Lemon Pepper Baked Cod

A deliciously simple Lemon Pepper Baked Cod that is on the table in less than 15 minutes, making it ideal for a busy weeknights. Enjoy this flavorful recipe with fresh roasted veggies or lemon rice.
Course: main meal fish
Cuisine: American
Prep Time: 5minutes 
Cook Time: 10minutes 
Servings: 4 servings
Calories: 240kcal
Author: Beth Pierce


    • 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


  • 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.


  • 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.


Calories: 240kcal | Carbohydrates: 2g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 414mg | Potassium: 980mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg


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