James Martin Blackened Cod

James Martin Blackened Cod is a bold, flavour-packed fish dish with a beautifully spiced crust and tender, flaky centre. The cod is coated in a smoky Cajun-style seasoning, then seared at high heat until perfectly blackened on the outside while staying moist within. It is surprisingly simple to prepare, making it ideal for both weeknight dinners and relaxed weekend cooking. From start to finish, this recipe takes around 25 minutes and is suitable for confident beginners.

Ingredients

For the Blackened Spice Mix

• 1 tbsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• 1 tsp sea salt

For the Cod

• 4 cod fillets (about 150–180g each), skinless and boneless
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lemon, cut into wedges
• Fresh parsley, finely chopped, for garnish

How to Make James Martin Blackened Cod

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the fish finishes cooking evenly after searing.
• Mix the spice blend: In a small bowl, combine the smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper and salt. Stir well so the spices are evenly distributed.
• Season the cod: Pat the cod fillets dry with kitchen paper. Brush both sides lightly with olive oil, then press the spice mixture generously over each fillet, coating them well.
• Sear the fish: Heat a heavy frying pan over high heat until very hot. Add the butter and allow it to foam. Place the cod fillets in the pan and cook for 2 to 3 minutes on each side until a dark, crisp crust forms.
• Finish in the oven: Transfer the pan to the preheated oven and cook for a further 5 to 7 minutes, depending on thickness, until the fish flakes easily with a fork.
• Rest and serve: Remove from the oven and allow the cod to rest for a few minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Tips

How do I stop the spices from burning?

Make sure the pan is hot but not smoking excessively. The dark crust should form quickly. If the heat is too high for too long, the spices can taste bitter.

How can I tell when the cod is cooked?

The fish should flake easily when pressed with a fork and appear opaque throughout. Avoid overcooking, as cod can dry out quickly.

Can I make it less spicy?

Simply reduce or omit the cayenne pepper for a milder version while keeping the smoky flavour from the paprika.

What pan works best?

A heavy-based frying pan or cast iron skillet gives the best crust and even heat distribution.

Serving Suggestions

• Serve with buttery new potatoes and steamed greens
• Pair with rice and a fresh tomato salsa
• Add to soft tacos with crunchy slaw
• Serve alongside a crisp green salad and garlic yoghurt dressing

Storage

At Room Temperature

This dish is best enjoyed fresh and should not be left out for more than 1 hour.

In the Refrigerator

Store cooled cod in an airtight container for up to 2 days. Reheat gently in the oven to maintain texture.

Freezing

Cooked cod can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before reheating. The texture may soften slightly after freezing.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 3g
• Protein: 35g
• Fat: 18g
• Saturated Fat: 4g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on portion size and ingredients used.

FAQs