• Fish Fillets (1.5 – 2 lbs): When it comes to fish for this recipe, you have wonderful flexibility. White, flaky fish works best, as it absorbs the lemon pepper flavors beautifully without overpowering them. Excellent choices include: Cod: A classic choice, cod is known for its mild flavor and firm, flaky texture. It holds up well to baking or pan-frying and is readily available in most grocery stores.
• Haddock: Similar to cod but slightly sweeter, haddock is another fantastic option. It’s also lean and cooks quickly, making it perfect for a weeknight meal.
• Tilapia: A very budget-friendly option, tilapia is mild and readily available. While some find it less flavorful on its own, it soaks up the lemon pepper seasoning wonderfully.
• Pollock: Another mild white fish, pollock is a sustainable and affordable choice that works beautifully in this recipe.
• Halibut: For a more luxurious option, halibut offers a firmer texture and richer flavor. It’s more expensive but delivers an exceptional dining experience.
• Sea Bass: Known for its buttery flavor and moist texture, sea bass is another premium choice that elevates this dish.
• Swai (Basa): A very affordable and mild white fish, often found frozen. If using frozen, ensure it’s fully thawed and patted dry before cooking.
• Catfish: While slightly more robust in flavor than other white fish, catfish can also work well, especially if you enjoy a slightly “fishier” taste. Opt for fillets rather than steaks for quicker cooking.
• Lemon (2 large): Lemons are the star of the show here, providing both zest and juice that infuse the fish with bright, citrusy notes. Zest of 1 Lemon: Lemon zest is the outer, colored part of the lemon peel. It contains concentrated lemon oils and provides a potent burst of lemon flavor without the acidity of the juice. Use a microplane or fine grater to zest the lemon, being careful to avoid the white pith underneath, which can be bitter.
• Juice of 2 Lemons: Freshly squeezed lemon juice is essential for this recipe. It not only adds acidity and brightness but also helps to tenderize the fish and enhance the lemon pepper seasoning. Roll the lemons firmly on the countertop before juicing to release more juice. For maximum juice extraction, use a citrus juicer or simply squeeze firmly with your hands.
• Lemon Pepper Seasoning (2-3 tablespoons): This is the other key flavor component. You can use pre-made lemon pepper seasoning, readily available in most grocery stores, or create your own for a fresher, more customized flavor. If making your own, you’ll typically combine black peppercorns (freshly cracked or coarsely ground is best), dried lemon zest (you can dry your own lemon zest in a low oven or use commercially dried zest), and salt. Some homemade versions also include garlic powder, onion powder, or other herbs and spices. Adjust the amount of lemon pepper seasoning to your taste preference. Start with 2 tablespoons and add more if you prefer a stronger lemon pepper flavor.
• Olive Oil (3-4 tablespoons): Olive oil is used for both flavor and to prevent the fish from sticking to the baking sheet or pan. Extra virgin olive oil is recommended for its richer flavor and health benefits, but regular olive oil or even avocado oil can also be used. The oil helps the lemon pepper seasoning adhere to the fish and promotes even cooking, especially when baking.
• Salt (to taste): Salt enhances all the flavors in the dish and is crucial for seasoning the fish properly. Use sea salt or kosher salt for the best flavor. Season the fish lightly with salt before adding the lemon pepper seasoning, and then adjust seasoning to taste after cooking, if necessary. Remember that lemon pepper seasoning often already contains salt, so taste before adding extra.
• Fresh Parsley or Dill (for garnish, optional): Fresh herbs add a pop of color and freshness to the finished dish. Chopped fresh parsley or dill are excellent choices that complement the lemon pepper flavors beautifully. These are optional but highly recommended for enhancing the visual appeal and adding a final touch of flavor.
