Next add rice and dried thyme Toast rice for 1 to 2 minutes stirring until grains begin to look translucent This adds nuttiness

Simmer with Broth:

Pour in broth and bring to a boil Lower heat Cover and simmer for 15 minutes Allow rice to absorb flavors without stirring which helps it stay fluffy

Finish Pilaf:

Stir in frozen peas Cover again and cook for 5 more minutes until peas heat through and rice is tender Remove from heat fluff with a fork then add parsley Taste and season with salt and pepper

Plate and Serve:

Spoon a mound of warm pilaf onto each plate Top with a fillet and lemon garnish Serve immediately

Pin

The cod itself is my personal highlight Super fresh cod baked in Cajun spice honestly reminds me of Mardi Gras dinners with my family The lemon slice is the ingredient I always sneak extra because it brightens everything and brings memories of my grandmother serving fish on Fridays

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to two days Rice may be kept separate from fish to preserve texture If freezing wrap pieces tightly and thaw overnight in the fridge before reheating Low heated oven or gentle microwave with a splash of water keeps fish moist without overcooking

Ingredient Substitutions

Swap cod for any mild white fish fillet such as haddock tilapia or pollock For gluten free avoid broth mixes with fillers and double check Cajun seasoning ingredients Olive oil can be subbed with melted butter for special occasions Use vegetable broth for pescatarian eaters

Serving Suggestions

Pair this with a vibrant green salad or sautéed greens for contrast Squeeze extra fresh lemon over top right before serving for zing It is lovely with a chilled Sauvignon Blanc or a light lager for Cajun authenticity

Cultural and Historical Context

Cajun cooking hails from French Louisiana blending bold spices with practical seafood and rice staples This style celebrates flavor without fuss making it approachable for any home cook The pilaf style rice base is inspired by classic Louisiana recipes where rice is the heart of the meal

Seasonal Adaptations

Add chopped bell pepper or summer squash in warmer months Swap out parsley for fresh basil or cilantro in spring Use baby spinach or arugula stirred into the pilaf for a winter twist

Pin

Let rice rest for five minutes before fluffing so each grain stays defined For extra zing, add cayenne or hot sauce to taste and enjoy immediately for the best flavor and texture.

Recipe FAQ

→ Can I use other types of fish?

Yes, haddock, tilapia, or any mild white fish can be substituted for cod in this dish.

→ Is this suitable for a pescatarian diet?

Absolutely! The main ingredients are fish and vegetables, making it a great pescatarian choice.

→ What’s the best rice for the pilaf?

Basmati or Jasmine rice works well for light, fluffy pilaf, but long-grain rice of your choice can be used.

→ How can I make it spicier?

Add a pinch of cayenne pepper to the Cajun spice mix to boost the heat level.

→ Is the rice pilaf gluten-free?

Yes, rice pilaf is gluten-free. Always verify seasoning blends and broth for hidden gluten.

→ Can I prepare the rice pilaf in advance?

The pilaf can be made ahead and reheated gently before serving for convenience.