Instructions
Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper.
Pat the cod fish very dry with paper towels. Place the fish fillets on the baking sheet and brush them with olive oil.
Combine the lemon pepper, Cajun seasoning, salt, garlic powder, and onion powder in a small bowl or zipper bag. Sprinkle evenly over the filets.
Bake for 10 minutes or until the fish flakes easily with a fork at its thickest point.
Sprinkle with chopped fresh parsley. Serve with fresh lemon wedges or spritz with fresh lemon juice.
Notes
If at all possible, buy wild-caught cod. They are not as susceptible to disease and illness as farm-raised cod.
This flavor-packed cod is on the slightly spicy side. If your taste buds are sensitive, cut back on the Cajun seasoning a little bit.
It is important not to overcook fish as it can become dry and chewy. A general rule of thumb is 10 minutes per inch of thickness. Cod is done when it reaches an internal temperature of 145 degrees. This can easily be checked with an instant-read thermometer.
For added flavor and moisture, cook with lemon slices and serve with lemon wedges.
Other fish substitutes for this recipe include salmon, haddock, pollack, grouper, and Mahi Mahi.
Store leftovers in an airtight container in the fridge for up to 3 days. Baked fish is best enjoyed promptly; however, you can reheat the baked fish in a 275-degree oven wrapped in an aluminum foil tent for about 10 minutes or until warm. I do not recommend freezing baked fish.
Nutrition
Calories: 240kcal | Carbohydrates: 2g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 414mg | Potassium: 980mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
