Mary Berry Lemon Pepper Cod

The first time I made this Lemon Pepper Cod, I didn’t expect much. Cod’s not exactly the most thrilling fish—it’s mild, a bit forgettable if I’m honest—but I had a few fillets in the fridge and not much else. What caught my eye was the creamy herb topping paired with a rich peppery tomato base. Two sauces? For a Tuesday? I was intrigued.

Here’s what I didn’t anticipate: how absurdly easy it was to throw together and how elegant it looked coming out of the oven. The lemon slices softened just enough to release their oils, the herby mayo baked into a light crust, and the peppers—sweet, soft, slightly tangy—held everything together.

But I’ll be honest: the first time I made it, I forgot to cover the pepper sauce while it simmered, and it dried out. The second time, I under-seasoned the cod itself. Third time? Just right. So if you’ve ever thought cod was boring or bland—let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

The Secret Behind This Bake

Most cod dishes fall flat because the fish isn’t bold on its own—it needs backup. Here, the genius lies in layering: a sweet-tangy tomato pepper base, a creamy herbed mayo top, and fresh lemon slices that roast just enough to perfume the whole thing.

• That two-sauce approach makes every bite interesting.
• The herb mayo forms a light crust—like a cheat’s aioli topping.
• The capers add the salty, briny lift you don’t know you need until it’s missing.

Also? It’s baked—not pan-fried—so no splatter, no flipping, and no babysitting.

INGREDIENTS + WHY THEY MATTER

• Cod Loins – I used fresh, thick fillets from the fishmonger. They hold up well in the oven. Don’t use thin tail pieces—they dry fast.
• Lemon Slices – Slice thin so they soften and mellow while baking. Once I sliced them too thick and they turned bitter.
• Romano Peppers – Sweeter and more tender than bell peppers. Worth seeking out. Bell peppers do work in a pinch, but they take longer to soften.
• Sun-Dried Tomato Paste – Adds a rich depth to the sauce. Regular tomato paste is fine, but you lose the sweetness.
• Capers – Tiny flavor bombs. Don’t skip them. I once left them out and missed that briny balance.
• Mayonnaise – The base of the herb sauce. Full-fat works best. Low-fat tends to split when baked.
• Fresh Dill + Parsley – Don’t swap for dried. Fresh herbs are everything here.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Mayo? Greek yogurt works if you mix in a drizzle of olive oil to help it roast rather than dry out.
• Egg-Free? Try a vegan mayo—some are surprisingly good baked.
• No Capers? Finely chopped green olives bring similar briny energy.
• Fish Swap: Works beautifully with haddock or pollock. I’ve even done it with salmon, though the flavour’s a bit bolder.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce dried out	Didn’t cover during simmering	Always cover the pepper sauce to keep moisture
Fish bland	Forgot to season cod directly	Season fish separately before topping
Herb crust too runny	Used low-fat mayo	Stick with full-fat or add Greek yogurt with oil
Lemon slices bitter	Sliced too thick	Slice very thin, or remove pithy ends

HOW TO MAKE MARY BERRY’S LEMON PEPPER COD

1. Prep your oven dish. Butter it well—this keeps the sauce from catching and makes cleanup easier.
2. Make the pepper sauce. Sauté onions and sliced peppers in olive oil until just soft. Add garlic, then chopped tomatoes, sun-dried tomato paste, and capers. Season. Cover and simmer for 15 minutes until mellow and saucy.
3. Mix your herb sauce. In a small bowl, stir together mayo, grated garlic, dill, parsley, and chopped capers. Should be thick but spoonable.
4. Layer it up. Spread the pepper sauce in your buttered dish. Lay cod fillets on top. Season well. Spoon over the herb sauce and layer on thin lemon slices.
5. Bake. Pop into a 200°C (Fan 180°C) oven for 20–25 minutes. The fish should flake easily, and the herb topping should be lightly golden at the edges.
6. Serve. I go for steamed rice and buttered green beans—or new potatoes if I’m feeling cosy.

TIPS FROM MY KITCHEN

• I pat the cod dry before seasoning—it helps the herb topping stick better.
• If using frozen fish, thaw overnight in the fridge, then drain and pat dry.
• Add a pinch of sugar to the pepper sauce only if your tomatoes taste sharp.
• My oven runs hot, so I check the fish at 18 minutes to avoid overcooking.

STORAGE + SERVING

• Fridge: Keeps for 2 days in an airtight container.
• Freezer: Freeze cooked portions right after cooling. Reheat from thawed in the oven at 180°C, covered, for about 15–20 minutes.
• Reheating tip: Microwave works too—but cover it, and go low and slow to avoid rubbery fish.
• Serving ideas: Lovely with couscous, lemony quinoa, or warm crusty bread for mopping.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen cod?
A: Yes—just thaw it fully in the fridge, then pat dry before baking. If it’s too wet, the topping slides off.

Q: Is this dish spicy?
A: Not at all! It’s full of flavour but very mild. Add chili flakes to the pepper sauce if you want a kick.

Q: Can I prep this ahead?
A: Definitely. Assemble everything (even with the herb sauce) up to 4 hours ahead and keep it in the fridge. Bake just before serving.

Q: Do I need to remove the lemon slices before eating?
A: I leave them on—once roasted, they’re soft and edible. But they’re mostly for flavour, so feel free to set them aside.

Try More Recipes:

• Mary Berry Cod and Spinach With Gremolata
• Mary Berry Two Roast Chickens
• Mary Berry Tuscan Chicken
• Mary Berry Stuffed Pork Loin Recipe