Easy Sheet-pan Blackened Cod w/ Charred Broccolini [Keto, Low-carb, Sugar-free, Gluten-free]
Blackened Cod w/ Charred Broccolini
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free
This versatile recipe is so easy and beyond tasty! The crispy, spiced fish totally melts in your mouth, and the broccolini gets the perfect crispiness and flavor. This dish is just so simple, it’s perfect for any night of the week - even when you don’t really feel like cooking. Plus it’s super versatile, and can be made with nearly any protein or any vegetable you happen to have in your fridge. Eating healthier really doesn’t need to be complicated, and this recipe proves it.
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Servings: 4
Calories: 424 g
Protein: 54.8 g
Fat: 18.8 g
Net Carbs: 5.7 g
Click HERE to watch the recipe video on Youtube!
INGREDIENTS:
12 oz (about two bunches) - Broccolini (aka baby broccoli) - (see PRO TIPS)
5 Tbsp, divided - Extra-virgin olive oil
1 Tbsp + 3 Tbsp, divided - Blackened seasoning (see PRO TIPS)
2 lbs (Four 8 oz. filets) - Fresh cod (see PRO TIPS)
¼ tsp - Cayenne (optional, if you like some heat!)
2 - Lemons, cut into halves
PRO TIPS:
This recipe will work with almost any type of fish or veggie, so definitely feel free to choose what you love most… Or try something new! Instead of cod, you can do mahi mahi, halibut, snapper, or even shrimp or chicken.
If you can’t find broccolini, regular broccoli works just fine, as well as asparagus or green beans.
For the blackened seasoning, I used/recommend the Blackened Redfish Magic seasoning by the Chef Paul Prudhomme brand. But, if you can’t find that, any blackened seasoning will do…even Cajun seasoning!
If you love this recipe, check out my Blackened Salmon recipe with my HOMEMADE blackened seasoning!
For a complete meal, try these with my Low-Carb Cheddar Bay Biscuits on page 140 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
DIRECTIONS:
Set the oven to broil and make sure the oven rack is in the middle position. Line a baking sheet with parchment paper or aluminum foil.
FOR THE BROCCOLINI Start by trimming the broccolini. Cut off the bottom half-inch of the stems and pluck off any of the large leaves. Spread the broccolini evenly onto the tray, then drizzle with 3 tablespoons of olive oil and sprinkle 1 tablespoon of blackened seasoning. Using your hands or tongs, toss the broccolini on the tray until fully coated with the oil and spices. Spread the broccolini into an even layer, leaving some random spaces on the tray for the fish. Set the tray aside.
FOR THE FISH Place the fish filets on a cutting board or plate, and drizzle them with the remaining olive oil. Rub the oil on all sides of the fish to completely coat it. Then, season both sides of the fish with the remaining 3 tablespoons of blackened seasoning (plus cayenne, if using). Place each filet onto the broccolini tray in the open spaces. Then, add the four lemon halves to the tray with the cut-side up.
Place the tray in the oven on the middle rack and broil for 15 minutes, or just until the broccolini is charred and tender, and the fish is cooked through. (Note, just keep an eye on it every minute or so to make sure nothing is burning, as every oven’s broil setting is very different.)
TO SERVE Remove the tray from the oven, then grab a large serving platter. Spread the broccolini onto the platter then place the four filets across the top, along with the charred lemons. You can also simply serve this family-style, right off the tray. Either way, make sure to squeeze the yummy roasted lemon juice on top of the fish and broccolini as you serve it!
