Baked Cajun Cod with Creamy Garlic Butter

Pre-heat over to 425 In a bowl mix together the bread crumbs, Cajun seasoning, parmesan cheese, garlic powder, dried parsley, salt and pepper and olive oil. IMPORTANT: PAT THE COD DRY ON ALL SIDES FIRST OTHERWISE IT WILL STEAM RATHER THAN BAKE. Spread an even thin layer (about 1/8 inch) mayo on top of the cod and sprinkle on the bread crumb mixture. Spray a wire rack over a baking sheet with non-stick spray or brush on a thin coating of olive oil. Bake in the oven 15-25 minutes until the topping has browned and the cod flakes with a fork. The internal temp of the cod should be 145 degrees shown on a digital probe thermometer. Cooking time may vary depending on the thickness of the fish. Another easy trick to test doneness is take a wooden skewer and stick it straight down through the fish. If it slides right through easily, it's done. If you meet with resistance a few more minutes cooking time is needed. Make the sauce while the cod is cooking: In a sauce pan over medium heat melt the butter then add the flour. Whisk/stir for 2-3 minutes until all raw flour taste has cooked out. Add the milk and the spices and continue cooking for a few minutes until the edges start to bubble and the sauce is thoroughly warmed and slightly thickened. Remove from heat and keep warm. Remove cod from oven and and pour the garlic butter cream sauce over the cod then serve with your favorite sides. Garnish with lemon slices or wedges. Enjoy!