Introduction

This Cajun Cod with Smoky Potato Wedges is a flavorful and easy-to-make meal perfect for a weeknight dinner. The crispy potato wedges are seasoned with smoked paprika and chilli flakes, complementing the spicy Cajun-coated cod fillets beautifully. Serve with a fresh green salad for a complete and satisfying dish.

A close-up of a white, speckled plate holding a breaded, deep brown fried chicken breast with a crispy texture on the bottom center, surrounded on the top right by golden, crisp potato wedges with browned edges. On the left side of the plate, fresh mixed green leafy lettuce adds a bright green color contrast. The plate rests on a rustic wooden surface with a white marbled texture in the background, and a fork with a blue cloth is slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g (1 lb 2 oz) floury white potatoes, sliced into wedges (no need to peel)
½ tsp salt
½ tsp ground black pepper
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp chilli flakes (red pepper flakes)
2 tbsp olive oil (for potatoes)
4 cod fillets
2 tbsp Cajun spice mix
¼ tsp salt (for cod)
¼ tsp ground black pepper (for cod)
2 tbsp olive oil (for cod)
A simple green salad, to serve

Instructions

Step 1: Preheat the oven to 200ºC (400ºF) fan-assisted.
Step 2: Arrange the potato wedges on a large baking tray.
Step 3: Sprinkle the salt, black pepper, smoked paprika, garlic powder, and chilli flakes over the potatoes and toss to coat evenly.
Step 4: Drizzle the potatoes with 2 tablespoons of olive oil and toss again to coat evenly. Place the tray in the oven and bake for 20 minutes.
Step 5: While the potatoes bake, place the cod fillets on a shallow baking tray. Sprinkle with Cajun spice mix, salt, and pepper, then rub the spices into the fish.
Step 6: Brush the cod fillets with 2 tablespoons of olive oil using a pastry brush.
Step 7: After 20 minutes, carefully turn the potato wedges over with a spatula, then return them to the oven.
Step 8: Place the cod tray on an oven rack above the potatoes and bake for 10–12 minutes until the cod is cooked through and the potatoes are golden and crisp.
Step 9: Serve the Cajun cod and smoky potato wedges alongside a simple green salad for a fresh, balanced meal.

Tips & Variations

For extra crispiness, soak the potato wedges in cold water for 30 minutes before cooking, then pat dry.
Swap the cod for another firm white fish like haddock or pollock if preferred.
Add a squeeze of fresh lemon juice over the fish just before serving for a bright, zesty finish.
If you like heat, increase the chilli flakes or add a dash of hot sauce on the side.

Storage

Store any leftover cod and potato wedges in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 180ºC (350ºF) to keep the potatoes crisp; avoid microwaving as it can make the potatoes soggy. The green salad is best made fresh at serving time.

How to Serve

A close-up of a white speckled plate with a piece of grilled fish at the center, the fish has a dark brown spicy crust on top with visible grill marks and flaky white flesh underneath; to the back are thick, golden-brown potato wedges showing a crispy texture, and to the side, there is a fresh green leaf lettuce adding a pop of color; a silver fork is picking at the flaky fish in the foreground; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod fillets for this recipe?

Yes, you can use frozen cod fillets. Make sure to thaw them completely and pat dry before seasoning and cooking to ensure even cooking and good texture.

How do I know when the cod is cooked through?

The cod is done when it flakes easily with a fork and is opaque all the way through. Cooking time may vary slightly depending on the thickness of the fillets.