Cajun Baked Fish

    45 minutes

    When you have fresh fish this is a great way to cook it, I like to use Redfish. Adjust the cayenne pepper to taste.

    58 people made this

    Serves: 4 

    • 65g butter, melted
    • 1 teaspoon cayenne pepper
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon lemon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1 1/4 cups (310ml) Italian-style salad dressing
    • 4 (125g) boneless white fish fillets

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. In a medium saucepan melt the butter on low heat then cool to room temperature.
    3. Meanwhile, in a medium bowl combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
    4. Dip the fillets into the melted butter then coat with the seasoning mixture.
    5. In a large frypan over high heat sear fish on each side for 2 minutes or until slightly charred.
    6. Place in a baking dish and pour the Italian dressing onto each fillet. Cover and bake in a preheated oven for 30 minutes or until flaky and tender.

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    Reviews and Ratings
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    Reviews in English (59)


    My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also tasted great, though to my surprise, he liked the spicy one.  -  10 Dec 2002  (Review from Allrecipes USA and Canada)


    my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers  -  09 Sep 2001  (Review from Allrecipes USA and Canada)


    I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also changed a little by using some olive oil in the pan because fridge temperature fish dipped in melted butter just caused butter globs on the first piece, and nothing for the rest. I sprinkled the mixed spices onto each piece with clean fingers ...tidier that way. We had it with ratatouille and a bottle of zinfindel. Killer good! I will do again and, after searing, just simmer in a little of the dressing instead of baking which IMO is an unnecessary, drying out step.  -  08 Oct 2007  (Review from Allrecipes USA and Canada)