Baked Cod Lemon Butter Capers (Printable Version)

Tender cod baked in lemon butter sauce with capers, offering a bright and savory flavor profile.

# What You Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, each 6 ounces
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Lemon Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 tablespoons capers, drained
09 - 2 tablespoons fresh parsley, chopped
10 - 2 garlic cloves, minced

→ Garnish

11 - Lemon slices, for serving
12 - Additional chopped parsley (optional)

# How to Make It:

01 - Set the oven to 400°F and lightly grease a baking dish large enough to fit all cod fillets in a single layer.
02 - Pat cod fillets dry using paper towels, season both sides with salt and pepper, then arrange them in the prepared baking dish.
03 - In a small bowl, combine melted butter, olive oil, lemon juice, lemon zest, capers, chopped parsley, and minced garlic; mix thoroughly.
04 - Pour the lemon butter mixture evenly over the cod fillets ensuring full coverage.
05 - Bake for 15 to 18 minutes until the cod is opaque and flakes easily with a fork.
06 - Top with lemon slices and extra parsley if desired; serve immediately.

# Expert Tips:

01 -
  • The fish cooks through in under 20 minutes, so you can have dinner on the table faster than you'd expect.
  • Capers add a secret punch of brininess that makes people ask what your ingredient is.
  • It's naturally gluten-free and feels elegant enough for company but simple enough for just yourself.
02 -
  • Don't skip drying the fish—any moisture on the surface will steam instead of developing that tender, flaky texture you're after.
  • Watch your fish at the 15-minute mark; cooking times vary wildly depending on how thick your fillets are, and overcooked fish loses all its appeal.
03 -
  • If you want a little heat, scatter red pepper flakes over the fish before baking—it adds warmth without overwhelming the delicate flavors.
  • Make the sauce mixture right before baking so the parsley stays bright green and the garlic flavors are fresh and sharp, not muted from sitting.

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