This new 15 Minute Blackened Cod Fish recipe is going to become a staple in your weeknight dinner rotation. It’s a super-fast recipe that packs a tasty punch and can be paired with pretty much any side dish. The key flavor in this cod is the smoky blackened Cajun spice, but don’t worry if you don’t have any, I’ll help you make your own! This fish is a healthy and low-calorie seafood dish that’s bursting with bold flavors, and I know your family is going to love it!

This was easy and delicious. My first attempt at cooking blackened cod. So glad I chose this recipe. Usually Cajun seasoning is too hot for me to enjoy. I only used a dash of cayenne. This recipe is a keeper!

~Barbara

blackened cod cooking in a cast iron skillet with sides of vegetables on the counter beside it

Table of contents

Jump to Recipe·Print Recipe

Why we love this 15 Minute Blackened Cod Fish Recipe

Regular readers know that I can really wax poetic about fish. I even broke down the specific nutritional benefits of having fish in your diet when I shared my Pan Fried Fish post – how could I not? The world should know the importance of Omega-3s, and I’m willing to be the harbinger of this news!

Cod specifically has a special place in my heart, as evidenced by the number of times I’ve made my 20 Minute Cod Fish Tacos (I’ll keep the exact number to myself to maintain an air of mystery). But today’s Blackened Cod recipe might surpass fish tacos for the number one cod recipe in my family! 

It’s made with a few simple ingredients, and it only takes 15 minutes! The Cajun seasoning pairs beautifully on your palate with firm and flaky cod fish fillets. You can serve it with sauteed zucchini, summer succotash, okra, or red beans and rice. 

The simplicity of this recipe is really where it shines, in my opinion. It can be whipped up quickly for a weeknight family dinner, a cookout, or as the main dish at a dinner party. You’ll get to spend less time cooking and more time making memories with the people around you, but believe me, it’ll taste as if you slaved over this fish for hours!

Key Ingredients for this Recipe

ingredients to make blackened cod including cod fillets, parsley, unsalted butter, lemon, cajun seasoning and kosher salt
  • Cod Fillet – Cod is an incredibly mild fish, so it’s something almost everyone can enjoy! Kids and non-seafood lovers alike have been known to enjoy cod. Another choice, if you don’t want to go the cod route, is Mahi-Mahi! Keep in mind that once you purchase your fish you should store it in the refrigerator away from ready-to-eat foods, preferably below them. Check out the Monterey Bay Aquarium Seafood website and app to find which type of cod (or other seafood) is the best choice for you and your community.
  • Cajun Seasoning – For the spice mixture, you’re going to season with coarse kosher salt and Cajun seasoning. Some store-bought Cajun seasonings do not contain salt or sodium, and in that case, you should increase the amount of added salt to ¾ teaspoon. If you can’t find store-bought Cajun seasoning, you can make your own homemade Cajun seasoning.
  • Lemon – Lemon pairs so well with fish! The citrus and acidity really emphasize and balance the flavors. Although it seems minor, you don’t want to skip this ingredient!
  • Butter – I don’t often use a lot of butter in my recipes, but this is a special case because butter is a significant part of the traditional blackening method. I know it seems like a lot, but using butter in this recipe will enhance the flavor and prevent the delicate fish from sticking to the pan. Cod is extremely lean and when it’s paired with butter it makes the flavors really pop! You also won’t end up ingesting all of the butter because so much of it remains in the pan after the blackening process.

How to Make Blackened Cod

Find full details and measurements in the printable recipe card below.

seasoned cod cooking in a buttered cast iron skillet

Step 1: Pat dry and season

Before seasoning, you’ll want to pat the fish dry with paper towels so the Cajun spices adhere properly. Once it’s dry, sprinkle both sides with your Cajun seasoning and salt.

Step 2: Blacken the cod

Melt the butter in a large cast-iron skillet over high heat, and add the seasoned fish. Let it cook undisturbed until the bottom is blackened; It should take 1 to 3 minutes, but cook time depends on the thickness of the fish. You’ll be able to tell it’s ready to flip when the sides of the cod filets (along the bottom edge) start looking opaque. After a minute or so, peek under and lift up an edge with a spatula: the blackened seasoning will be nice and colored!

Tip: Make sure to turn on your fume hood. When cooking with high heat and lots of spice, you’ll want to make sure you have adequate ventilation for your stovetop!

blackened cod cooking in cast iron skillet, and beside it is the final produce over a bed of rice and vegetables

Step 3: Flip cod fish and serve

Carefully flip the fish over and continue cooking for another 1-3 minutes. If your fillets are especially thick, use an instant-read thermometer inserted into the center of the fish until it reaches 145 degrees. When it’s fully cooked, you’ll be able to press a fork on top and see it start to flake. Serve with lemon wedges and parsley if desired.

Homemade Cajun Seasoning

Can’t find Cajun seasoning at the grocery store? No worries, you can easily make your own quick and easy homemade spice blend by combining the spices below!

  • 1 ½ teaspoons paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dry thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon celery seed
  • ¼ teaspoon cayenne (or more to taste)

Tips For Making This Recipe For Cod

  • Cod is usually sold in large pieces that range from very thick on one side (up to an inch thick) to quite thin on the other end of the filet. This can make it tricky to cut it into portions and cook. The key is to cut the fish into portions of roughly equal weight. The thickest pieces will be smaller than your palm, while the thinnest part of the filet (the tail end) will be closer to the size of your hand! When cooking the fish, it is okay to let the thicker pices cook longer than the thin ones.
  • Cod is one of the few fish species that freezes really well and the texture does not suffer. If using frozen cod, make sure to defrost it in the refrigerator overnight, not on the counter.
  • Cod is very delicate and can fall apart when it is cooked. The key is to leave it alone. Once you place it in the skillet, let it sit undisturbed until it is blackened. Then use a nice thin spatula to slide underneath it to flip it. Try to flip into an open space in the skillet and remember once it is flipped, don’t try to move it.
blackened cod in a cast iron skillet beside bowls of vegetables on a counter surface

How to Season Cod

  1. Cut the fish into equal portions.
  2. Lay the filets on a plate or small baking sheet.
  3. Pat the portions is dry with a clean paper towel.
  4. With dry fingers sprinkle the Cajun spice mix over the fish.
  5. If desired you can gently rub the spice mix into the flesh of the fish.

What temp is Cod done?

You’ll know your fish is done when it flakes lightly with a fork. If you have a high quality digital thermometer you can check the temperature. It should be 145 according to the FDA.

Chef Katie’s Pro Tip: I find that unless I use a thermometer with a really sharp probe it is really hard to get an accurate temp reading on flaky fish. Once it is close to finished cooking it starts to flake. And a wider probe will flake it apart and give a slightly lower temp reading. I use a Thermapen and it is quite pointy and it is also very rapid so the reading is reliable.

Blackened Cod Recipe Variations

For a dairy free alternative to butter, try this with a high heat cooking oil such as grape seed oil or refined peanut oil.
If you do not love how spicy Cajun seasoning is, use our Homemade Cajun Seasoning but omit or reduce the cayenne.

This recipe is excellent with tilapia and catfish too!

I’ve tested this with different brands of Cajun spice mixes and they each are unique but similar. Some well known brands to look for are Penzey’s and Morton and Bassett. If you cannot find Cajun spice blend, Creole seasoning works too. These generally are similar but have more herbs. My favorite is Gryffon Ridge Crazy Cats Creole Seasoning.

What To Serve With Blackened Fish

  • You can serve just about anything you want with your blackened cod! I think it pairs nicely with Southern favorites like cornbread, summer succotash, okra, or red beans and rice.
  • You could also serve it over a bed of rice with pico de gallo on top.
  • Make with sauteed zucchini or alongside Simple Skillet Green Beans.
  • Low-Calorie Meal Idea: Serve with our cauliflower rice or mashed cauliflower. Then heat a little olive oil in a large cast iron skillet over medium-high heat. Add in a 5-ounce box baby spinach rinsed with the water still clinging. Cover and let wilt for 1 minute. Remove cover and stir until the spinach is completely wilted. Sprinkle on garlic powder, salt and pepper to season. Serve with the blackened cod fish and cauliflower side.

Cod Fish Recipe FAQs

Is blackened fish burnt?

Blackened fish is not burnt, it just takes on a dark-colored coating because of the way the Cajun seasoning reacts to heat. So don’t worry, you’re not serving charred food to your family or friends – it’s just the flavor!

Do I need a cast iron skillet to make this recipe?

A cast-iron skillet is best for making Blackened Cod but you can use another pan as long as it can handle high heat and is not non-stick.

Can I use olive oil instead of butter?

I recommend using butter because it’s the traditional method of blackening and it helps the fish stay better intact while cooking on the skillet. However, I wouldn’t object if you feel passionate about olive oil.

How do I prevent the fish from flaking apart while cooking?

Fish can fall apart easily while cooking if you touch it too much or try to flip it before it’s ready. Be sure to look for the opaque edges before flipping.

Can I make this meal ahead of time?

You can cook blackened cod ahead of time, and then use the cold leftovers to top off salads or roll into a wrap. Keep leftovers in an airtight container in the fridge up to 2 days. If you’d like to eat it hot, rewarm it in a microwave covered with parchment at 50% power for 1 to 2 minutes per piece of fish.

Storing and Reheating Blackened Cod

While blackened fish is best served hot, you can save the leftovers. Keep the cooked fish in an airtight container in the refrigerator for up to two days. To reheat, coat a small non-stick skillet with cooking spray and place the fish in the pan. Cover and set over medium heat. Let warm through gently, turning after about 3 minutes. Do not overheat as it will dry out quickly. I also enjoy leftover fish served cold. I flake it over a salad for lunch and it is a great alternative to tuna in a mayo based salad.

Additional Recipes To Try

blackened cod fish fillet served on a white plate over a bed of rice and succotash

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Print
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 fish cooking in cast iron skillet

15 Minute Blackened Cod Fish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

Description

This new 15 Minute Blackened Cod Fish recipe is going to become a staple in your weeknight dinner rotation, especially for the summer season. It’s a super-fast recipe that packs a tasty punch and can be paired with pretty much any side dish. The key flavor in this cod is the smoky blackened Cajun spice, but don’t worry if you don’t have any, I’ll help you make your own! This fish is a healthy and low-calorie seafood dish that’s bursting with bold flavors, and I know your family is going to love it!

Ingredients

Scale
  • 1 to 1 1/4 pounds cod filet, cut into 4 portions
  • 4 teaspoons Cajun seasoning
  • 1/4 teaspoon coarse kosher salt (*see note)
  • 3 tablespoons unsalted butter
  • 1/2 lemon, cut into wedges
  • Parsley for serving, optional

Instructions

  1. Pat fish dry with paper towels. Sprinkle both sides with Cajun seasoning and salt. 
  2. Melt butter in a large cast-iron skillet over high heat. Add the seasoned fish, and let cook, undisturbed until the bottom is blackened and the fish is turning opaque up the sides along the bottom edge, 1 to 3 minutes, depending on the thickness of the fish filets. 
  3. Carefully flip the fish over and continue cooking until the fish lightly flakes, 1 to 3 minutes depending on the thickness of the fish filets. For thicker pieces, an instant-read thermometer inserted into the center of the fillets should reach 145 degrees. 
  4. Serve with lemon wedges and parsley if desired.

Notes

Ingredient Note:

If you cannot find store-bought Cajun seasoning, you can make your own by mixing 1 ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dry thyme, ¼ teaspoon black pepper, ¼ teaspoon salt, ¼ teaspoon celery seed, ¼ teaspoon cayenne (or more to taste.) Check the label of your Cajun seasoning. Some do not contain salt or sodium and in that case, increase the amount of added salt to ¾ teaspoon. 

Tip:

To prevent the fish from flaking apart, do not move it around in the skillet. Once you flip it over, it is best to leave it so that it doesn’t start to break apart. 

Make-Ahead:

Cold leftover blackened cod can be used to top off salads or to be rolled into a wrap. Rewarm in a microwave covered with parchment at 50% power for 1 to 2 minutes per piece of fish. 

  • Prep Time: 5 minutes
  • Active Time: 15 mins
  • Cook Time: 10 mins
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 4 ounces
  • Calories: 171
  • Sugar: 0 g
  • Fat: 9 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 20 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.