Baked Cod with Lemon (Printable)
Tender cod fillets baked under lemon butter sauce with capers for a light, flavorful dish.
# What you'll need:
→ Fish
01 - 4 skinless, boneless cod fillets (6 ounces each)
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 drained capers
09 - 2 tablespoons fresh parsley, chopped
10 - 2 garlic cloves, minced
→ Garnish
11 - Lemon slices, for serving
12 - Additional chopped parsley (optional)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Pat cod fillets dry using paper towels. Season both sides evenly with salt and freshly ground black pepper, then arrange in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, capers, chopped parsley, and minced garlic until fully incorporated.
04 - Pour the lemon butter mixture uniformly over the cod fillets, ensuring even coverage.
05 - Place the baking dish in the oven and bake for 15 to 18 minutes, or until the cod is opaque and flakes easily with a fork.
06 - Garnish with lemon slices and additional parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The fish stays impossibly tender because the oven does the work gently while you finish setting the table.
- Capers add a briny punch that tastes way more complicated than the three minutes it takes to throw together.
- No cream, no heavy sauce, just the natural sweetness of butter and brightness of lemon dancing across your plate.
02 -
- Ovens vary wildly, so start checking at 15 minutes rather than blindly trusting a timer; overcooked cod becomes rubbery and forgettable.
- Pat the fish completely dry before seasoning, or the steam will soften your fish instead of letting it bake gently.
03 -
- Bring the fish to room temperature for five minutes before baking so it cooks evenly from edge to center.
- Melt the butter in the pan rather than adding it cold; warm butter absorbs the lemon juice more gracefully and creates a silkier sauce.