BAKED COD

This delicious Lemon Pepper Baked Cod recipe is very easy and quick to make with just a handful of spices and fifteen minutes from start to finish, making it a great weeknight dinner. Eating healthy has never been easier with these tender cod fillets. It’s a great source of lean protein and healthy fatty acids and is low in calories.

INGREDIENTS

Star of the show: Cod fillets or loins, preferably wild-caught
Olive oil or another fat, such as safflower oil or butter
Seasonings: lemon pepper, Cajun seasoning, kosher salt, garlic powder, and onion powder
Garnish: chopped fresh parsley and lemon slices

HOW TO MAKE BAKED COD WITH LEMON PEPPER

Pat the cod dry with paper towels. Then brush the fish fillets with olive oil.Now combine lemon pepper, Cajun seasoning, salt, garlic powder, and onion powder in a small bowl or resealable bag. Then sprinkle the mixture evenly over the fillets. Then bake in a baking dish or baking sheet in the preheated oven for about ten minutes or until the fish becomes opaque and flakes easily in the thickest part. Serve with fresh lemon wedges.

RECIPE TIPS 

If possible, buy wild cod.They are not as susceptible to disease as farmed cod.
This spicy cod has a slightly spicy note. If your taste buds are sensitive, reduce the Cajun seasoning slightly.
It is important not to overcook the fish, otherwise it can become dry and tough. A general rule of thumb is 10 minutes per inch of thickness.The cod is ready when it reaches an internal temperature of 145 degrees. This can be easily checked with an instant read thermometer.
For more flavor and moisture, cook with lemon wedges and serve with lemon wedges.
Other fish substitutes for this recipe include salmon, haddock, haddock, grouper and mahi-mahi.
Store leftovers in an airtight container in the refrigerator for up to 3 days.Baked fish is best enjoyed quickly; However, you can reheat the baked fish in a 275 degree oven, wrapped in a foil tent, for about 10 minutes or until warm. I do not recommend freezing baked fish.

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