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Cod in a Light Lime Sauce


Butcher's cut cracked black pepper is an even coarser and larger-flaked spice than coarse black pepper. It's beautiful in contrast to the white flesh of the fish and is especially appealing with the lime slices.

  • Duration
  • Prep Time
  • 6 servings ServingsServings


  • 6 cod fillets, about 3 pounds
  • 1/4 teaspoon salt
  • 1/4 teaspoon butcher's cut cracked black pepper
  • 4 tablespoons olive oil
  • 1 lime, halved
  • Brown rice, cooked according to package directions (optional)



  1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse cod and pat dry. Place in prepared pan.
  3. Sprinkle with salt and pepper. Drizzle with olive oil.
  4. Squeeze juice of half a lime over fish. Cut remaining half into 4 thin slices. Place one slice over each piece of cod.
  5. Bake, uncovered, at 425 degrees for 20 minutes.
  6. Serve with brown rice, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER