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You know those nights when you want something that tastes like you worked for it… but you didn’t? That’s where this baked blackened cod comes in. It’s got that deep, smoky-spicy Cajun kick, but without the splattering oil or flipping fish in a hot pan. And honestly, the oven does most of the work while you putter around, toss a salad, or just scroll your phone (I won’t judge).
When the timer dings, the fish is tender, flaky, and practically begging for a squeeze of lemon. I like it with coleslaw if I’m feeling fresh and crisp, roasted veggies if I want a heartier plate, or even just with a slice of buttered bread if it’s one of those comfort-food nights.
Why You’ll Love It
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Big flavor with minimal work
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A healthier take on blackened fish — all the spice, none of the heavy frying
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Pairs with just about any side you’re in the mood for
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Quick cleanup (because who loves doing dishes?)
You’ll Need
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4 cod fillets (about 6 ounces each — fresh or thawed is fine)
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2 tbsp olive oil
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1 tbsp paprika
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1 tsp each: garlic powder, onion powder
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1 tsp thyme, 1 tsp oregano
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½ tsp cayenne (more or less depending on your mood)
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½ tsp salt, ½ tsp black pepper
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Lemon wedges for serving
How I Do It
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Get the oven ready
Heat it to 400°F (200°C). Line a baking sheet with parchment because, well, dishes. -
Mix up the spice magic
Grab a little bowl and stir together all the seasonings — paprika, garlic, onion, thyme, oregano, cayenne, salt, pepper. It’ll smell amazing already. -
Prep the fish
Pat the fillets dry with a paper towel. Dry fish holds seasoning better. Brush both sides with olive oil so they stay moist. -
Season generously
Sprinkle the spice mix over each fillet and press it in gently. You want a nice coat — don’t be shy. -
Bake and wait
Lay the fillets on the baking sheet. Bake for about 12–15 minutes, depending on thickness, until they flake easily with a fork. -
Serve hot
Straight from the oven to the plate. Lemon wedges on the side — and yes, squeeze them. It lifts everything.
Little Extras
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If you like less heat, cut back the cayenne or skip it.
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Haddock, tilapia, or even halibut work beautifully with this seasoning.
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For a smoky twist, swap half the paprika for smoked paprika.
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Serve with a cool yogurt sauce if you want to balance the spice.
This is one of those “looks fancy, cooks easy” dinners that’ll fool people into thinking you put in way more work than you did. And the best part? The only cleanup is a cutting board, a bowl, and that piece of parchment paper.
Baked Blackened Cod
Ingredients
- 4 cod fillets about 6 ounces each
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp cayenne pepper adjust for spice preference
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lemon cut into wedges
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
- Pat cod fillets dry with paper towels. Brush each fillet with olive oil on both sides.
- Generously coat fillets with seasoning mixture, pressing to help it stick.
- Place seasoned fillets on the prepared baking sheet and bake for 12-15 minutes, until fish flakes easily with a fork.
- Serve immediately with lemon wedges on the side.
Notes
Nutrition