Description
This blackened cod fish recipe is full of flavor and only made with a handful of ingredients. Serve with a simple side for a nutritious dinner.
Ingredients
- 4-6 oz. cod fillets (thawed)
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- 1 tsp. granulated sugar
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 2 Tbsp. butter, divided
Instructions
- Pat fish dry with paper towel.
- In a small bowl, mix together smoked paprika, sea salt, sugar, black pepper, garlic powder, onion powder, dried oregano, and cayenne pepper.
- Melt 1 tablespoon of butter and brush it onto both sides of the fish, and sprinkle with seasoning on both sides.
- Melt remaining butter in a skillet over medium-high heat and cook fish for about 4 minutes, carefully flip over, and cook another 2-3 minutes, until cooked through and flaky.
Notes
Storage: Store leftover blackened cod in an airtight container in the refrigerator for 2–3 days. To reheat, warm in a hot skillet for best results, microwaving fish is not recommended.
Ingredients: Both fresh and frozen cod work well here – use whatever you have access to. Butter is traditional for the blackening method and gives the best flavor, but olive oil can be swapped in if needed.
Prep ahead: The blackening spice blend can be mixed up well in advance and stored in an airtight jar, making this an even faster weeknight dinner.
Tools: A cast-iron skillet is ideal for blackened fish. Its heat retention gives you that deep, even crust that’s hard to replicate in a regular pan.
Serve with: Napa cabbage slaw, simple lemon kale salad, haricot verts, or air fryer broccoli all pair beautifully. White rice alongside any of those keeps it simple and satisfying.