With its bold flavor and flaky texture, this weeknight-friendly Blackened Cod recipe cooks up fast.
I know as well as anyone that fish isn’t for everyone. Personally, I haven’t always been a huge fan of fish. However, recipes like blackened cod have started to change my mind.
Blackened cod is inspired by the type of cuisine found in Louisiana, which is renowned for its emphasis on both seafood and spices. That’s exactly what you get from this recipe, and it’s why I’ve started to truly appreciate fish.
When you look at the ingredients, it almost feels like there’s a kitchen cupboard’s worth of spices in this recipe. We’re talking paprika, cayenne, oregano, and the list goes on. But don’t worry! Chances are, you already have most, if not all, of the herbs and spices in that well-stocked cupboard of yours.
When everything is blended together, they impart a smoky, spicy, and herbaceous flavor that’s hard to resist. Even better, blackened cod is super easy to make. Just mix the spices, coat the fish, and cook the cod for a few minutes. What more could you want?
Is Blackened Cod Healthy?
Since the only ingredients in this recipe are cod and spices, I consider this a healthy dish. Plus, cod is a great source of lean protein and low in saturated fat. The recipe also checks off the boxes for a variety of diets—it’s gluten-free, dairy-free, and low-carb. However, double-check the herbs and spices to make sure they’re truly gluten-free.
Tips For Perfect Blackened Cod
The best thing you can do when preparing blackened cod is get fresh, high-quality pieces of fish. Your best bet is the local fishmonger or a local co-op that sells sustainably sourced seafood.
It’s okay to get frozen fillets, but fresh fillets will always yield the best results. Frozen fillets often come with excess moisture, even after you thaw and dab them with a paper towel. As a result, they take longer to cook.
You also don’t want to do too much once the fish is cooking. Try to only flip over each fillet one time so that it doesn’t fall apart. Cod is a delicate and flaky fish.
Finally, in addition to the spices, try drizzling honey or lemon juice over the fish just before serving. A little goes a long way, so don’t overdo it. Both add a bright contrast to the smokiness.
How Do I Store Leftovers?
Place any leftover cod in an airtight container and store it in the fridge. It should be good for up to 3 days. Just remember to reheat it at a low temperature. While the microwave works, it’ll taste even better on the stove in a well-oiled pan. You can also pop it in the oven at 350°F for 10-15 minutes.
Serving Suggestions
Vegetables usually make the best side dish when cooking cod. Personally, I would recommend Garlic Brussels Sprouts or perhaps Lemon-Parmesan Roasted Brussels Sprouts. Cauliflower is also a nice complement for cod, especially Cheesy Roasted Cauliflower—this dish adds a creamy contrast to the spicy fish!
If you want to lean into the southern roots of blackened cod, Air-Fryer Okra, or Classic Succotash are delicious options. Want to play it safe? There’s nothing wrong with a bed of low-carb Cilantro-Lime Cauliflower Rice.
Ingredients
- 4 6-ounce cod fillets
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and kosher salt to create the blackening spice blend.
- Pat the cod fillets dry with paper towels, then rub each fillet evenly with the spice blend, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets.
- Cook for 3-5 minutes on each side or until the fish develops a dark, crispy crust and flakes easily with a fork.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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