Baked Cod Lemon Pepper (Printable)

Flaky cod fillets baked with a lemon pepper blend for a quick, healthy, and tasty meal.

# What You'll Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, approx. 5.3 oz each

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 1 teaspoon freshly ground black pepper
06 - ½ teaspoon sea salt
07 - 1 garlic clove, minced

→ Garnish

08 - 1 tablespoon fresh parsley, chopped
09 - Lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the cod fillets dry with paper towels and arrange them on the prepared baking sheet.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, sea salt, and minced garlic.
04 - Brush the marinade evenly over the cod fillets, ensuring thorough coverage.
05 - Bake the fillets for 12 to 15 minutes until opaque and flaky when tested with a fork.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately with lemon wedges.

# Expert Hacks:

01 -
  • Ready in just 25 minutes, perfect for those nights when you need dinner on the table without the stress
  • Tender, flaky fish that comes out moist every single time when you follow this simple technique
  • So adaptable that you can swap proteins or add your favorite vegetables without changing the core method
02 -
  • The most important thing is to not overbake your fish. Once it flakes easily, you're done. One extra minute and it goes from tender to dry. Learn your oven's hot spots so you know which part of your baking sheet cooks faster.
  • Pat your fillets completely dry before seasoning them. Moisture on the surface prevents the lemon pepper from sticking properly and creates steam instead of the gentle heat you want.
  • Fresh lemon juice makes all the difference between this tasting bright and zingy versus just okay. Bottled juice has been sitting around losing its character.
03 -
  • Invest in a good instant-read thermometer. The thickest part of your cod should reach 63°C (145°F) internally. This takes the guesswork out of doneness and you'll never have dry fish again.
  • Mise en place is your friend here. Have everything measured and minced before you start cooking. By the time your oven is preheated, you're ready to go, which means less stress and dinner on the table faster.

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