Past Recipes
Cajun-Dusted Cod

Cajun-Dusted Cod with Corn and Bell Pepper Succotash and Lime Crema

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This bright and flavorful dish was inspired by a recent Plated favorite, pairing a blend of Cajun spices with tender, pan-seared fish. Here, cod is dusted with thyme, paprika, garlic, and cayenne and hit with a cool drizzle of zesty lime crema. Succotash, a classic Southern side that’s typically made with corn and lima beans, gets added texture and color from red bell peppers and peppery arugula, for a dinner that’s as fun to look at as it is to dig into.
  • Low Carb Diet
  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 480
  • Protein 33g
  • Total Carb 29g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cod
    • 12 ounces
    • cod
  • garlic powder
    • 1 teaspoon
    • garlic powder
  • onion powder
    • 1 teaspoon
    • onion powder
  • sweet paprika
    • 1 teaspoon
    • sweet paprika
  • dried thyme
    • 1 teaspoon
    • dried thyme
  • cayenne pepper
    • 1/4 teaspoon
    • cayenne pepper
  • red bell pepper
    • 1
    • red bell pepper
  • lime
    • 1
    • lime
  • chives
    • 1/8 ounce
    • chives
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • unsalted butter
    • 2 packets
    • unsalted butter
  • corn
    • 1 cup
    • corn
  • lima beans
    • 1/3 cup
    • lima beans
  • crème fraîche
    • 1/4 cup
    • crème fraîche
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 10" medium nonstick pan

Cooking Steps

  1. Season Cod

    Season Cod

    Pat cod dry with paper towel. Season all over with spice mix, cayenne pepper (skip or use half for less heat), and ½ teaspoon salt. Set aside to marinate at room temperature.

  2. Prepare Ingredients

    Prepare Ingredients

    While cod marinates, rinse all produce. Halve bell pepper lengthwise, discarding seeds, then cut into ¼-inch dice. Halve lime. Thinly slice chives. Peel shallot, halve, and thinly slice. Mince garlic.

  3. Make Succotash

    Make Succotash

    Heat butter in a medium pan over medium heat. When butter is foamy, add shallot and garlic. Sauté, stirring, until fragrant, 1-2 minutes. Add bell pepper, increase heat to medium high, and cook, stirring, until lightly browned, 4-5 minutes. Stir in corn and lima beans to warm through, 3 minutes more. Season with ½ teaspoon salt and black pepper. Remove pan from heat and stir in juice of remaining lime, then set aside.

  4. Cook Cod

    Cook Cod

    While succotash cooks, heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add cod and sear until cooked through and opaque, about 3 minutes per side. Divide between serving plates.

  5. Make Lime Crema

    Make Lime Crema

    In a small bowl, whisk together crème fraîche, juice of ½ lime, chives, ¼ teaspoon salt and black pepper as desired to make crema.

  6. Plate Cajun-Dusted Cod

    Plate Cajun-Dusted Cod

    Stir arugula into pan with succotash to combine. Add to plates with cod, drizzle lime crema over fish, and dig in!

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