Baked Cod Lemon Capers

I picked up cod on a whim one Tuesday evening, drawn by how clean and mild it looked at the market. At home, I realized I had lemons going soft and a jar of capers I'd forgotten about, so I threw them together without much of a plan. The smell that filled the kitchen twenty minutes later—bright, salty, just a little herbal—made me wish I'd been making this all along.

I made this for my parents the first time they visited my new apartment. My mom kept asking what the secret was, convinced I'd done something complicated, and I had to keep insisting it was just good fish and a hot oven. My dad went back for seconds, which he never does with seafood.

Ingredients

• Boneless cod fillets (4, about 150 g each): Look for thick, firm fillets with no fishy smell, they should look almost translucent and break into big flakes when cooked.
• Olive oil (2 tablespoons): This keeps the fish moist and helps the lemon mixture cling to the surface instead of sliding off.
• Fresh lemon juice (1 tablespoon): Freshly squeezed is worth it here, bottled lemon juice tastes flat and won't brighten the dish the same way.
• Grated lemon zest (1 teaspoon): The zest carries all the fragrant oils that make the lemon flavor pop without adding acidity.
• Sea salt (1 teaspoon): Cod is mild, so don't be shy with seasoning or the whole dish will taste like it's missing something.
• Freshly ground black pepper (½ teaspoon): A little heat in the background keeps things from feeling one note.
• Capers (2 tablespoons, rinsed and drained): These bring a briny punch that balances the lemon, just make sure to rinse them or they can be overwhelmingly salty.
• Small shallot (1, finely minced): Shallots are sweeter and more delicate than onions, they melt into the dish instead of shouting.
• Fresh parsley (1 tablespoon, chopped, plus extra for garnish): This adds a fresh, grassy note right at the end that makes everything feel lighter.
• Thin lemon slices (4): They look pretty and release even more citrus as they roast on top of the fish.

Instructions

Get the oven ready:

Preheat to 200°C (400°F) and line a baking dish with parchment paper or brush it lightly with olive oil. This keeps the fish from sticking and makes cleanup almost too easy.

Prep the cod:

Pat the fillets completely dry with paper towels so the marinade sticks instead of pooling. Lay them in the dish with a little space between each piece.

Make the lemon marinade:

Whisk together olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl until it looks unified. Brush or spoon it evenly over each fillet, making sure the tops are well coated.

Add the toppings:

Scatter the minced shallot and capers over the fish, then lay one lemon slice on top of each fillet. The lemon slices will soften and caramelize slightly as they bake.

Bake until flaky:

Slide the dish into the oven and bake for 18 to 20 minutes, until the cod turns opaque and flakes easily when you press a fork into the thickest part. Don't overbake or it will dry out fast.

Finish and serve:

Pull it out, sprinkle fresh parsley over the top, and serve right away while it's still steaming.

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One night I served this with nothing but roasted potatoes and a green salad, and my friend told me it felt like eating at a bistro by the coast. I didn't have the heart to tell her I'd been wearing sweatpants the whole time.

What to Serve Alongside

This cod is light enough that you want something with a little body next to it. Roasted baby potatoes with olive oil and rosemary are my go to, or you can do steamed green beans tossed with a tiny bit of butter and garlic. A crisp arugula salad with shaved Parmesan and a squeeze of lemon keeps the meal from feeling heavy.

Swapping the Fish

Cod is mild and forgiving, but haddock and halibut work just as well if that's what looks good at the market. Halibut is a little firmer and richer, so it can handle an extra minute or two in the oven. Haddock is almost identical to cod in texture, so you won't need to change a thing.

Make It Your Own

If you want a little more richness, add a few thin pats of butter on top of the fillets before baking. For a Mediterranean twist, toss in some halved cherry tomatoes and a few sliced olives along with the capers. You can also swap the parsley for fresh dill or basil depending on what you have around.

• A pinch of red pepper flakes in the marinade adds a gentle warmth without overpowering the lemon.
• Serve with crusty bread to soak up any pan juices that collect at the bottom of the dish.
• Leftovers flake beautifully into a grain bowl or on top of mixed greens the next day.

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This is the kind of dish that makes you feel capable in the kitchen, even on nights when you're running on fumes. It's simple, it's elegant, and it never lets me down.

Questions & Answers

→ What type of fish works best for this dish?

Boneless cod fillets are ideal due to their mild flavor and flaky texture, though haddock or halibut can be substituted.

→ How should the cod be prepared before baking?

Pat the cod dry and brush with a mixture of olive oil, lemon juice, zest, salt, and pepper to enhance flavor and ensure even cooking.

→ What role do capers play in this dish?

Capers add a salty, briny contrast that complements the brightness of the lemon and the mild fish.

→ Can this dish be adapted for dairy-free diets?

Yes, the recipe naturally contains no dairy if butter or other dairy fats are avoided during preparation.

→ What are good side dishes to serve with this main course?

Steamed vegetables, roasted potatoes, or a fresh light salad pair beautifully with the baked cod.