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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Seasoned cod fillets are pan-seared to perfection, then paired with a creamy Cajun-inspired sauce made from sautéed vegetables, chicken broth, and heavy cream. The dish is finished with fresh parsley and a splash of lemon juice for brightness. Serve it over rice for a satisfying meal.
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Season both sides of the cod fillets with creole or Cajun seasoning.
Heat olive oil in a sauté pan over medium heat and cook cod for about 4 minutes per side until golden and cooked through. Remove from the pan and set aside.
Melt butter in the same pan, scraping up the browned bits from the bottom.
Add red bell pepper, green bell pepper, shallot, celery, and garlic to the pan. Sauté until fragrant and softened, about 5 minutes.
Pour in chicken broth and heavy cream, and bring the mixture to a boil.
Lower the heat and simmer until the sauce has reduced and thickened, about 10 minutes.
Mix in chopped parsley and lemon juice, stirring to combine.
Serve the cod over rice, topped with the creamy Cajun sauce.
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For extra flavor, use homemade chicken broth instead of store-bought.
You can substitute cod with another white fish like tilapia or haddock.
Adjust the amount of creole seasoning based on your spice preference.
Can I use frozen cod?
Yes, but make sure to thaw it completely and pat it dry before seasoning and cooking.
What can I serve this dish with?
Rice is a great option, but you can also serve it with mashed potatoes or crusty bread.
Can I make this dish dairy-free?
You can substitute heavy cream with coconut milk for a dairy-free version.
How do I know when the cod is cooked?
The cod should be opaque and flake easily with a fork when fully cooked.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and reheat it gently before serving.
