Lemon Caper Baked Cod

Cod bakes quickly in lemon butter with garlic and briny capers. Drying the fillets first helps the sauce stay flavorful instead of watery. A brief rest keeps the fish easy to lift, with large moist flakes visible when served.

Ingredients

• 4 cod fillets, about 600 g
• 30 g melted butter
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 2 tbsp drained capers
• 1 tbsp chopped parsley
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C / 400°F. Pat the cod fillets dry and place in a baking dish large enough to hold them in one layer. Fold a very thin tail end underneath for more even cooking.
2. Mix the melted butter with lemon juice, lemon zest, garlic, capers, salt and pepper. Spoon evenly over the fish.
3. Bake uncovered for 12–16 minutes, depending on thickness. The fish should turn opaque and separate into moist flakes; check that the thickest part reaches 63°C / 145°F. Thicker fillets may need a little longer.
4. Rest for three minutes. Sprinkle with the measured chopped parsley and spoon the lemon-caper pan juices over each fillet.
5. Serve promptly, lifting with a broad spatula to keep the delicate fillets together. A side dish is optional and is not included in these quantities.
6. Refrigerate leftovers within two hours and use within two days. Reheat gently, covered with the pan juices, until the center reaches 74°C / 165°F.

Start with thawed fish

If using frozen cod, thaw it in the refrigerator and drain well. Pat the surface dry before arranging the fillets in the dish. Thick and thin pieces may finish at different times.

Spread the sauce evenly

Mix the lemon, butter, garlic and capers before spooning over the fish. This distributes the seasoning and leaves flavorful juices in the dish.

Watch the thickest part

Begin checking near the lower end of the cooking range. The thickest center should reach 63°C / 145°F. Avoid continuing until every fillet is dry and firm.

Handle gently

Cooked cod can break into flakes when lifted. Use a wide spatula and spoon sauce over the plate afterward. Add the chopped parsley only at the end.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve promptly, lifting with a broad spatula to keep the delicate fillets together. A side dish is optional and is not included in these quantities.

How should I store leftovers?

Refrigerate leftovers within two hours and use within two days. Reheat gently, covered with the pan juices, until the center reaches 74°C / 165°F.