Ingredients
- 1 to 1 1/4 pounds cod filet, cut into 4 portions
- 4 teaspoons Cajun seasoning
- 1/4 teaspoon coarse kosher salt (*see note)
- 3 tablespoons unsalted butter
- 1/2 lemon, cut into wedges
- Parsley for serving, optional
Instructions
- Pat fish dry with paper towels. Sprinkle both sides with Cajun seasoning and salt.
- Melt butter in a large cast-iron skillet over high heat. Add the seasoned fish, and let cook, undisturbed until the bottom is blackened and the fish is turning opaque up the sides along the bottom edge, 1 to 3 minutes, depending on the thickness of the fish filets.
- Carefully flip the fish over and continue cooking until the fish lightly flakes, 1 to 3 minutes depending on the thickness of the fish filets. For thicker pieces, an instant-read thermometer inserted into the center of the fillets should reach 145 degrees.
- Serve with lemon wedges and parsley if desired.