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 Preferably non-stick or cast iron for best searing.
1 Fish Spatula Essential for gently turning delicate fish fillets.
1 Cutting Board For preparing the lemon.
1 Chef's knife For cutting the lemon.
1 Measuring Spoons For accurate oil measurement.

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

For perfectly cooked cod, ensure fillets are patted very dry with paper towels before cooking to achieve a golden-brown sear and prevent steaming. Use freshly ground black pepper for superior aroma and flavor; pre-ground often lacks potency. Avoid overcooking; cod is delicate and will become dry and tough quickly once it loses its translucency. A simple internal temperature check (145°F/63°C) ensures doneness. Consider finishing with a knob of butter or a sprinkle of fresh chopped parsley for added richness and freshness.