Baked Cajun Cod

with Braised Cabbage & Lemon-Garlic Potatoes

45 MIN

2 Servings

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From the Test Kitchen

We’re baking Cajun-spiced cod on a bed of lemon slices to give it even more bright, aromatic flavor—complemented by bites of tangy-sweet braised cabbage.

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Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

1 10 1/4-Ounce Cod Fillet
½ lb Cabbage
1 Apple
1 Navel Orange
1 clove Garlic
2 Russet Potatoes
2 Scallions
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
1 Pink Lemon

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/4-inch-thick rounds. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lemon crosswise. Thinly slice 1 half into rounds and keep the other half intact, discarding any seeds.

2 Bake the potatoes & fish:

Line a sheet pan with aluminum foil. Lightly oil the foil. Place the sliced potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat the fish (you may have extra spice blend). Place the sliced lemon on the other side of the sheet pan in an even layer. Top with the seasoned fish; drizzle with olive oil. Bake 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through. Remove from the oven. Carefully transfer the baked potatoes to a large bowl.

3 Prepare the remaining ingredients:

While the potatoes and fish bake, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and the green tops. Halve the orange crosswise; squeeze the juice into a bowl, straining out any seeds. Grate the apple on the large side of a box grater. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

4 Braise the cabbage:

While the potatoes and fish continue to bake, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Reduce the heat to medium. Stir in the orange juice, grated apple, and 1/4 cup of water; season with salt and pepper. Cover and cook 10 to 12 minutes, or until the cabbage is softened and most of the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

5 Finish the potatoes & serve your dish:

To the bowl of baked potatoes, add the lemon zest, the juice of the lemon half, a drizzle of olive oil, and as much of the garlic paste as you’d like; gently stir to coat. Season with salt and pepper to taste. Serve the baked fish (discarding the sliced lemon) with the finished potatoes and braised cabbage. Garnish with the sliced green tops of the scallions. Enjoy!