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A quick and flavorful recipe for perfectly seasoned, flaky cod fillets with a smoky, spicy blackened crust, ideal for busy weeknight dinners.

  • Total Time: 16-18 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 (6-ounce) skinless cod fillets, about 1–1.5 inches thick
  • 2–3 tablespoons blackening seasoning (homemade or store-bought)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil (or other high smoke point oil like avocado oil)
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)
  • 2 tablespoons smoked paprika (or sweet paprika)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper (optional)
  • ½–1 teaspoon salt (to taste)

Instructions

  1. Pat cod fillets completely dry with paper towels.
  2. Tuck under any thin edges to make fillets an even thickness.
  3. Sprinkle blackening seasoning generously on all sides of each fillet, pressing to adhere.
  4. Preheat a large heavy skillet (preferably cast iron) over medium-high to high heat until very hot (about 3–5 minutes).
  5. Turn on the exhaust fan or open a window to ventilate.
  6. Add the olive oil and butter to the hot skillet and swirl to coat the pan.
  7. Place the seasoned fillets in the skillet without crowding; cook in batches if necessary.
  8. Cook the first side undisturbed for 3–4 minutes, until a dark, almost black crust forms.
  9. Carefully flip the fillets with a thin fish spatula and cook 2–4 minutes more, until the fish flakes easily and reaches 145°F (63°C).
  10. Remove the cod from the skillet and let rest 1–2 minutes before serving.
  11. If cooking in batches, keep finished fillets warm in a low oven (about 200°F / 93°C) while remaining fillets cook.

Notes

For the best crust, pat dry and rub seasoning just before cooking., Ventilate the kitchen well as the spices create smoke during cooking., You can use homemade or store-bought blackening seasoning according to preference., Leftover cooked cod can be refrigerated airtight for 2-3 days or frozen for up to 1 month; raw cod freezes best for up to 3 months., Reheat leftovers in oven or skillet to retain moisture; use microwave sparingly to avoid dryness., Blackening spices can be adjusted for heat; reduce cayenne for milder flavor or increase for more kick., This method works well for other firm white fish (tilapia, snapper) and proteins like chicken or shrimp.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 6-8 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 fillet
  • Calories: Approximately 220 calories per serving
  • Fat: Approximately 8 grams per serving
  • Carbohydrates: Minimal, approximately 2 grams per serving
  • Protein: Approximately 30 grams per serving