Cajun Baked Cod Rice Pilaf (Print)

Flaky Cajun-baked cod fillets served over fragrant vegetable rice pilaf, perfect for a flavorful weeknight meal.

# Ingredients:

→ Cajun Baked Cod

01 - 4 cod fillets (approximately 5 ounces each)
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 lemon, thinly sliced

→ Rice Pilaf

09 - 1 cup long-grain rice such as Basmati or Jasmine
10 - 2 cups low-sodium chicken broth or vegetable broth
11 - 1 tablespoon olive oil
12 - 1 small onion, finely diced
13 - 1 small carrot, peeled and diced
14 - 1 celery stalk, diced
15 - 2 cloves garlic, minced
16 - 1/4 cup frozen peas
17 - 1/4 teaspoon dried thyme
18 - 2 tablespoons fresh parsley, chopped
19 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat cod fillets dry with paper towels. Brush both sides with olive oil.
03 - Combine Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper in a bowl. Sprinkle the mixture evenly on both sides of the fillets.
04 - Place cod fillets on the baking sheet and top each with a slice of lemon. Bake for 12 to 15 minutes, until flesh is opaque and flakes easily with a fork.
05 - While cod bakes, heat olive oil in a saucepan over medium heat. Add diced onion, carrot, and celery; sauté for 3 to 4 minutes until softened.
06 - Stir in minced garlic and cook for 1 minute. Add rice and dried thyme; toast for 1 to 2 minutes, stirring constantly.
07 - Pour in chicken broth or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Stir in frozen peas, cover, and continue cooking for 5 minutes, until rice is tender and liquid is absorbed.
09 - Remove saucepan from heat. Fluff rice with a fork, mix in chopped parsley, and season with salt and pepper to taste.
10 - Spoon rice pilaf onto plates and top with baked Cajun cod fillets.

# Expert Tips:

01 -
  • Ready in under an hour with hands off baking time
  • Balanced protein and grains so it feels hearty yet light
  • Big bold flavors from Cajun spices
  • Works with any white fish for flexibility
  • Makes a beautiful plate for weeknights or guests
02 -
  • High in lean protein for lasting fullness
  • Full of vibrant vegetables in the rice pilaf
  • Great for meal prep or leftovers
  • Freezes well and reheats with little loss of texture
03 -
  • Always use fresh cod Never frozen box cod which can taste bland and watery
  • Patting fish dry is the secret to good browning
  • Spread spices evenly for consistent flavor throughout
  • Toasting rice before adding liquid builds deep aromatic flavor and makes pilaf special
  • Do not skip the lemon on top It is essential for balancing Cajun heat

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