Here’s a simple, family-friendly blackened cod with pesto potatoes recipe that works well for a weeknight but still feels special.

Serves: 5

Time: ~35 minutes

Ingredients

Pesto Potatoes

1½ lb baby potatoes (or Yukon Gold, cut into chunks) 2 tbsp olive oil Salt and pepper, to taste ¼–⅓ cup basil pesto (store-bought or homemade) Optional: grated Parmesan or lemon zest for finishing

Blackened Cod

4 cod fillets (about 5–6 oz each) 2 tbsp olive oil or melted butter

Blackening Spice (or use store-bought)

1 tsp paprika (smoked if you have it) ½ tsp garlic powder ½ tsp onion powder ½ tsp dried thyme or oregano ¼ tsp cayenne (optional, adjust for kids) ½ tsp salt ¼ tsp black pepper

Instructions

1. Cook the Potatoes

Preheat oven to 425°F (220°C). Toss potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping once, until golden and tender. While hot, toss with pesto until well coated. Sprinkle with Parmesan or lemon zest if using.

2. Prepare the Cod

Pat cod fillets dry with paper towel. Brush both sides lightly with oil or butter. Mix blackening spices and rub evenly over both sides of the fish.

3. Cook the Cod

Stovetop (best crust): Heat a cast-iron or heavy pan over medium-high heat. Cook cod 3–4 minutes per side until blackened on the outside and flaky inside.

OR

Oven: Place cod on a lined baking sheet and bake at 425°F for 10–12 minutes, broiling for the last 1–2 minutes if desired.

To Serve

Plate the pesto potatoes alongside the blackened cod. Add a squeeze of lemon and a simple green veg or salad on the side.

Easy Variations

Swap cod for halibut, haddock, or salmon Add cherry tomatoes or green beans to the potato pan Use kale or arugula pesto for a nutrient boost