Weeknight Lemon Pepper Cod
Even though school is almost over you still need easy recipes for dinners that can be in the oven then on the table in under half an hour. Not to mention, you need recipes that don’t require excessive heat or stewing since it is simply too hot to do so! One of our latest easy favorites is a quick baked cod. Any white fish will do, really, it is all about the seasonings in the end.
The jist of this recipe is sprinkling the fish with lemon butter, then topping it with panko and lemon pepper seasoning. It is really that simple. I bake it on a rimmed baking sheet lined with parchment paper, but you could use a lightly oiled baking dish if that is all you have. The fish bakes through quickly and turns into a flakey, lemony dish filled with flecks of crunchy panko, lemon, and pepper. It is flavorful, yet simple all at once, and is easily my newest favorite way to serve fish. I can already envision myself getting it ready after a day at the beach or an afternoon riding bikes! With a light salad, jasmine rice, and a crisp white wine, this is the meal to herald in the start of summer.
- 16 ounces cod, or similar white fish
- 1 tablespoon unsalted butter
- Juice and zest of one lemon
- ½ cup Panko breadcrumbs
- 2 teaspoons lemon-pepper seasoning
- 1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- 2. Rinse the fish and pat it dry. Then place it on the lined baking sheet. Combine the melted butter, lemon juice, and zest, and drizzle ¾ of it over the fish.
- 3. In a separate bowl combine the Panko and lemon-pepper seasoning and sprinkle it in one even layer on top of the fish. Be generous and use up all the Panko! Drizzle with the remaining butter mixture over the top of the Panko.
- 4. Bake the fish for 18 to 20 minutes, or until it is cooked through and flakes easily with a fork. Remove from the oven and allow to cool slightly. Serve.
This recipe can easily be doubled or tripled.