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.
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I’ve been making a fast lemon pepper baked cod for weeknights for years — it’s one of those dishes that feels special but doesn’t steal your evening. Flaky cod fillets get a bright hit of lemon, a crack of black pepper, and a quick bake that takes about fifteen minutes from oven to table. It’s perfect when you want a healthy, flavorful dinner without a long ingredient list or a sink full of dishes. If you like pairing a simple protein with an easy dessert afterward, try a slice of applesauce cake for an unfussy finish.
Why you’ll love this dish
This lemon pepper baked cod hits the sweet spot between speedy and satisfying. It’s lean and light but still comforting, and the lemon-pepper combo is a crowd-pleaser — bright citrus and a peppery edge that complements the delicate white fish without overpowering it.
“Light, zippy, and effortless — dinner on the table in twenty minutes and everyone loved it.” — a quick review from a busy weeknight
Reasons to try it:
- Fast: about 15 minutes total, including baking time.
- Minimal ingredients: pantry-friendly spices and fresh lemon.
- Healthy: cod is a lean source of protein and low in calories.
- Kid-friendly: mild flavor that pairs well with simple sides.
- Versatile: works with rice, greens, potatoes, or pasta.
Step-by-step overview
Before you dive into the ingredients, here’s the quick process so you know what to expect:
- Preheat the oven to 400°F (200°C).
- Pat cod dry, season with salt, lemon pepper, olive oil, and lemon zest.
- Bake on a lined tray for 10–14 minutes, depending on thickness.
- Finish with a squeeze of fresh lemon and chopped parsley.
- Plate and serve immediately with your chosen sides.
This sets expectations: very little hands-on time, mostly oven-baked, and done when the fish flakes easily with a fork.
Gather these items
What you’ll need:
- 1–1.25 pounds cod fillets (about 4 fillets), thawed if frozen
- 1–2 tablespoons olive oil or melted butter
- 1 teaspoon lemon zest (from 1 small lemon)
- 1–1.5 teaspoons lemon pepper seasoning (adjust to taste)
- 1/2 teaspoon kosher salt (or to taste)
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley or chives, chopped, for garnish
Substitution notes:
- Use haddock, pollock, or tilapia if cod isn’t available.
- If you don’t have lemon pepper, mix 1 teaspoon cracked black pepper with 1/2 teaspoon lemon zest and a pinch of salt.
- For a richer finish, swap olive oil for melted butter or a 50/50 lemon butter.
If you’d like a contrasting sweet treat after dinner, this pairs nicely with a simple moist applesauce cake.
How to prepare it
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Pat the fish dry with paper towels — removing surface moisture helps the seasoning stick and prevents steaming.
- Rub each fillet lightly with olive oil or melted butter.
- Sprinkle lemon pepper, lemon zest, and salt evenly over the top of each fillet. Add a little extra cracked black pepper if you like heat.
- Arrange fillets on the baking sheet so they aren’t crowded; spacing helps even cooking.
- Bake for 10–14 minutes. Thin fillets will finish toward the lower end; thicker pieces may need a touch more time.
- Fish is done when it’s opaque all the way through and flakes easily with a fork (internal temperature 145°F / 63°C if using a thermometer).
- Finish with a squeeze of fresh lemon and sprinkle chopped parsley before serving.
For another quick weeknight recipe idea using pantry-friendly ingredients, check this simple carrot cake cupcakes for dessert inspiration.
Best ways to enjoy it
Serving suggestions:
- Classic: steamed basmati or jasmine rice and a lemony green salad.
- Cozy: serve over mashed potatoes with sautéed green beans.
- Light: pair with roasted asparagus and a quinoa pilaf.
- Mediterranean: add olives, cherry tomatoes, and a drizzle of olive oil; serve with crusty bread.
Plating tips: spoon a little reduced pan sauce or extra virgin olive oil beside the fish, slice a lemon wedge decoratively, and scatter microgreens or parsley for color.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate: Store cooked cod in an airtight container within 2 hours of cooking. Use within 3 days.
- Reheat gently: Warm in a 300°F oven for 8–10 minutes (covered) to avoid drying. A quick microwave reheat (short bursts at 50% power) also works but may dry the fish.
- Freeze: Wrap tightly in plastic wrap and foil or use a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: discard any fish left at room temperature longer than 2 hours.
Pro chef tips
- Dry the fillets well before seasoning to get better browning and flavor adherence.
- Bring fillets to room temperature for 10–15 minutes before baking for more even cooking.
- Use a thermometer if uncertain: 145°F is the USDA safe endpoint for fish.
- Thin fillets cook fast — check early. Overcooking causes dryness.
- For a slightly crisp top, finish under a hot broiler for 1 minute, watching closely.
- Make a quick pan sauce: deglaze the baking sheet with a splash of white wine or stock, add a pat of butter and a squeeze of lemon.
Creative twists
- Lemon-butter crust: brush with melted butter, mix panko with lemon zest and parsley, and broil briefly for crunch.
- Parmesan-herb: top with grated Parmesan and breadcrumbs for a golden crust.
- Mediterranean: add sliced olives, capers, and halved cherry tomatoes before baking.
- Asian twist: swap lemon pepper for sesame oil, grated ginger, and a drizzle of soy sauce after baking.
- Spicy: add red pepper flakes or a squeeze of sriracha to the finishing lemon.
Your questions answered
Q: Can I use frozen cod?
A: Yes. Thaw overnight in the refrigerator and pat dry before seasoning. If cooking from frozen, add a few extra minutes in the oven and expect a slightly different texture.
Q: How can I tell the fish is done without a thermometer?
A: It should be opaque all the way through and flake easily with a fork — the flesh separates into layers when ready.
Q: Is lemon pepper high in sodium?
A: Some commercial lemon pepper blends include salt. Check labels if you need low-sodium; you can easily make your own lemon-pepper mix to control salt.
Q: Can this be made ahead for meal prep?
A: You can bake the fish and refrigerate for up to 3 days, but it’s best eaten within 24 hours for peak texture. Reheat gently to avoid drying.
Conclusion
This lemon pepper baked cod is a reliable, speedy weeknight dinner that feels fresh and bright without fuss. If you want a slightly different take with a buttery finish, try the Lemon Butter Baked White Fish – The Lemon Bowl® for inspiration. For another lemon-forward weeknight fish idea, see this Lemon Baked Cod Recipe – perfect for a quick weeknight meal!. And if you sometimes swap proteins and want a simple chicken method to keep on hand, this The BEST Grilled Chicken Recipe (No Marinating Time!) is a helpful companion recipe. Enjoy — and don’t forget the extra lemon.
Lemon Pepper Baked Cod
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Pat the cod fillets dry with paper towels.
- Rub each fillet lightly with olive oil or melted butter.
- Sprinkle lemon pepper, lemon zest, and salt evenly over the tops of each fillet.
- Arrange the fillets on a lined baking sheet, making sure they aren’t crowded.
- Bake the cod for 10-14 minutes, depending on the thickness of the fillets.
- Check if the fish is opaque and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
- Finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley before serving.
