Baked Cod Lemon Capers (Printable View)
Tender cod fillets baked with lemon and capers for a bright, savory main dish.
# Ingredient List:
→ 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 capers, rinsed and drained
08 - 1 small shallot, finely minced
09 - 1 tablespoon fresh parsley, chopped
10 - 4 thin lemon slices
→ Garnish
11 - Extra fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it 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 mixture evenly over the cod fillets.
04 - Distribute the minced shallot and rinsed capers over the fillets. Top each piece with a thin lemon slice.
05 - Bake for 18 to 20 minutes, or until the cod is opaque throughout and flakes easily with a fork.
06 - Remove from the oven, sprinkle with fresh parsley, and serve immediately.
# Expert Suggestions:
01 -
- It's ready in thirty minutes but tastes like you spent hours planning it.
- The briny capers and bright lemon do all the heavy lifting, so the delicate fish stays the hero.
- It's naturally gluten-free and low-carb, but you won't feel like you're sacrificing flavor.
02 -
- Don't skip drying the fish—wet fillets won't develop any color and the texture becomes mushy instead of tender.
- Lean fish like cod is forgiving but can dry out if you're not watching; err on the side of slightly underdone rather than overdone.
03 -
- If your oven runs hot or cool, invest in an oven thermometer—it's the single best way to ensure your fish cooks perfectly every time.
- Don't be tempted to cover the baking dish with foil; let the fish cook uncovered so any steam can escape and the flesh stays tender rather than soggy.