Blackened Cod with Broccoli

Today I’ve got another delicious fish recipe for you—something that’s not only delicious but also a breeze to whip up. I’m talking about Blackened Cod with broccoli. This one’s loaded with vibrant flavors, healthy fats, and all those good-for-you nutrients you love from the Mediterranean diet.

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Why You Will Love Blackened Cod with Broccoli

• Quick & Easy: This recipe takes under 35 minutes from start to finish, so it’s perfect for weeknights when you don’t have a ton of time.

• Healthy & Hearty: Packed with lean protein, fiber, and good fats, this meal keeps you satisfied without weighing you down.

• Bursting with Flavor: The spice crust on the cod pairs beautifully with the sweetness of roasted tomatoes and the slightly charred broccoli.

• Versatile: Since we just throw the veggies on a baking sheet with a little extra virgin olive oil, it’s easy to swap them out for whatever vegetables that you have on hand!

Why Cod?

I cook with cod fish a lot, which is why I have so many cod recipes and seafood recipes on the blog.

Cod is a light, flaky white fish that’s perfect for cooking with bold spices. Plus, it’s a great source of lean protein and omega-3s, which help keep your heart and brain happy.

When blackened, the cod gets this incredible crust from the spice blend that’s just *chef’s kiss.

The Blackened Cod Seasoning

The seasoning is really what makes this recipe great. All of the flavors of the spices blend together to create this strong flavor that crusts over the fish when cooked at a high heat. There are a lot of blackened seasoning recipes out there that use a ton of different spices, but I wanted to keep it simple and only use what I always have in my pantry:

• Smoked Paprika

• Garlic Powder

• Onion Powder

• Za’atar

• Salt

Out of these spices, the only one that might throw some people for a loop is the Za’atar. Za’atar is a Middle Eastern spice blend typically made from a mix of dried thyme, oregano, sumac, and sesame seeds, offering a tangy, herbal, and nutty flavor. If you don’t have it, feel free to swap it out for dried oregano or Italian seasoning.

Roasted Broccoli and Cherry Tomatoes

You can’t go wrong with this duo. Broccoli is packed with fiber and antioxidants, and roasting it gives it a slightly crispy, earthy flavor. Pair it with grape tomatoes or cherry tomatoes, which burst with sweetness when roasted, and you’ve got a simple, but unforgettable side that complements the boldness of the fish.

You can technically roast whatever vegetables that you have on hand for this recipe, you just may need to adjust the baking time accordingly.

Other Veggies That You Can Roast

Feel free to swap the broccoli and tomatoes for:

• broccolini and tomatoes

• butternut squash cubes and chickpeas

• sweet potato and onions

• zucchini and summer squash

• carrots and parsnips

• bell peppers and Brussels sprouts

Tips for Success

• Use high heat but don’t overcook: You want to cook the fish over high heat (8/10), but you don’t want to overcook it. Depending on the thickness, try cooking it for 3 minutes per side. You will know it is done when it flakes easily, or when an instant read thermometer registers 145 degrees F at it’s thickest part.

• Use a cod fillet vs a cod loin: I love cod loins for baking, but they are a lot thicker than cod fillets. If you can, use a cod fillet for pan searing. If you only have access to cod loin, follow the instructions exactly, and when you put the cherry tomatoes into the oven with the broccoli, place the pan-seared cod loins into the oven with them to finish cooking through.

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