There’s a reason we’re known as the Ocean State – and there’s no better way to honor that than with a fresh, flavorful fish dinner. This blackened cod recipe not only comes together in under 35 minutes but also highlights a classic regional catch that’s super versatile and pairs great with bold flavors. An ideal weeknight warrior meal, it packs in nutrients and cues Mediterranean flavor profiles.
• 1½ pounds cod fillet
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Za’atar (herb blend)
• ½ tsp table salt
• 2 tsp extra virgin olive oil, plus more for brushing the fish
• 1 large head of broccoli, ripped or cut into small florets (about 2 cups of florets)
• 1 pint cherry or grape tomatoes
• 1½ Tbsp extra virgin olive oil
• Salt and pepper to taste
1. Preheat the oven to 400ºF and wash and pat-dry the fish. Feel for any bones when rinsing under cold water and remove.
2. Place the broccoli florets on a large baking sheet lined with parchment paper. Toss with olive oil, and sprinkle with salt. Place in the preheated oven and bake for 18 minutes.
3. While the broccoli is baking, place the fish on a large plate. In a small bowl, mix together the smoked paprika, onion powder, garlic powder, Za’atar, and salt. Drizzle the filets with a tiny bit of olive oil and rub it in on both sides. Sprinkle the spice mixture over both sides and evenly distribute to cover the entire filet.
4. Heat a large non-stick skillet over medium-high heat. Once hot, add olive oil and the seasoned cod filets, making sure to not over-crowd the pan, working in batches as needed.
5. Cook the cod undisturbed for 3 minutes per side with the heat on high. At the 3 minute mark, use a spatula to carefully flip the fish, and cook the other side for another 3 minutes. (You will know the fish is cooked through when it flakes easily and registers 145ºF at its thickest part on an instant-read thermometer.)
6. When done, carefully transfer the filets to a clean plate, and add more oil to the pan to continue cooking the rest of the fish.
7. When the broccoli hits the 18-minute mark, take the pan out of the oven and toss the broccoli. Add the tomatoes, and place it back in the oven for another 10 minutes.
8. Transfer the cooked fish to a plate with the broccoli and tomatoes and enjoy!
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