- 4 cod fish fillets, 5-6 oz each
- 2 tablespoons olive oil, plus more for rubbing on fish
- 1 tablespoon butter
- Blackening seasoning (homemade or store-bought)
- 1 tablespoon paprika (smoked or sweet)
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- In a small bowl, mix all of the blackening spices until combined. Make sure they are blended evenly.
- Thoroughly pat the fish dry with a paper towel. Rub each side with 1 teaspoon of olive oil.
- Coat both sides of the fish fillets with the blackened seasoning mix, shaking off any excess spices.
- Heat the olive oil in a large heavy-bottomed or cast-iron skillet over medium-high heat.
- Cook for 3-5 minutes or until the rub turns black. Add butter to the pan (butter can burn at high heat, which is why we add it later in cooking).
- Flip the fish fillet and cook another 1-2 minutes, or until the fish is cooked through and flaky. Serve warm with a side of rice and a simple green salad. Enjoy!
- Make sure to dry your cod fillets. This will help the fish sear and not steam in the pan.
When is cod done cooking?
The internal temperature of the cod is 145 F when tested with a digital meat thermometer in the thickest part of the fish.
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: American
- Cuisine: American
Keywords: cod fish, blackened cod, main meal, flaky cod, fish recipe