Description
Blackened cod with a bold crust, finished in butter and lemon for a quick pan sauce. Simple, fast, and done in one pan.
Ingredients
Scale
- 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
Instructions
- Pat the cod very dry with paper towels.
- Brush with melted butter, then rub generously with blackened seasoning.
- 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.
- Add lemon slices around the fish. Let it cook 2–3 minutes without moving it, until a crust forms and it releases easily.
- 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.
- 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