Blackened Cod
Cod is a dinner time staple but the spices in this dish give it a whole new dimension! Quick, tasty and easy, this recipe is a real winner!
Ingredients
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 4 x 200g cod fillets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 knob of butter
- 1 clove of crushed garlic
- 1 bag of spinach
- Salt and pepper
- Few sprigs marjoram
Method
On a plate, combine the paprika, pepper, thyme, cayenne pepper, garlic powder, onion powder and salt to create a blackening spice mixture.
Generously coat both sides of each cod fillet with the blackening spice, pressing the spices into the fish.
Heat the oil and butter in a large non-stick frying pan over a medium-high heat, until the butter is almost sizzling.
Place the seasoned cod into the pan and cook for 2 minutes on each side.
Pop in the oven for 4 minutes then remove and coat the fillets with the butter and juices in the pan.
Sweat the spinach and garlic in a knob of butter for 1-2 minutes and season.
To serve, pile the spinach in the centre of the plate and top with the cod. Garnish with a little marjoram and squeeze over lemon.
Ingredients
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 4 x 200g cod fillets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 knob of butter
- 1 clove of crushed garlic
- 1 bag of spinach
- Salt and pepper
- Few sprigs marjoram
Method
On a plate, combine the paprika, pepper, thyme, cayenne pepper, garlic powder, onion powder and salt to create a blackening spice mixture.
Generously coat both sides of each cod fillet with the blackening spice, pressing the spices into the fish.
Heat the oil and butter in a large non-stick frying pan over a medium-high heat, until the butter is almost sizzling.
Place the seasoned cod into the pan and cook for 2 minutes on each side.
Pop in the oven for 4 minutes then remove and coat the fillets with the butter and juices in the pan.
Sweat the spinach and garlic in a knob of butter for 1-2 minutes and season.
To serve, pile the spinach in the centre of the plate and top with the cod. Garnish with a little marjoram and squeeze over lemon.
