Baked Cod with Lemon (Printable)

Tender cod fillets baked with lemon zest, capers, and fresh herbs create a light, flavorful dish.

# What You'll Need:

→ Fish

01 - 4 boneless cod fillets, approx. 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 chopped parsley (optional)

# How to Make It:

01 - Set oven temperature to 400°F. Prepare a baking dish by lining with parchment paper or lightly greasing with olive oil.
02 - Pat cod fillets dry using paper towels and arrange evenly in the baking dish.
03 - In a small bowl, whisk olive oil, lemon juice, lemon zest, sea salt, and black pepper. Brush this mixture uniformly over each cod fillet.
04 - Distribute minced shallot and capers evenly over the fillets. Place a lemon slice atop each piece.
05 - Place the dish in the oven and bake for 18 to 20 minutes until the fish flakes easily with a fork and is opaque throughout.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • The briny capers and bright lemon keep everything light and you won't feel weighed down afterward.
  • There's almost no cleanup, and everyone at the table will want seconds.
02 -
  • Overcooked cod becomes rubbery—start checking at 16 minutes, not when the timer says 20.
  • If your fillets are thicker than average, they'll need the full 20 minutes; thinner ones might be done in 15.
03 -
  • Use parchment paper every time—it's the difference between easy cleanup and a baked-on mess.
  • Don't skip patting the fish dry; it's the invisible step that makes the texture perfect.

Go Back