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Lemon pepper cod

Lemon pepper cod

We’re all in agreement that the classic butter-lemon-chives combination is a winner – and especially when cooking fish, it’s unbeatable! This lemon pepper blend adds a welcome pick-me-up as well as a freshness to a rich sauce.


  • 4 cod filets (about 200g each)
  • 2 tsp salt 
  • 1 Tbsp Lemon pepper blend, ground 
  • 2 tsp lemon zest, grated or in fine juliennes
  • 3 Tbsp melted butter 


  • ¼ cup lemon juice 
  • ¼ cup butter 
  • 1 Tbsp Lemon pepper blend, ground 
  • 6 Tbsp chives, slivered 


  1. 1

    Heat the oven to 425 °F.

  2. 2

    Rinse the cod and place on a paper towel. Sponge dry the surface with a paper towel. Salt the fish. Cover with a paper towel and let rest for 20 minutes.

  3. 3

    Place the cod on a sheet pan covered with parchment paper. Brush on the melted butter sprinkled with lemon zest and the lemon pepper blend.

  4. 4

    Raise the heat of the oven to 475 °F and place the sheet pan in the oven. This technique allows the element to remain hot during cooking. Cook for 5 to 8 minutes, depending on the thickness of the cod.

  5. 5

    Pour the lemon juice, any remaining butter and the ground lemon pepper blend into a small pan. Let melt on low heat. Add chives to the pan once the butter has melted.

  6. 6

    Remove the fish from the oven when cooked. Pour on the cooking juices, should any remain. Serve the fish with the sauce.