Cajun Style Fish Fillets and Zucchini Saute

Servings 4 servings


  • 1/2 cup mayonnaise
  • 1 tablespoon chopped capers
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon cayenne pepper
  • 4 6-oz. cod fillets
  • olive oil to coat baking dish
  • 2 teaspoons Cajun seasoning
  • 1 lemon thinly sliced
  • 2 tablespoons olive oil
  • 1 large zucchini thinly sliced
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 450 degrees.
  • Coat the bottom of a baking dish with olive oil. Prepare remoulade: In a small serving bowl, combine first 5 ingredients (mayonnaise through cayenne pepper); set aside.
  • Sprinkle fillets with Cajun seasoning then place them in prepared baking dish; top with lemon slices and bake for 18 to 20 minutes or until fish flakes easily when tested with a fork.
  • Meanwhile, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add zucchini; sprinkle with salt and pepper and sauté until zucchini has softened and started to brown.
  • To serve, arrange zucchini evenly on dinner plates and top each serving with a cod fillet. Serve the remoulade on the side.


LC SERVING SUGGESTION: A big spinach salad. SERVING SUGGESTION: Add brown rice. KOSHER: No changes necessary. GLUTEN FREE: Make sure mayonnaise, capers, mustard, vinegar and Cajun seasoning are gluten free. NUTRITION: Per Serving: 416 Calories; 32g Fat; 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 392mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. Points: 12
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