I put a lemon pepper baked cod on the table in under 15 minutes, and this baked cod in the oven recipe pairs beautifully with roasted veggies or lemon rice.

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I love quick dinners that taste like you spent hours, and this Lemon Pepper Baked Cod is exactly that. I toss cod fillets with lemon pepper seasoning, slide them into the oven, and in what feels like no time dinner’s ready.

You might think baked fish is boring, but the bright peppery lemon notes make it sing, and it’s one of those tricks I keep coming back to. I shelved this under Baked Cod In The Oven and How To Cook Cod In Oven because it’s a failproof weeknight move, and I promise you’ll be surprised how fancy fast food can be.

Ingredients

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Cod, lean white fish rich in protein and low in fat, mild flavor
Lemon juice, brightens and adds tang, vitamin C, cut fishiness, tastes fresh
Lemon zest, optional but punches up aroma and citrus oil, more bright flavor
Olive oil or butter, keeps fish moist, healthy fats, helps golden top, rich
Lemon pepper seasoning, zesty blend of citrus and pepper, adds peppery bite, savory
Panko breadcrumbs, optional for light crunch, low fat, gives texture without heaviness
Parsley and black pepper, parsley adds freshness, pepper brings mild heat and aroma

Ingredient Quantities

1 lb (about 450 g) cod fillets, skinless or skin on, cut into 2 to 4 portions

1 to 2 tbsp olive oil or melted butter

1 tbsp fresh lemon juice (about half a lemon)

1 tsp lemon zest (optional but brightens flavor)

1 to 1 1/2 tsp lemon pepper seasoning

1/2 tsp garlic powder

1/2 tsp kosher salt or sea salt

1/4 tsp freshly ground black pepper

1 tbsp chopped fresh parsley for garnish

1 lemon, cut into wedges, for serving

2 tbsp panko breadcrumbs for a light crisp top, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and lightly oil it so the fish wont stick.

2. Pat 1 lb cod fillets dry with paper towels and cut into 2 to 4 portions if not already portioned. Dry fish = better browning and seasoning sticks.

3. In a small bowl whisk 1 to 2 tbsp olive oil or melted butter, 1 tbsp fresh lemon juice, 1 tsp lemon zest (optional), 1 to 1 1/2 tsp lemon pepper, 1/2 tsp garlic powder, 1/2 tsp kosher or sea salt and 1/4 tsp freshly ground black pepper.

4. Spoon or brush the mixture evenly over both sides of each fillet. If your fillets have skin leave it on and place them skin side down on the sheet.

5. If you want a light crisp top mix 2 tbsp panko with a tiny drizzle of oil or a bit of the butter and press the crumbs gently onto the tops of the fillets. This is optional but really nice.

6. Bake on the center rack for 10 to 12 minutes for average thickness fillets. Thicker pieces might need a minute or two more. The fish is done when it turns opaque and flakes easily with a fork. Dont overcook it or it gets dry.

7. For extra color and crunch you can switch the oven to broil for 1 to 2 minutes at the end, watching really closely so the panko doesnt burn.

8. Optional check: internal temp should read about 145°F (63°C) at the thickest part if you use a thermometer.

9. Remove fish, let rest 1 to 2 minutes on the baking sheet so juices settle. Squeeze extra lemon over the top if you like a brighter hit.

10. Garnish with about 1 tbsp chopped fresh parsley, serve with lemon wedges and your favorite sides like roasted veggies or lemon rice.

Equipment Needed

1. Oven (preheat to 425 F) and oven mitts
2. Baking sheet plus parchment paper or foil, a little oil or nonstick spray (dont forget to oil it so the fish wont stick)
3. Paper towels to pat fillets dry
4. Small bowl and a whisk or fork for the lemon butter/oil mix
5. Pastry brush or a spoon for spreading the mixture
6. Measuring spoons and a tablespoon or small measuring cup
7. Sharp knife and cutting board for portioning and prepping the lemon
8. Microplane or small grater for lemon zest (optional)
9. Instant read thermometer and a thin spatula for lifting fillets (thermometer optional)

FAQ

How long and what temperature do I bake the cod at? Bake at 400°F (200°C) for about 10 to 12 minutes per inch of thickness. It's done when the flesh is opaque and flakes easily with a fork or hits 145°F (63°C) on an instant read thermometer. Thicker pieces might need a few extra minutes.

Can I use frozen cod and do I need to change anything? Yes, but thaw it first. Best is overnight in the fridge. If you must rush, keep it sealed and submerge in cold water for 20 to 30 minutes. Pat very dry before seasoning and add a couple minutes to the bake time if still slightly icy.

How do I get a light crisp top with the panko? Toss the panko with a little olive oil or melted butter so it browns evenly, sprinkle over the fillets, then bake. For extra crisp, switch the oven to broil for 1 to 2 minutes at the end but watch it closely so it doesn't burn.

Should I leave the skin on or take it off? Leave the skin on if you want the fillet to hold together better and you like crispy skin. Score it lightly, season, and either bake then broil briefly or pan sear skin side down first. Skinless cooks faster and is easier to portion.

What if I don't have lemon pepper seasoning? Mix 1 tsp lemon zest with 1 to 1 1/2 tsp cracked black pepper and a pinch of salt to mimic it. You can also use plain black pepper and a little extra lemon juice, adjust salt to taste.

How do I store and reheat leftovers without drying the fish out? Refrigerate in an airtight container for up to 2 days. Reheat gently in a 275 to 300°F (135 to 150°C) oven until warm, or in a skillet over low heat with a splash of oil and a lid to keep moisture in. Don't blast it hot or it'll dry out.

Lemon Pepper Baked Cod Recipe Substitutions and Variations

Olive oil or melted butter: swap for avocado oil or grapeseed oil (neutral, higher smoke point), melted ghee for a richer buttery note, or just extra virgin olive oil if thats what you have.
Fresh lemon juice: use lime juice 1 to 1 for similar brightness, or white wine vinegar or apple cider vinegar at about half the amount for a tangy lift, bottled lemon juice in a pinch.
Lemon pepper seasoning: make your own with 1/2 tsp freshly ground black pepper plus 1 tsp lemon zest, or try 1 tsp za’atar for an herbier flavor, or 1 tsp Old Bay for a savory seafood twist.
Panko breadcrumbs: plain breadcrumbs, crushed crackers or cornflakes for crunch, or almond meal if you want a low carb option (won’t be quite the same crisp but still good).

Pro Tips

1. Let the fillets sit at room temp for about ten to fifteen minutes before they go in the oven and pat them very dry. This helps them cook evenly and brown better, and it saves you from overcooking the thin bits that get done too fast.

2. If you want a crunchy top toast the panko first in a little butter or oil till it is golden then stir in a tablespoon of grated Parmesan or a pinch of smoked paprika. Press the crumbs on top so they stick, and they wont go soggy as fast.

3. Don’t marinate in lemon for too long or the acid will start to “cook” the fish. Ten to twenty minutes max is plenty if you want extra flavor, otherwise add extra lemon right after baking.

4. Pull the fish slightly early to avoid dryness. Aim for about 135 to 140 F at the thickest part, it will keep cooking off the heat to around 145 F. No thermometer Ok, check for opaque flesh and that it flakes but still feels moist.

Lemon Pepper Baked Cod Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

I put a lemon pepper baked cod on the table in under 15 minutes, and this baked cod in the oven recipe pairs beautifully with roasted veggies or lemon rice.

Servings

servings

Calories

180

kcal

Equipment: 1. Oven (preheat to 425 F) and oven mitts
2. Baking sheet plus parchment paper or foil, a little oil or nonstick spray (dont forget to oil it so the fish wont stick)
3. Paper towels to pat fillets dry
4. Small bowl and a whisk or fork for the lemon butter/oil mix
5. Pastry brush or a spoon for spreading the mixture
6. Measuring spoons and a tablespoon or small measuring cup
7. Sharp knife and cutting board for portioning and prepping the lemon
8. Microplane or small grater for lemon zest (optional)
9. Instant read thermometer and a thin spatula for lifting fillets (thermometer optional)

Ingredients

1 lb (about 450 g) cod fillets, skinless or skin on, cut into 2 to 4 portions
1 to 2 tbsp olive oil or melted butter
1 tbsp fresh lemon juice (about half a lemon)
1 tsp lemon zest (optional but brightens flavor)
1 to 1 1/2 tsp lemon pepper seasoning
1/2 tsp garlic powder
1/2 tsp kosher salt or sea salt
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh parsley for garnish
1 lemon, cut into wedges, for serving
2 tbsp panko breadcrumbs for a light crisp top, optional

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and lightly oil it so the fish wont stick.
Pat 1 lb cod fillets dry with paper towels and cut into 2 to 4 portions if not already portioned. Dry fish = better browning and seasoning sticks.
In a small bowl whisk 1 to 2 tbsp olive oil or melted butter, 1 tbsp fresh lemon juice, 1 tsp lemon zest (optional), 1 to 1 1/2 tsp lemon pepper, 1/2 tsp garlic powder, 1/2 tsp kosher or sea salt and 1/4 tsp freshly ground black pepper.
Spoon or brush the mixture evenly over both sides of each fillet. If your fillets have skin leave it on and place them skin side down on the sheet.
If you want a light crisp top mix 2 tbsp panko with a tiny drizzle of oil or a bit of the butter and press the crumbs gently onto the tops of the fillets. This is optional but really nice.
Bake on the center rack for 10 to 12 minutes for average thickness fillets. Thicker pieces might need a minute or two more. The fish is done when it turns opaque and flakes easily with a fork. Dont overcook it or it gets dry.
For extra color and crunch you can switch the oven to broil for 1 to 2 minutes at the end, watching really closely so the panko doesnt burn.
Optional check: internal temp should read about 145°F (63°C) at the thickest part if you use a thermometer.
Remove fish, let rest 1 to 2 minutes on the baking sheet so juices settle. Squeeze extra lemon over the top if you like a brighter hit.
Garnish with about 1 tbsp chopped fresh parsley, serve with lemon wedges and your favorite sides like roasted veggies or lemon rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 120g
Total number of serves: 4
Calories: 180kcal
Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Polyunsaturated: 0.8g
Monounsaturated: 4g
Cholesterol: 48mg
Sodium: 320mg
Potassium: 350mg
Carbohydrates: 4g
Fiber: 0.2g
Sugar: 0.5g
Protein: 23g
Vitamin A: 80IU
Vitamin C: 4mg
Calcium: 30mg
Iron: 0.6mg

Lemon Pepper Baked Cod Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Lemon Pepper Baked Cod Recipe Substitutions and Variations

Pro Tips