Name: Baked Shrimp and Cod Fish
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pound cod fillets, thawed and cut into chunks; 1 teaspoon lemon pepper seasoning; ½ teaspoon salt; ½ pound large raw shrimp, peeled and thawed; 3 green onions, finely chopped (about ½ cup); 2 tablespoons olive oil; 1 tablespoon whole grain mustard; 1 tablespoon honey mustard; Cooked pasta or rice, for serving; ½ cup low-sodium broth (or water works too); ¼ cup fresh lemon juice

If you’re looking for a no-fuss seafood dinner that still feels special, this baked cod and shrimp dish is a winner. It’s one of those one-pan wonders I turn to when I want something flavorful without standing over the stove all night. Big, juicy shrimp and tender chunks of cod come together in a lemony mustard sauce that’s both bright and comforting. We love it over pasta or rice, but it’s honestly delicious even on its own.

Why I Keep Coming Back to This Dish

I first made this on a weeknight when I had cod fillets in the fridge and a half-used bag of shrimp in the freezer. The idea was simple—toss everything into a baking dish, pour something tangy and buttery on top, and cross my fingers. It worked like a charm.

The mustard-lemon sauce really pulls everything together. It’s one of those pantry-friendly sauces that tastes like you put way more effort into it than you actually did. And the best part? You don’t need any fancy equipment. Just an oven-safe dish and some hungry folks.

Here’s What You’ll Need

Seafood

Large Shrimp – I like using black tiger shrimp because they stay plump and juicy when baked. Just make sure they’re peeled and deveined.
Cod Fillets – Cod is my go-to for this dish since it’s affordable, mild, and bakes up perfectly. If I can’t find cod, I’ll swap in tilapia, haddock, or even halibut when it’s on sale.

The Sauce

This sauce does double duty—it marinates the seafood and becomes the drizzle at the end. It’s got:

Lemon juice (freshly squeezed is best)
Whole grain mustard
Honey mustard (for that sweet touch)
Olive oil
Chicken or vegetable broth
Lemon pepper seasoning

Extra Goodies

I usually keep things simple with just chopped green onions, but when I have extras on hand, I’ll throw in:

Yellow onion (thinly sliced)
A handful of corn
Fresh parsley
Scallops or other white fish if I’m feeding a crowd

This dish is super flexible—use what you have.

How I Make Baked Cod and Shrimp

Step-by-Step

Start your starch: Get your pasta or rice cooking on the side. I personally love linguine or jasmine rice with this dish.
Prep the seafood: If your shrimp or cod is frozen, thaw it in cold water for about an hour. Then pat them dry—this is important! Too much moisture will mess with the texture.
Make the sauce: Just whisk everything together in a small bowl. No need to overthink it.
Assemble and bake: Layer the cod and shrimp in a baking dish, pour the sauce all over, and toss in your extras like onions or corn.
Bake: Pop it into the oven until the shrimp turns pink and the cod flakes easily with a fork—usually around 10–12 minutes depending on how big your pieces are.
Make it saucy: After baking, I like to scoop out the seafood and simmer the leftover liquid on the stove for a few minutes to reduce it into a thicker drizzle. Totally optional, but so worth it.

Serving Ideas

Most nights, I’ll serve this over a bowl of buttered pasta or herbed rice. It’s also great with:

Quinoa or couscous
Steamed green beans or sautéed spinach on the side
Crusty bread to mop up every bit of that sauce

And if I’m feeling lazy? Just a squeeze of fresh lemon and a spoon straight from the baking dish. No shame in that.

Helpful Tips from My Kitchen

Thaw seafood gently: Cold water works great in a pinch. Just avoid using hot water—it’ll mess with the texture.
Dry before baking: This step might seem small, but it makes a huge difference. I use a clean kitchen towel or paper towels to pat the fish and shrimp dry.
Don’t overcook: Check after 8 minutes. Shrimp turns pink and curls up, and cod should flake with a fork. If you wait too long, things get rubbery fast.
Cut cod into big chunks: It’s less likely to overcook this way, especially when baking alongside shrimp.
Fresh lemon at the end: Just a small squeeze over each plate adds brightness and pulls the whole dish together.

How I Store and Reheat It

If we have leftovers (which is rare), I store them in an airtight container for up to 2 days. It reheats well in the microwave or a covered skillet over low heat. I usually add a splash of water or broth to keep the seafood moist while reheating.

Frequently Asked Questions

Can I make this ahead?
You can prep the sauce and thaw the seafood ahead of time. Assemble everything just before baking for best results.

What fish can I substitute for cod?
Any mild white fish like tilapia, haddock, or halibut will work. Just adjust the cooking time based on thickness.

Can I use frozen shrimp or fish?
Yes! Just be sure to thaw and pat them dry before baking.

How do I know when it’s done?
Shrimp should be opaque and pink, and cod should flake apart easily with a fork. Keep an eye on it—seafood cooks fast.

Yield: 4