This delicious Lemon Pepper Baked Cod Recipe is simple and quick to prepare. With just a handful of spices and fifteen minutes from start to finish, it makes a great weeknight dinner.
Baked Cod with Lemon Pepper
Eating healthy has never been easier with these tender cod fillets. They are a great source of lean protein and healthy fatty acids and are low in calories. Make some for your family today and enjoy the peace of mind that comes from good nutrition. I love to serve this with oven-roasted Parmesan asparagus, sauteed spinach, cilantro lime rice, or roasted cauliflower.
What You Will Need
- Cod – cod fillets or cod loins, preferably wild-caught
- Olive oil – or other fat, like safflower oil or butter
- Spices – lemon pepper, Cajun seasoning, kosher salt, garlic powder, and onion powder
- Garnishes –chopped fresh parsley and lemon wedges
How to make Lemon Pepper Baked Cod
Pat the cod fish dry with paper towels. Then, brush the fish fillets with olive oil. Now combine the lemon pepper, Cajun seasoning, salt, garlic powder, and onion powder in a small bowl or zipper bag. Next, sprinkle the mixture evenly over the filets. Then bake in a baking dish or on a baking sheet in a preheated oven for about ten minutes or until the fish turns opaque and flakes easily at its thickest point. Serve with fresh lemon wedges.
Recipe Tips
- If possible, buy wild-caught cod filets or loins. They are less susceptible to disease and illness than farm-raised cod.
- This flavor-packed cod is on the slightly spicy side. If your taste buds are sensitive, cut back on the Cajun seasoning.
- For added flavor and moisture, cook with lemon slices and serve with lemon wedges.
- Store leftovers in an airtight container in the fridge for up to 3 days. Baked fish is best enjoyed promptly; however, you can reheat the baked fish in a 275-degree oven wrapped in an aluminum foil tent for about 10 minutes or until warm. I do not recommend freezing baked fish.
How to Properly Thaw Fish
- The safest method is removing frozen fish from the freezer and thawing it in the refrigerator overnight. For best practices and safety, remove the fish from the vacuum-sealed packaging, place it in a zipper bag, and thaw it in the fridge overnight.
- Do not thaw fish on the counter.
- Please do not thaw fish in warm water. Use only cold water, and change it every 30 minutes. Cook the fish promptly after using this method.
- Do not refreeze fish that was previously frozen and thawed.
- If the fish is thawed in the refrigerator, use it within 1-2 days. If the fish is thawed using the cold bowl method listed above, then cook promptly.
What to serve with Baked Cod
- Steamed or roasted broccoli
- Fresh asparagus
- A simple garden salad
- Angel hair pasta with garlic and Parmesan
- Mushroom risotto
- Vegetable medley
- Zucchini gratin
Frequently Asked Questions
Other fish substitutes for this recipe include salmon, haddock, pollack, grouper, and Mahi Mahi.
It is important not to overcook fish as it can become dry and chewy. A general rule of thumb is 10 minutes per inch of thickness. Cod is done when it reaches an internal temperature of 145 degrees. This can easily be checked with an instant-read thermometer.
If you wait too long and need to thaw frozen fish quickly, remove it from the vacuum-sealed packaging and place it in a zipper-sealed bag. Place the bagged fish in a bowl of cold water. Change the water every 30 minutes to ensure that it stays cold. Remove the fish from the cold water as soon as it thaws, and cook it promptly. Store the thawed fish in the refrigerator while you get the ingredients together, or preheat a grill.
More Seafood Recipes
Lemon Pepper Baked Cod
Ingredients
- 4 cod fillets or cod loins about 8 ounces each
- 1 ½ tablespoons olive oil
- 1 tablespoon lemon pepper
- 1/2 tablespoon Cajun seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Chopped fresh parsley
- Lemons for garnish and juice
Instructions
- Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper.
- Pat the cod fish very dry with paper towels. Place the fish fillets on the baking sheet and brush them with olive oil.
- Combine the lemon pepper, Cajun seasoning, salt, garlic powder, and onion powder in a small bowl or zipper bag. Sprinkle evenly over the filets.
- Bake for 10 minutes or until the fish flakes easily with a fork at its thickest point.
- Sprinkle with chopped fresh parsley. Serve with fresh lemon wedges or spritz with fresh lemon juice.
Notes
- If at all possible, buy wild-caught cod. They are not as susceptible to disease and illness as farm-raised cod.
- This flavor-packed cod is on the slightly spicy side. If your taste buds are sensitive, cut back on the Cajun seasoning a little bit.
- It is important not to overcook fish as it can become dry and chewy. A general rule of thumb is 10 minutes per inch of thickness. Cod is done when it reaches an internal temperature of 145 degrees. This can easily be checked with an instant-read thermometer.
- For added flavor and moisture, cook with lemon slices and serve with lemon wedges.
- Other fish substitutes for this recipe include salmon, haddock, pollack, grouper, and Mahi Mahi.
- Store leftovers in an airtight container in the fridge for up to 3 days. Baked fish is best enjoyed promptly; however, you can reheat the baked fish in a 275-degree oven wrapped in an aluminum foil tent for about 10 minutes or until warm. I do not recommend freezing baked fish.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Susan Duffy
Can this be tried in a convection oven combi air fryer or is the time too short?
Beth Pierce
Preheat air fryer to 375 degrees for about 7-8 minutes depending on the thickness.
JD
Hi! Followed the recipe exactly. I’m not a cod lover myself, but my family loved this recipe and scarfed it down flat! If you like cod and lemon, you will love this recipe!
Beth Pierce
Thank you, JD! I am so happy that you liked it!
Karen
This was very good!! I can’t figure out how it is over 700 calories though?
Beth Pierce
I fixed it. My crew had it in there wrong. Check it out now.