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A white platter of three blackened cod filets covered with a creamy pan sauce and garnished with fresh chopped parsley.

Blackened Cod with Cream Sauce


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.


  • 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


  1. In a small bowl, combine all of the ingredients for the blackening seasoning. Mix well.
  2. 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.
  3. Heat olive or avocado oil in a cast iron pan over medium-high heat until shimmering.
  4. 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.
  5. Gently flip the fillets and continue cooking until cooked through, about another 3 minutes.
  6. Once cooked, transfer the cod fillets to a platter and keep warm in a 200°F (93°C) oven.
  7. 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.
  8. Pour in heavy whipping cream and chicken or seafood stock. Season with black pepper.
  9. Simmer for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
  10. Reduce the heat and stir in the remaining lemon juice, lemon zest and fresh chopped parsley.
  11. Taste the sauce and adjust for salt, if necessary.
  12. Spoon the creamy pan sauce over the cooked cod fillets.
  13. Garnish with cracked black pepper, fresh chopped parsley and serve with lemon wedges.
  14. Serve immediately paired with steamed rice and vegetables.
  15. ENJOY!

Blackened Cod Recipe with Creamy Pan Sauce! This blackened cod recipe is a prime example of simplicity, meeting flavor. The blackening seasoning adds just the right amount of kick, balanced beautifully by a creamy pan sauce. This is a quick, and relatively easy fish recipe that can be on your dinner table in less than 20 minutes! #cod #fish #fishrecipe #dinnerideas #easyrecipe #blackened #seafood #quickdinner #recipesoftiktok #foodtiktok

♬ Pieces (Solo Piano Version) - Danilo Stankovic


  • 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

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