This dish makes the house smell so good whenever I cook it. It's always a hit.

Baked blackened cod is a delightful dish that delivers on flavor without the fuss. Originating from the bold, spicy tradition of Cajun cooking, this dish is a testament to the magic of a well-seasoned, perfectly cooked piece of fish. As someone who's always juggling work and home responsibilities, I love how this recipe is both quick and satisfying. It's the perfect way to make a weeknight dinner feel special while still keeping things light and healthy. Plus, baking the fish means less mess to clean up afterwards, which is always a win in my book!

This baked blackened cod pairs beautifully with a creamy coleslaw or a simple green salad. The crisp, refreshing textures balance out the spicy, flavorful fish perfectly. If you're craving something more substantial, consider serving it alongside some roasted vegetables or fluffy quinoa. A squeeze of fresh lemon on top just before serving elevates the dish even more.

Servings: 4 servings

4 cod fillets, about 6 ounces each
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cayenne pepper (adjust for spice preference)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.

Pat the cod fillets dry with a paper towel. Brush each fillet with olive oil on both sides.

Generously coat the fillets with the seasoning mixture, pressing it onto the fish to ensure it sticks well.

Place the seasoned fillets on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

Remove from oven and serve immediately with lemon wedges on the side.

For a milder version, reduce the cayenne pepper or omit it altogether if spicy isn't your thing. You can also try this recipe with other types of white fish, like tilapia or haddock, for a slightly different flavor. If you're feeling adventurous, add a teaspoon of smoked paprika to the seasoning blend for a touch of smokiness that enhances the overall flavor. Pair with a tangy yogurt dip to cool down the spice if needed!