Lemon Caper Baked Cod (Print version)
Cod bakes quickly in lemon butter with garlic and briny capers.
# Ingredients:
Ingredients
01 -
4 cod fillets, about 600 g
02 -
30 g melted butter
03 -
2 tbsp lemon juice
04 -
1 tsp lemon zest
05 -
2 garlic cloves, minced
06 -
2 tbsp drained capers
07 -
1 tbsp chopped parsley
08 -
¼ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
Mix the melted butter with lemon juice, lemon zest, garlic, capers, salt and pepper. Spoon evenly over the fish.
03 -
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.
04 -
Rest for three minutes. Sprinkle with the measured chopped parsley and spoon the lemon-caper pan juices over each fillet.
05 -
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.
06 -
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.
# Good to know:
01 -
Includes 3 minutes resting or cooling time.