Description
This Blackened Cod with Creamy Pan Sauce is a prime example of simplicity, meeting flavor. The blackening seasoning adds just the right amount of kick, balanced beautifully by a velvety pan sauce.
Ingredients
Scale
- 4, (5-6 ounce) cod fillets
- Juice of 1 lemon, divided
- 2 to 3 tablespoons blackening seasoning (see recipe below)
- 1 1/2 tablespoon olive or avocado oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 3/4 cup heavy whipping cream
- 1/2 cup chicken or seafood stock
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh chopped parsley, plus more for garnish
- Cracked black pepper and lemon wedges for garnish
Blackening Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 to 2 teaspoons cayenne pepper
Instructions
- In a small bowl, combine all of the ingredients for the blackening seasoning. Mix well.
- Pat the cod fillets dry and place them on a platter or plate. Drizzle the fillets on both sides with the juice from 1/2 lemon. Sprinkle the blackening seasoning generously over the fillets, coating them evenly.
- Heat olive or avocado oil in a cast iron pan over medium-high heat until shimmering.
- Carefully place the seasoned cod fillets in the hot skillet and cook without disturbing for about 3 minutes, until a crust forms and the cod naturally releases from the pan.
- Gently flip the fillets and continue cooking until cooked through, about another 3 minutes.
- Once cooked, transfer the cod fillets to a platter and keep warm in a 200°F (93°C) oven.
- In the same skillet over medium heat, add the butter and minced garlic. Stir constantly for about a minute to prevent the garlic from browning or burning.
- Pour in heavy whipping cream and chicken or seafood stock. Season with black pepper.
- Simmer for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
- Reduce the heat and stir in the remaining lemon juice, lemon zest and fresh chopped parsley.
- Taste the sauce and adjust for salt, if necessary.
- Spoon the creamy pan sauce over the cooked cod fillets.
- Garnish with cracked black pepper, fresh chopped parsley and serve with lemon wedges.
- Serve immediately paired with steamed rice and vegetables.
- ENJOY!
Notes
- After patting the cod filets dry, squeeze on lemon juice for both added flavor and to allow the blackening seasoning to adhere to the fish.
- Zest the lemon first.
- Adjust the amount of cayenne seasoning to your liking.
- Season all sides with the blackening seasoning.
- Store remaining blackening seasoning in a jar for up to 3 months.
- If you are concerned the fish will stick to the cast iron or you do not want to “smoke” up the house, easily use a non-stick pan (see post for tips and alternative cooking techniques).
- Easily make this recipe using a cast iron pan on the grill.
- Try not to move or touch the fish until ready to flip. Flip gently.
- Don’t overcook the fish. The internal temperature should reach 145°F (63°C).
- Keep the fish warm by placing the platter in the microwave (do not turn the microwave on) or warmed oven.
- Prior to adding the butter and garlic to the pan, remove any really dark bits.
- Be sure to turn down the heat prior to adding the butter and garlic to the pan.
- After the sauce has simmered, and the lemon juice and zest has been added, taste for salt.
- Serve immediately with steamed rice and your favorite steamed or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner, Fish and Seafood
- Method: Easy
- Cuisine: Seafood