This Cheesy Baked White Fish is topped with provolone cheese and sauteed vegetables including onions, peppers, mushrooms, and tomatoes. It takes less than 20 minutes for it all to come together, making this recipe perfect for an easy weeknight dinner idea.
Dad made up this recipe early on in his career, and it eventually made its way onto our family’s restaurant menu. Back then, we called it Lousiana White Fish, and it was hit with our regular customers. It’s so easy to make and very versatile - you can customize it with as many veggies or spice combinations as you prefer!
Ingredient Notes
Fish fillets: We used fresh cod fillets, but you can certainly sub in your favorite type of white fish like tilapia, grouper, haddock, or snapper.
Lemon juice: This can be freshly squeezed or you can buy a bottle of lemon juice to help season up the fish.
Light olive oil: We like to use light olive oil when roasting as extra virgin can burn easily. You can also sub in a different type of light-colored oil like canola.
Cajun seasoning: Pick your favorite brand. We used the Slap Ya Mama seasoning, which I’m not going to lie was spicier than I expected, but it had a great flavor!
Veggies: We used garlic, onion, tomatoes, mushrooms, and sweet bell peppers. You can certainly mix and match your favorite veggies to add to this dish. I have lots of ideas for you below in the “Flavor Combinations” section.
Provolone cheese: We like provolone cheese for this recipe, but any milder flavored cheese is fine.
Step-by-Step Instructions
Step 1: Season the white fish with lemon juice, olive oil, and cajun seasoning. Bake uncovered for 10 minutes in the oven.
Step 2: Meanwhile, saute the garlic, onion, bell pepper, and mushrooms in a large skillet over medium - high heat with some olive oil. Once softened, add in the chopped tomatoes and season with extra cajun seasoning.
Step 3: Divide the veggie mixture amongst each fillet.
Step 4: Top each fillet with a folded-over piece of provolone cheese and return to the oven for 1-2 more minutes or until the cheese is melted.
Expert Tips
Fold over your provolone cheese so that it doesn’t touch the fish fillet next to it. That way when you lift your Baked White Fish out of the baking pan with a spatula you won’t be pulling cheese from the other fish fillets.
Bake your white fish to 145 degrees F - which is the safe minimum internal temperature for fish. You can take it out of the oven at around 140 degrees, allow it to rest and come up to 145 to ensure you don’t overcook the fish.
Use fresh white fish, if possible. Thawed frozen fish will work as long as you make sure to pat it dry, but the best flavor and texture will come from fresh.
Flavor Combinations
If you want to change up the flavors and swap out some vegetables, here are a few ideas to get you started:
- Ideas for swapping out the cajun seasoning: Italian seasoning, smoked paprika, blackening seasoning, ranch seasoning, taco seasoning, garam masala, ginger, cumin, dill, thyme.
- Ideas for swapping out vegetables: Asparagus, spinach, artichokes, broccoli, cauliflower, leeks, zucchini.
- Cheeses: Grated parmesan, smoked gouda, feta, boursin, Swiss.
- Serve with sauces: Try serving with our Old Bay Tartar Sauce on the side.
Ideas for Serving
Typically, we would serve this Baked White Fish with some cajun rice, but here are a few other ideas for you:
Leftovers and Storage
Leftovers can be refrigerated for 3-4 days. You can reheat leftovers in the oven at 325 degrees F on a baking sheet or pan, covered in aluminum foil. Bake for about 15-20 minutes or until the internal temperature of the fish reaches 165 degrees F.
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Baked White Fish Recipe
Ingredients
- 4 cod fillets (6-8 ounces each)
- 2 tablespoons lemon juice (about the juice of 1 lemon)
- 3 tablespoons light olive oil divided
- Cajun seasoning to taste
- 2 cloves garlic minced
- 1 red bell pepper julienned
- 1 medium yellow onion sliced
- 8 ounces white mushrooms (1 container), sliced
- 2 small Roma tomatoes diced
- 4 slices provolone cheese
Instructions
- Preheat oven 400 F degrees. Spray a baking pan with non-stick spray or line with parchment paper. Place the cod filets on the pan and drizzle the lemon juice and 1 tablespoon of olive oil on the fish. Season the fish to your liking with cajun seasoning. Bake for about 10 minutes.
- Meanwhile, add the remaining olive oil to a large skillet over medium heat. Add the minced garlic and saute for about 20-30 seconds or until aromatic. Then, add the bell pepper, onion, and mushrooms to the skillet and cook until softened and most of the moisture has evaporated. Then, add the tomatoes and saute for a few minutes longer. Season with cajun seasoning to your liking.
- Remove fish from oven. Evenly divide the veggie mixture amongst each piece of fish. Top each piece of fish with a slice of provolone cheese and return to the oven for 1-2 more minutes or until the cheese has melted. Serve immediately.
Notes
- Fold over your provolone cheese so that it doesn’t touch the fish fillet next to it. That way when you lift the fish out of the baking pan with a spatula you won’t be pulling cheese off of the other fish fillets.
- Bake your white fish to 145 degrees F. You can take it out of the oven around 140 degrees and allow it to rest and come up to 145 to ensure you don’t over cook the fish.
- Use fresh white fish, if possible. Thawed frozen fish will work as long as you make sure to pat it dry, but the best flavor and texture will come from fresh.
Nutrition
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