Baked cod in a creamy lemon pepper sauce

Baked cod fillets served with a creamy lemon pepper sauce. An easy fish recipe ready in less than 30 minutes.

Course Main Course

Cuisine Italian

Keyword baked cod, lemon pepper cod, lemon pepper sauce

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings people

Calories 756kcal

Author Eva | Electric Blue Food

Sprinkle salt and freshly cracked black pepper over both sides of the cod fillets, then drizzle some lemon juice all over the top side of each fillet. Bake the cod fillets in the preheated oven at 200°C (390°F) for 10 minutes, or until cooked through (see notes below). When ready, take the cod out of the oven and sprinkle some lemon zest over it.
As the fish is baking, heat the cream in a saucepan. Add the garlic, peeled and halved. Stir in the lemon zest, salt and a sprinkle of black pepper. When the mixture reaches boiling temperature, add the lemon juice and lower the heat. Simmer for 8-10 minutes, it will thicken by reduction. Remove from the heat and take out the garlic cloves.
Plate the fish fillets and pour the creamy sauce all over. Add black pepper or extra lemon zest if desired.

If unsure about the fish doneness, better to have it on the slightly uncooked side than to overcook it. Depending on the thickness of the fillets, the fish may take slightly less or slightly more than 10 minutes. Check with a fork and if it's flaky it's good to go.
For the sake of flavour balance the creamy sauce calls for a specific amount of both lemon zest and juice, but there is no fixed rule as to how much you should sprinkle over the fillets prior to baking. For an easier job, zest the lemon first, then halve it and squeeze it. It is easiest to zest a whole lemon than two halves.

The nutrition information provided is only an estimate based on a suggested serving size.