Mary Berry Lemon Pepper Cod

This delicious Mary Berry Lemon Pepper Cod is a quick and nutritious meal that’s perfect for busy weeknights. With its creamy herb sauce and zesty lemon slices, it’s both simple to prepare and full of flavor. Feel free to use common ingredients you have on hand for added flexibility!

This Lemon Pepper Cod Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Cod:

• Butter, for greasing
• 6 × 150g (5oz) cod loins, skinned
• 1 lemon, thinly sliced

For the Pepper Sauce:

• 2 tbsp olive oil
• 2 large onions, finely chopped
• 2 Romano peppers, deseeded and sliced
• 2 large garlic cloves, finely grated
• 1 × 400g tin chopped tomatoes
• 1 tbsp sun-dried tomato paste
• 2 tbsp capers (drained)

For the Herb Sauce:

• 115g (4oz) mayonnaise
• 1 garlic clove, finely grated
• 1 tbsp freshly chopped dill
• 1 tbsp freshly chopped parsley
• 1 tbsp capers (drained and chopped)

How To Cook Lemon Pepper Cod:

1. Preheat the oven: Preheat to 200°C (Fan 180°C/Gas 6) and grease a shallow ovenproof dish with butter.
2. Make the pepper sauce: Heat olive oil in a frying pan over medium heat. Add chopped onions and sliced peppers, frying for 3–4 minutes. Add grated garlic and cook for 10 seconds. Stir in the chopped tomatoes, sun-dried tomato paste, and capers. Season with salt and pepper, cover, and simmer for 15 minutes until the onions are tender.
3. Prepare the herb sauce: In a bowl, mix mayonnaise, grated garlic, dill, parsley, and chopped capers.
4. Assemble the dish: Spread the pepper sauce in the buttered dish. Place cod fillets on top, season with salt and pepper. Spoon the herb sauce over the fish, then scatter lemon slices on top.
5. Bake: Bake for 20–25 minutes until the fish is just cooked through and the sauce is bubbling.
6. Serve: Serve hot with rice, green vegetables, and extra herb sauce on the side.

Recipe Tips

• Choose Fresh Cod: Always use fresh cod loins for the best flavor and texture. If fresh isn’t available, frozen cod can work; just make sure to thaw it properly before cooking.
• Don’t Overcook the Fish: Cod is done when it flakes easily with a fork. Keep an eye on it while baking to avoid dryness. It usually takes about 20–25 minutes at 200°C (Fan 180°C/Gas 6).
• Adjust the Sauce: Feel free to add more capers or herbs to the sauces to suit your taste. If you love garlic, add an extra clove for a stronger flavor.
• Serve with Sides: This dish pairs well with rice or green vegetables. Consider adding a simple salad to brighten up the meal and add more nutrients.
• Store Leftovers Properly: If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in the oven to keep the fish from becoming tough.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Lemon Pepper Cod cool to room temperature first. After that, put it in an airtight container and store it in the fridge for up to two days.
• Freeze: You can freeze leftover Lemon Pepper Cod, but it’s better to do this right after cooking. Place it in an airtight container or freezer bag, and it will last for three months. To use, thaw it in the fridge overnight before reheat and serving.
• Reheating: To reheat leftover Lemon Pepper Cod, preheat your oven to 180°C. Place the cod in an oven-safe dish covered with foil for 15–20 minutes until warmed through, or microwave on medium power for 2–3 minutes.

Nutrition Facts

Serving Size: 1 cup (about 150g)

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 200mg
• Potassium: 500mg
• Total Carbohydrate: 17g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Aubergine Bhuna Curry
• Mary Berry Hoisin Chicken
• Mary Berry Shakshuka
• Mary Berry Beef Ragu
• Mary Berry Roasted Sausage and Potato Supper