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+ servings

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.