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To make the garlic yogurt aioli add ½ 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
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
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
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 ½ minutes flip the fillets to cook the other side (the thickness of my fillets where ½ inch thick), after cooking the cod for a total of 7 minutes, transfer the fillets into seperate dishes
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!