Baked Cod Lemon Pepper

I remember the first time I made baked cod with lemon pepper was on a Tuesday evening when I wanted something light but satisfying. The simple combination of fresh lemon and cracked pepper transformed what could have been plain white fish into something that felt restaurant-quality right from my own kitchen.

There was this moment when unexpected dinner guests arrived and I had nothing but some cod fillets in the freezer. I threw together this lemon pepper seasoning, slid it into the oven, and within twenty minutes had something that looked and tasted like I'd spent hours in the kitchen. That's when I knew this recipe was a keeper.

Ingredients

• Cod fillets (4 fillets, about 150 g each), skinless and boneless: Look for fillets that are roughly the same thickness so they cook evenly. I always feel them gently to make sure there are no hidden pin bones hiding inside.
• Olive oil (2 tablespoons): This is what carries all the flavor directly onto the fish. Use something you'd actually taste in a salad, not the cooking spray bottle.
• Fresh lemon juice (1 tablespoon): Squeeze it right before you cook, never use the bottled stuff. You'll taste the difference immediately.
• Lemon zest (1 teaspoon): This is where the brightness lives. Use a microplane if you have one and try to get just the yellow part, leaving the bitter white pith behind.
• Freshly ground black pepper (1 teaspoon): Grind it fresh right before cooking. Pre-ground pepper has been sitting in a tin and lost its bite.
• Sea salt (½ teaspoon): A good quality salt makes a real difference in how everything tastes together.
• Garlic clove (1), minced: Fresh garlic gives you those little pockets of flavor throughout the fish. Mince it finely so it distributes evenly.
• Fresh parsley, chopped (1 tablespoon): This is the final touch that makes it feel restaurant-finished. Don't skip it.
• Lemon wedges for serving: Let people squeeze fresh lemon over their portion if they want that extra brightness.

Instructions

Get Everything Ready:

Start by preheating your oven to 200°C (400°F). While it's warming up, line a baking sheet with parchment paper or give it a light spray. This simple step means you won't be scrubbing fish off your pan later.

Prepare Your Fish:

Pat those cod fillets completely dry with paper towels. Any moisture sitting on top of the fish is the enemy of a nice golden surface. Lay them out on your prepared sheet, leaving a little space between each one so the heat can circulate.

The Part Where Magic Happens:

In a small bowl, whisk together your olive oil, fresh lemon juice, lemon zest, black pepper, sea salt, and minced garlic. You'll see this mixture become this beautiful golden emulsion that smells absolutely incredible. This is what's going to make your fish taste so good.

Coat Everything Evenly:

Using a pastry brush, generously brush that lemon pepper mixture over each cod fillet, making sure to get into all the little crevices. Don't be shy here. The seasoning is what makes this dish sing.

Into the Oven:

Slide your baking sheet into the oven and set a timer for 12 to 15 minutes. You're looking for the moment when the fish turns opaque and flakes easily when you press it gently with a fork. The center should be just cooked through, still moist and tender inside.

The Final Touch:

Pull it from the oven and immediately sprinkle with that fresh chopped parsley. Serve it right away while it's still hot, with lemon wedges on the side so everyone can add as much brightness as they want.

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There's something about sitting down to a plate of perfectly baked fish that feels like a small celebration of taking care of yourself. It became the dish I turn to when I want something that feels indulgent but actually nourishes me at the same time.

Serving Ideas That Clicked

I've learned that this fish plays beautifully with so many sides. Roasted vegetables with a bit of salt and olive oil let the fish stay the star without competing flavors. A simple green salad with a light vinaigrette is perfect alongside. Steamed potatoes or roasted new potatoes absorb some of that wonderful lemon flavor from the plate.

When You're Missing Something

I've done this substitution dance many times over the years. If you don't have cod on hand, haddock works beautifully and has almost the same delicate texture. Tilapia is another solid option, though it's a touch more mild. Even halibut works if you have something thicker, though you might need to add a few minutes to the baking time. The real key is choosing a white fish with a tender, flaky texture rather than something firmer like swordfish.

Adapting Through the Seasons

Winter is when I make this most because I crave those bright lemon flavors when everything else feels heavy. Summer brings this same recipe alive when combined with fresh herbs from the garden. Spring asparagus alongside it feels like renewal on a plate. Even fall works beautifully if you add a pinch of red chili flakes for warmth and depth.

• A pinch of red chili flakes transforms this from bright and fresh into something with a little heat and intrigue that catches people by surprise in the best way
• If you want more garlic flavor, don't just add more garlic because it can overpower the delicate fish. Instead, let that garlic infuse your oil for a minute before brushing it on
• Leftover baked cod makes amazing fish tacos or grain bowls the next day if you don't finish everything at dinner

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This recipe became my shortcut to feeling like I'd made something special without the fuss. It's the kind of dish that reminds you that simple ingredients treated with care are all you ever really need.

Common Recipe Questions

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal due to their tender, flaky texture. You can also use haddock or tilapia as substitutes.

→ How do I ensure the cod stays moist while baking?

Brushing the fillets generously with the lemon pepper marinade helps retain moisture. Avoid overcooking; bake until the fish flakes easily with a fork.

→ Can I adjust the seasoning for more heat?

Yes, adding a pinch of red chili flakes to the marinade gives a subtle spicy kick without overpowering the citrus flavors.

→ What sides complement this baked cod?

Steamed vegetables, roasted potatoes, or a fresh green salad pair nicely, offering balance and added texture to the meal.

→ Is this dish suitable for gluten-free diets?

Yes, this naturally gluten-free preparation avoids any ingredients containing gluten, making it safe for gluten-sensitive individuals.