Baked Cod Lemon Capers (Printable Version)

Tender cod fillets baked with lemon and capers for a light, flavorful Mediterranean main dish.

# What You'll Need:

→ Fish

01 - 4 boneless cod fillets (approximately 5.3 oz each)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon grated lemon zest
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper

→ Topping

07 - 2 tablespoons rinsed and drained capers
08 - 1 small shallot, finely minced
09 - 1 tablespoon fresh parsley, chopped
10 - 4 thin lemon slices

→ Garnish

11 - Extra chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat the cod fillets dry with paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, sea salt, and black pepper. Brush this marinade evenly over each fillet.
04 - Sprinkle minced shallot and capers over the fillets, then top each with a thin lemon slice.
05 - Bake for 18 to 20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from oven, sprinkle with additional fresh parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • It tastes fancy but comes together faster than most takeout orders.
  • The lemon and capers wake up the cod without covering up its delicate flavor.
  • You can prep everything in one dish and have almost nothing to clean.
  • It works whether you're cooking for yourself or trying to impress someone.
02 -
  • Drying the fillets before seasoning is not optional, moisture prevents browning and makes the fish steam instead of bake.
  • Check doneness a minute or two early, cod goes from perfect to rubbery in the blink of an eye.
  • If your fillets are uneven in thickness, tuck the thin tails under so everything cooks at the same rate.
03 -
  • Buy the freshest fish you can find, cod should smell like the ocean, not fishy or sour.
  • Let the fillets sit at room temperature for 10 minutes before baking so they cook more evenly.
  • If you don't have a pastry brush, just drizzle the marinade and spread it gently with the back of a spoon.
  • A crisp Sauvignon Blanc or a light Pinot Grigio makes this meal feel like a real occasion.

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