This Luby’s Baked White Fish is baked with a mayo-lemon pepper topping that turns golden under the broiler — creamy, tangy, and kinda perfect with rice or veggies. It’s fast, budget-friendly, and zero-fuss. Like… five ingredients and done.

Jump to Recipe

Quick Summary

Prep time: 10 mins
Cook time: 20 mins
Flavor: creamy, zesty, lightly crisp on top
Great for: quick dinners, picky eaters, light meals

Why I Like This Recipe

Honestly? I was tired, hungry, and didn’t want to order out again. Grabbed a pack of cod I forgot I had, and just threw this together. It’s one of those recipes where the mayo does the heavy lifting — keeps the fish tender and makes it taste like more effort than it was. You’ll want to mop up that lemon-pepper crust with whatever’s on your plate. Bread, rice, whatever — it’s all good.

Ingredients

24 oz white fish (cod, haddock, paiche — whatever works)
Salt & pepper
½ cup all-purpose flour
1 cup mayonnaise
1 teaspoon lemon pepper seasoning

How To Make Baked White Fish

Preheat your oven: Set it to 350°F. Nothing fancy here.
Prep the fish: Pat the fish dry — really dry. Season both sides with salt and pepper. Lightly dredge in flour and shake off the extra.
Layer it up: Lay the fish in a 9×13 baking dish. Spoon mayo on top and gently spread it. Sprinkle lemon pepper evenly over everything.
Add a little water: Pour ½ cup water into the bottom of the dish — not over the fish. It keeps things moist while baking.
Bake it: Pop it in for 15 minutes. Then switch on the broiler for a few more minutes until the top browns slightly and gets that toasty look.

Tips for Success

Dry fish = better browning. Don’t skip it.
Don’t drown it in mayo — just enough to coat the top is perfect.
Broil with the oven door slightly ajar if needed — keeps an eye on it.
Works with frozen fish too — just thaw it properly first.
Almond flour swap = easy low-carb version (tastes the same honestly).

Storage and Reheating

Fridge: Store leftovers in a sealed container for 2–3 days. Best eaten within a day though — mayo toppings can get weird after that.
Freezer: Not ideal. Mayo doesn’t freeze well. Skip it.
Microwave: 30–45 seconds per filet. Won’t be crispy on top, but still solid.
Oven: Warm at 300°F for 10 mins. Add foil if you don’t want the top to brown more.

Frequently Asked Questions

What kind of fish should I use?
Anything mild — cod, haddock, tilapia. Paiche if you’re fancy. Just not something oily like salmon.
Can I use light mayo?
Yep. Full fat’s creamier, but light works fine.
Do I need the flour?
It helps the mayo stick and adds a little texture. But you could skip it if needed.
Is this dish kid-friendly?
Yeah — no strong fishy taste, creamy on top. Most kids won’t even realize it’s fish.
Can I prep it ahead?
Sure. Assemble it in the morning, then bake later. Don’t broil until the very end though.

Common Mistakes and How to Dodge Them

Using wet fish: If it’s still damp, the mayo just slides off. Pat it dry — paper towels are your friend.
Too much mayo: You want a thin layer, not a glob. It should melt into a sauce-y crust, not drown the fish.
Broiling too long: Don’t walk away. It goes from golden to burnt in like 30 seconds. Watch closely.
Skipping the water in the pan: That bit of water under the fish keeps everything juicy. It won’t steam it, just helps the texture.
Undersalting: Fish needs a bit of salt to bring the flavor out. Don’t be shy with it.

Nutrition Facts (Per Serving)

Calories: 602 kcal
Total Fat: 44g
Saturated Fat: 7g
Cholesterol: 108mg
Sodium: 444mg
Potassium: 541mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 1g
Protein: 36g