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All Recipes, Main Dishes / September 12, 2019

Blackened Cod with Garlic Yogurt Aioli

This Blackened Cod with Garlic Yogurt Aioli is possibly one of the best yet easiest cod dishes I have ever tasted. Loaded with an insane amount of flavor, super easy to make and on the table in under 30 minutes. This dish is naturally gluten-free and very healthy.

Blackened Cod with Garlic Yogurt Aioli

For this recipe I made my own blackening seasoning, it is so easy to make and made with spices & herbs everyone has in their pantry. I also used some cod fillets I bought frozen and thawed out, just to make things cheaper. The secret when using thawed out fish, is to make sure to pat it completely dry with paper towels.

Blackened Cod with Garlic Yogurt Aioli
What really flavors the cod fillets and the garlic yogurt aioli is the olive oil. For this dish I used Wild Groves ¨Ascolano¨ Extra Virgin Olive Oil. These guys are located in beautful northern California and are creating some of the most exciting olive oils in California. Their ¨Ascolano¨ is the olive oil that has won the most awards and has an intense fruity aroma. Truly, one of the most beautiful olive oils I have ever tasted.

Blackened Cod with Garlic Yogurt Aioli
TIPS & TRICKS to make this recipe: Since we are not adding too much olive oil to the pan, use a nonstick frying pan to cook the blackened cod. You can use a low-fat or nonfat Greek yogurt to make the aioli. But the full fat one gives the aioli a creamier texture. If you are using frozen cod that you have thawed out, make sure to pat it completely dry. This gives the fish an incredible texture and flavor.

Key Ingredients & Cookware I used in this Recipe:

Watch the Video Below on how to make Blackened Cod with Garlic Yogurt Aioli

Blackened Cod with Garlic Yogurt Aioli

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 1/2 cup Greek yogurt
  • 1 clove garlic
  • 1 tsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • pinch sea salt
  • pinch black pepper


  • 2 7-ounce cod fillets 400 grams
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sweet smoked Spanish paprika
  • 1 tbsp extra virgin olive oil
  • pinch sea salt
  • pinch black pepper


  1. To make the garlic yogurt aioli add 1/2 cup (usually it´s 1 container) of Greek yogurt into a bowl, finely shred in 1 large clove of garlic, squeeze in 1 tsp of fresh lemon juice, pour in 1 tbsp of extra virgin olive oil, a little sea salt and a generous portion of freshly cracked black pepper, mix together until well combined

  2. To make the blackening mix add 1 tsp of dried parsley into a shallow bowl, 1 tsp of dried oregano, 1 tsp of dried thyme, 1 tsp of garlic powder, 1 tsp of onion powder and 1 tsp of sweet smoked Spanish paprika, mix it all together until well combined

  3. Pat down two 7 ounce cod fillets with paper towels and season them with sea salt & freshly cracked black pepper, then generously coat the cod fillets with the blackening mix on both sides

  4. Heat a nonstick fry pan with a medium heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add the cod filllets into the pan, after 3 1/2 minutes flip the fillets to cook the other side (the thickness of my fillets where 1/2 inch thick), after cooking the cod for a total of 7 minutes, transfer the fillets into seperate dishes

  5. Add some of the garlic yogurt aioli next to the blackened cod fillets and garnish with a slice of lemon and some fresh chives, enjoy!

Recipe Notes

Get the Wild Groves Ascolano Extra Virgin Olive Oil I used to make this recipe.

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