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Cajun cod with sweet potatoes and corn salad
Spice up your dinner with this cajun-inspired cod served with sweet potatoes and a fresh corn salad.
YIELDS
4
Ingredients
Cajun Seasoning
- 2 tablespoons smoked paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Cod, Sweet Potatoes and Corn Salad
- 4 sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 700-800 g cod loin
- 3 ears of corn
- 1/2 cup mayonnaise
- 2 garlic cloves, divided
- 1 lime, juiced
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped green onions or chives
- 1/4 cup chopped basil or cilantro
Directions
Cajun Seasoning
- Add smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, kosher salt, dried oregano, and dried thyme into a small jar or resealable container and shake well to combine. Store in a dark cupboard for up to one year.
Cod, Sweet Potatoes and Corn Salad
- Heat your oven to 400ºF.
- Scrub or peel the sweet potatoes and cut them into large chunks or one-and-a-half-centimetres thick wedges. Add to a large bowl along with the oil and Cajun seasoning and toss well to combine. Scoop the sweet potatoes out of the bowl onto a large-rimmed sheet pan, leaving any extra oil and seasoning behind, and roast for 20 minutes.
- Meanwhile, cut the cod into four equal pieces and add into the bowl along with the corn. Season with a little more Cajun seasoning or some salt and pepper and gently toss to evenly coat the cod and corn in the spices.
- Once the potatoes have been roasting for 20 minutes, give them a flip and arrange them so that they are on one side of the sheet pan. Add the cod to the middle of the pan and the corn to the other side. Essentially, you’re looking to keep the sweet potatoes, cod, and corn sort of separate here.
- Return the pan to the oven and continue to cook for 10 to 15 minutes or until the cod is cooked through and flakey and the potatoes are tender.
Corn Salad
- Meanwhile, add the mayonnaise into a small bowl and grate in one garlic clove. Stir and set aside. In a larger bowl, mince in the remaining clove of garlic and stir in the lime juice. Add the cherry tomatoes, avocado, green onions or chives, and basil or cilantro and toss to combine.
Serve
- Transfer the roasted fish and sweet potatoes to serving plates and set aside. Add the corn into the bowl with the tomato mixture and give everything a toss. Serve the corn salad alongside the potatoes and fish with the garlicky mayonnaise on the side. Enjoy!
