Cookbook’s cod recipe long on flavor, short on prep time

SHARE Cookbook’s cod recipe long on flavor, short on prep time

It’s Lent, and I know a lot of people are looking for recipes for meatless meals on Fridays.

Then there are my readers who forgo meat all the time.

And then the rest of you, people who just want something new when it comes to a quick and tasty dinner.

Well, this one’s for all of you. It’s for Blackened Cod and it comes from “The Perfect Portion Cookbook” (Partners in Publishing, $19.99) by Anson Williams, Bob Warden and Mona Dolgov. (Yes, that Anson Williams, the one of “Happy Days” fame.) The book has 150 recipes and each comes in at 100 calories a serving. (The book also suggests how many servings of each to eat at a time. For example with the cod recipe, it recommends that one eat two servings of this as a lunch or dinner entree.)


The recipes cover all meals of the day (and snacks) as well as those for entertaining and holiday time. They’re written very clearly, making them all fairly easy to master. The book includes recipes for many a classic dish, but also instruction on how to make current popular foods, such as Crispy Kale Chips (which, I must mention, Dolgov swears crisp up just like potato chips).

Sprinkled throughout are loads of little kitchen tips to make the recipes taste their best. Lots of little cooking lessons in those tips, I might add.

But I digress. Back to the recipe!

The cod gets its flavor from a coating of spices that you most likely have in your pantry. Mix them together, coat the fish and cook. Doesn’t get easier than that.



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 (6-ounce) cod fillets

1 tablespoon olive oil

1 tablespoon butter

In a small bowl, combine the paprika, pepper, thyme, cayenne pepper, garlic powder, onion powder, and salt to create a blackening spice.

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 skillet over medium-high heat, until butter is almost sizzling.

Place the seasoned cod into the skillet, and cook for 4 minutes on each side, or until the fish is easily flaked with a fork. Serve immediately, garnished with fresh lemon, if desired.

TIP: This combination of spices cooked at a high heat will create a lot of smoke (this is completely normal), so be sure to turn your overhead exhaust fan on as you cook.

From The Perfect Portion Cookbook

The Latest
The man was found about 10 a.m. in the 1500 block of South Harding Avenue with a gunshot wound to the abdomen.
The officer’s name has not been released.
Jalen Vales, 27, was charged with attempted first degree murder and aggravated battery of a peace officer.
The image posted to Facebook by state Sen. Sara Feigenholtz sparked criticism from religious leaders, including the archdiocese, which labeled it “bigoted imagery.”
Pet owners beware; the flea population in the Chicago area will be higher this summer, according to the Companion Animal Parasite Council.