Cajun Skillet Fish Recipe with Crispy Pan-Seared Seasoned Fillets

WHAT INGREDIENTS YOU NEED TO MAKE THIS SKILLET CAJUN FISH :

2 Tbsp olive oil (divided)
6 oz cod fillets
¾ cup onion, chopped
1 Tbsp minced garlic
¾ cup green bell pepper, diced
2 ½ cups Roma tomatoes, chopped
2 Tbsp Cajun spice

HOW TO MAKE THIS SKILLET CAJUN FISH :

Step 1. Place the cod fillets on a baking tray.

Step 2. Season both sides with Cajun spice, salt, and pepper.

Step 3. Set the fillets aside while you prepare the vegetables.

Step 4. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat.

Step 5. Add the chopped onion and minced garlic and sauté until softened, a few minutes.

Step 6. Stir in the chopped tomatoes and diced green bell pepper and cook 2–3 minutes, until the tomatoes begin to soften.

Step 7. Transfer the cooked vegetables to a plate and set aside.

Step 8. Add the remaining olive oil to the hot skillet.

Step 9. Place the seasoned fillets in the skillet.

Step 10. Cover the skillet and cook on medium-low to maintain a gentle simmer.

Step 11. Turn the fillets once to ensure even cooking on both sides.

Step 12. Return the cooked vegetables to the skillet.

Step 13. Spoon the vegetables and their sauce over the fillets to warm through and finish cooking together.

Step 14. Transfer the fillets to plates and spoon the sauce and vegetables over each serving.

ENJOY

Camelia

Skillet Cajun Fish

A flavorful skillet dish with tender Cajun-seasoned fish and a bright tomato-pepper sauce.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Additional Time 5 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

IngredientsMethodNotes

Ingredients

• 2 Tbsp olive oil divided
• 6 oz Cod fish fillets
• ¾ C onion chopped
• 1 Tbsp minced garlic
• ¾ C green bell pepper diced
• 2 ½ C roma tomatoes chopped
• 2 Tbsp Cajun spice

Method

1. Place the cod fillets on a baking tray.
2. Season both sides with Cajun spice, salt, and pepper.
3. Set aside while you prepare the vegetables.
4. Heat 1 tbsp olive oil in a cast-iron skillet over medium heat.
5. Sauté onion and garlic until softened.
6. Add tomatoes and bell pepper; cook 2–3 minutes until tomatoes soften.
7. Transfer vegetables to a plate and set aside.
8. Add remaining olive oil to the hot skillet.
9. Add the seasoned fillets to the skillet.
10. Cover and cook on medium-low until the fish is cooked through.
11. Turn fillets to ensure even cooking.
12. Return vegetables to the skillet and warm together.
13. Spoon the sauce and vegetables over the fillets when serving.

Notes

Serving suggestion: 1 fish fillet per person, topped with the tomato and pepper sauce.

Serves: 4. Adjust seasoning to taste and serve with rice or crusty bread if desired.