This slow cooker lemon pepper cod is the kind of supper I can throw together without even thinking, the way my mother used to with her trusty old crock on the counter. Just four ingredients, including the cod itself, go right into the slow cooker: raw fillets laid in a single layer, a good squeeze of fresh lemon juice over the top, a sprinkle of lemon pepper, and a pat or two of butter. A few hours later, the fish turns tender and flaky, soaking up that bright lemon flavor with hardly any effort. It’s a simple, practical dish that fits right in with the no-fuss, stick-to-your-ribs Midwestern cooking I grew up with, but it feels just a bit lighter and fresher for today’s table.
I like to spoon this lemony cod over a bed of fluffy white rice or buttered egg noodles, letting the juices from the slow cooker act like a light sauce. Steamed green beans, peas, or a simple side of canned corn warmed with a little butter all feel right at home next to it. If you have a few extra minutes, a crisp lettuce salad with a tangy dressing balances the richness of the butter nicely. A slice of soft dinner roll or cornbread is handy for soaking up every last bit of that lemony cooking liquid.
Slow Cooker Lemon Pepper CodServings: 4
Ingredients
1 1/2 to 2 pounds raw cod fillets, thawed if frozen
2 large lemons, juiced (about 1/3 cup fresh lemon juice)
2 tablespoons lemon pepper seasoning
3 tablespoons unsalted butter, cut into small pieces
Directions
Set a 4- to 6-quart slow cooker on the counter and make sure the insert is dry and clean. Lightly grease the bottom with a bit of butter if you like, though it’s not strictly necessary.
Pat the raw cod fillets dry with paper towels so they’re not dripping wet, which helps them cook more evenly. Lay the fillets in a single layer in the bottom of the slow cooker. It’s fine if they overlap just a little, but try not to stack them thickly.
Hold a lemon half over the cod and squeeze the juice directly onto the fillets, catching and discarding any seeds with your fingers. Repeat with the remaining lemon halves until all the cod is well coated and there is a shallow layer of lemon juice in the bottom of the slow cooker.
Sprinkle the lemon pepper seasoning evenly over the tops of the lemon-soaked cod fillets, making sure each piece gets a good dusting so the flavor is balanced throughout.
Dot the tops of the seasoned cod with the small pieces of butter, spacing them around so they’ll melt and baste the fish as it cooks.
Cover the slow cooker with the lid and cook the cod on LOW for 1 1/2 to 2 1/2 hours, or until the fish is opaque and flakes easily with a fork in the thickest part. The exact time will depend on how thick your fillets are and how hot your particular slow cooker runs. Avoid cooking on HIGH, as the gentle heat of LOW helps keep the fish tender instead of tough.
Once the cod is flaky, turn off the slow cooker and let it sit, covered, for about 5 minutes. This brief rest helps the juices settle. Gently lift the fillets out with a wide spatula, as they will be very delicate, and spoon some of the lemony butter juices over each serving.
Variations & Tips
You can tuck a few thin lemon slices around the fillets along with the juice for extra aroma, or stir a small pinch of dried parsley or dill into the lemon pepper if you want a bit of color without changing the easy nature of the dish. If cod isn’t available, other firm white fish such as pollock, haddock, or tilapia can stand in; just keep an eye on the cooking time, as thinner fillets will cook faster. For a slightly richer version, replace 1 tablespoon of the butter with 1 tablespoon of olive oil, which gives a nice round flavor and helps prevent sticking. If you’re watching sodium, look for a reduced-salt lemon pepper seasoning and season lightly at first, adding more at the table if needed. Food safety tips: Always start with raw cod that has been properly stored in the refrigerator (at or below 40°F/4°C) and fully thaw frozen fillets in the fridge, not on the counter. Do not leave the fish sitting at room temperature for more than 2 hours total. The cod is safely cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Avoid lifting the lid repeatedly while cooking, as this can lower the temperature and extend cooking time. Refrigerate leftovers within 2 hours of cooking and use within 1 to 2 days, reheating gently just until warmed through so the fish doesn’t dry out.
