Lemon Pepper Cod

Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 675.8 kcal

Equipment

1 Large Skillet Essential for even searing of fish fillets.
1 Spatula Preferably a thin, wide metal spatula for delicate fish.
1 Lemon Juicer For efficient extraction of fresh lemon juice.
1 Fork For testing the doneness of the cod.
1 Paper Towels For thoroughly drying fish fillets before cooking.

Ingredients

Main

3 tablespoons vegetable oil
1 ½ pounds cod fillets
1 lemon juiced
ground black pepper to taste

Instructions

In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

Notes

Ensure the cod fillets are thoroughly patted dry before searing; this is crucial for achieving a beautiful golden crust and preventing steaming. Monitor the heat carefully as cod is a lean fish and can overcook quickly, resulting in a dry, rubbery texture. Aim for an internal temperature of 145°F (63°C) or until the flesh flakes easily. For an elevated flavor profile, consider adding a pat of unsalted butter to the pan during the final minute of cooking, allowing it to baste the fish. Freshly ground black pepper yields a more pungent aroma than pre-ground. A sprinkle of fresh chopped parsley or dill just before serving will add a bright, herbaceous finish and visual appeal.