Who wouldn’t love an easy seafood recipe full of large shrimp? Baked cod and shrimp is a one-dish recipe cooked in the oven. A zesty lemon mustard sauce marinates and is drizzled on top of seafood and fresh pasta.
This simple seafood recipe is easy and delicious when served with your favorite pasta and freshly squeezed lemon juice.
Simple, Easy Seafood Dinner
An oven-safe dish is all you need to create easy, restaurant-style seafood!
- Shrimp is classic seafood to cook at home in a variety of recipes including our shrimp asparagus pasta recipe. (you can even cook shrimp in air fryer). In today’s recipe, shrimp is baked together with inexpensive cod fillets.
- Although this recipe might seem fancy, it’s actually one of the easiest you’ll ever make.
- I love using large shrimp and cod, but you can also add other favorite seafood ingredients. Use any white fish for this recipe including cod, tilapia, haddock and halibut.
- I kept things simple by adding chopped green onion, but sliced yellow onion, corn and parsley would also be nice additions.
- Serve with your favorite pasta noodles or on a bed of rice. Warm crusty bread or our homemade herb quick bread would be perfect too.
Recipe Ingredients
SEAFOOD: This recipe is all about seafood! Large black tiger shrimp are combined with chunks of cod (or any white fish) for an easy dinner idea. Cod is affordable and easy to bake. I love to serve it with simple fresh ingredients, like in my lemon herb baked cod and tomatoes recipe.
SAUCE: First the sauce is marinated and baked with the seafood, and then reduced on the stove to create a thicker sauce to drizzle overtop. I’m using a delicious lemon mustard sauce made with broth, lemon juice, olive oil, whole grain mustard, honey mustard and lemon pepper seasoning.
ADD-INS: This baked seafood recipe welcomes add-ins including chopped yellow onion, more green onion, chopped parsley and corn. Make it even more enticing by adding scallops and different types of fish.
How To Make Baked Cod and Shrimp Recipe
Filling and healthy, this recipe is the perfect cod and shrimp dinner for busy nights.
- Cook pasta or rice.
- Prep cod and shrimp. Mix the lemon mustard sauce according to the recipe below.
- Assemble together in dish and bake.
- Scoop out seafood.
- Simmer leftover liquid on the stove to reduce and create the sauce.
What To Serve Seafood With
Shrimp and cod taste wonderful served with fresh pasta noodles, rice or quinoa. This recipe can also be served on its own alongside warm crusty bread.
Recipe Tips
- Thaw fish and shrimp in cold water for 1-2 hours before. You can also thaw in the fridge overnight.
- Pat dry both the shrimp and cod before adding to the baking dish. Too much moisture can result in soggy fish. You can use paper towel or a clean kitchen towel and wash it afterward.
- Chop the white fish into large chunks. Smaller pieces will cook faster resulting in overcooked fish.
- Check fish after 8 minutes. Cooked shrimp will turn pink. Cooked cod will be no longer translucent and will easily flake with a fork. The exact cooking time will vary on size of shrimp and cod chunks, so it’s best to check on the recipe as it bakes.
- Drizzle fresh lemon over top of seafood on serving plates. It adds extra flavor!
- Store leftovers in an airtight container for 1-2 days. Reheat in oven or microwave.
More Fish Recipes
- Tomato Cod Soup is fast and full of flavor!
- Salmon Loaf is budget-friendly and a family favorite.
- Cod Potato Chowder is a delicious and creamy soup.
Baked Shrimp and Cod Fish
Ingredients
- 1 lb cod fillets - thawed
- ½ lb raw large shrimp - peeled and thawed
- 3 green onions - diced (about ½ cup)
- ½ cup broth - or water
- ¼ cup lemon juice
- 2 Tbsp olive oil
- 1 Tbsp whole grain mustard
- 1 Tbsp honey mustard
- 1 tsp lemon pepper seasoning
- ½ tsp salt
- cooked pasta or rice, to serve with
Instructions
- Cook pasta or rice according to package instructions. Preheat the oven to 425°F.
- Chop the thawed white fish into chunks. Blot the fish and thawed shrimp with paper towel to remove as much excess moisture as possible.
- In a bowl, mix together the broth, lemon juice, olive oil, whole grain mustard, honey mustard, lemon pepper seasoning and salt.
- In an oven-safe dish, add the fish chunks and shrimp. Sprinkle the green onion, and drizzle the dressing overtop. Toss everything together.
- Bake for 8-12 minutes, or until shrimp turns pink and white fish is no longer translucent and easily flaked with a fork.
- Use a slotted spatula to scoop out fish and transfer it to a plate. Add the leftover liquid to a saucepan or dish that's stovetop safe. Bring the liquid to a boil then reduce heat to let simmer for 5-8 minutes to reduce and thicken to create sauce.
- Add pasta to plates topped with fish and shrimp. Drizzle the sauce over the fish. Serve and enjoy!
Recipe Notes:
- Thaw fish and shrimp in cold water for 1-2 hours before. You can also thaw in fridge overnight.
- Pat dry both the shrimp and cod before adding to baking dish. Too much moisture can result in soggy fish. You can use paper towel or a clean kitchen towel and wash it afterward.
- Chop the white fish into large chunks. Smaller pieces will cook faster resulting in overcooked fish.
- Check fish after 8 minutes. Cooked shrimp will turn pink. Cooked cod will be no longer translucent and will easily flake with a fork. The exact cooking time will vary on size of shrimp and cod chunks, so it’s best to check on the recipe as it bakes.
- Drizzle fresh lemon overtop of seafood on serving plates. It adds extra flavor!
- Store leftovers in an airtight container for 1-2 days. Reheat in oven or microwave.
- Nutrition information below does not include pasta or rice.
Nutrition
The nutritional information provided is an estimate and is per serving.