clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackened Cod

  • Author: Deb Belsha
  • Prep Time: 3 minutes
  • Cook Time: 12
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


  • These blackened cod fillets are seasoned with herbs and quickly fried to a caramelized crust. They are so flakey and buttery and full of flavor. Dinner is ready in less than 15 minutes!


  • 2 ( 6 oz.) defrosted cod fillets
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 teaspoons paprika
  • 1 teaspoon Old Bay seasoning, optional
  • 1/2 teaspoon each: garlic powder, celery salt, oregano, cayenne pepper, onion powder, thyme, salt, pepper.


  1. Mix together the seasonings.  
  2. Use fresh or defrosted cod fillets either defrosting overnight in the refrigerator or in a bowl of cold water for about 15 minutes. 
  3. Pat the fillets dry with a paper towel.

Cod fillets, seasonings, oil.

4.  Rub the seasoning blend on to the top and bottom of fillets, pressing the spices down into the fish.

cod fillets with seasonings.

5. Heat a cast iron or other heavy skillet over low- medium heat.  Swirl the butter in the pan to melt and pour in the olive oil. Raise heat to medium temperature.

Blackened cod fillets in cast iron skillet.

6. Place the fillets in the hot pan and let it sear for 3 - 4 minutes. Spoon some of the butter/oil mixture over the fish.   If the pan is smoking, you can turn the flame down  bit.  Use a metal spatula to carefully turn the fillet.  Let it finish cooking on the other side for another 3-4 minutes.  Spoon more butter/oil over fish. Use a meat thermometer to test for doneness.  The cod is ready to eat when it reaches 145F°.  


*If you don't have a cast iron skillet, use another heavy bottom pan such as stainless steel or nickel.  Don't use a non-stick pan, the fish will slide around and won't get that beautiful blackened crust.

*Don't move the fish once it's in the pan.  Wait at least 3 minutes since you want a good browned sear on the bottom before you flip.

*Always test the fish in the thickest part in the center.  That will give you the true temperature.

*Since this recipe only serves two, just double or triple the ingredients for larger servings. Store any leftovers covered in the refrigerator for up to two days. Reheat in any pan for a minute or two.  You can freeze leftover fish if well wrapped in plastic or aluminum foil and stored in air tight container.  Defrost overnight in the refrigerator.


Keywords: Seafood, fish fillets, blackened fish, grilled cod, healthy seafood