Blackened Cod Recipe (Easy, Buttery Pan-Seared Cod)

I’m big on flavor, and I like having a few go-to seasonings that actually change how a dinner turns out. You can cook the same protein — fish, chicken, whatever’s in the fridge — and it doesn’t have to taste the same every time.

This blackened seasoning has been on repeat lately. It’s smoky, a little spicy, and bold enough to actually carry a dish. I use it a lot on fish, especially cod, where it creates that deep, flavorful crust in just a few minutes in a hot skillet.

You can dial the heat up or down depending on what you like — more cayenne if you want it spicier — but I keep it at a medium level so it works for everyone at the table.

The key is the crust. When the fish is dry, well-seasoned, and hits a hot pan, you get that deep, flavorful exterior fast. The butter at the end melts into the pan and turns into a quick, glossy sauce that coats the fish.

It’s also fast — start to finish, you’re done in under 10 minutes.

Serve it with rice, tuck it into tacos, or eat it straight out of the pan with a squeeze of lemon.

Ingredients You’ll Need

• 4 cod fillets
• Blackened seasoning
• 4 tablespoons unsalted butter (1 tablespoon melted, 3 tablespoons sliced)
• 1 tablespoon avocado oil
• 1 lemon, sliced
• Fresh parsley, for garnish

How to Make Blackened Cod

Pat the fish very dry — this is what helps the crust form.

Brush each fillet with the melted butter, then rub generously with blackened seasoning. Do this right before cooking so the seasoning stays dry and doesn’t get soggy.

Heat a large skillet over medium-high heat until very hot. Add the avocado oil, then place the fillets in the pan. Gently press them down so they make full contact with the pan.

Add a few lemon slices around the fish and let everything cook for 2–3 minutes without moving it. The fish will release naturally once a crust has formed.

Flip the fish and the lemon slices. After about a minute, add the remaining butter. Once it melts and starts to foam, spoon it over the fish for another minute.

Remove from heat, finish with fresh parsley and a squeeze of lemon. Serve immediately.

How to Serve It

• Over rice
• In tacos (this is really good like that — especially if you’ve made my fish tacos)
• With a simple salad
• Or straight from the pan with extra lemon

recipe:

Blackened Cod Recipe

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• Author: Anca Toderic
• Total Time: 18 minutes
• Yield: 4 servings 1x

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Description

Blackened cod with a bold crust, finished in butter and lemon for a quick pan sauce. Simple, fast, and done in one pan.

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Ingredients

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• 4 cod fillets
• 2–3 Tablespoons Blackened seasoning
• 5 tablespoons unsalted butter (1 tablespoon melted, 4 tablespoons sliced)
• 1 tablespoon avocado oil
• 1 lemon, sliced
• Fresh parsley, for garnish

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Instructions

1. Pat the cod very dry with paper towels.
2. Brush with melted butter, then rub generously with blackened seasoning.
3. Heat a skillet over medium-high heat until very hot. Add the avocado oil, place the fish in the pan, and gently press down so it makes full contact.
4. Add lemon slices around the fish. Let it cook 2–3 minutes without moving it, until a crust forms and it releases easily.
5. Flip the fish and the lemon slices. After about a minute, add the remaining butter. Once melted, spoon it over the fish for another minute.
6. Remove from heat, finish with parsley and a squeeze of lemon, and serve immediately.

Notes

• Pat the cod really dry — that’s how you get the crust
• Season right before cooking so it stays dry
• Don’t touch it too early — it’ll release when it’s ready
• The butter at the end turns into your sauce

• Prep Time: 10 minutes
• Cook Time: 8 minutes