Some recipes just become part of your routine without even trying, and this baked cod with lemon and capers is one of those for me. It started out as a way to get a healthy dinner on the table quickly, but now it’s something I genuinely look forward to making. The aroma of garlic and lemon as it bakes is enough to make everyone wander into the kitchen asking, “When’s dinner ready?”
I love that this dish feels fresh and bright without being fussy. It’s the kind of meal I can whip up after a long day, but it’s also elegant enough to serve if friends stop by. Plus, cod is one of those forgiving fish — mild, versatile, and quick to cook — which makes this recipe a staple in my weekly rotation.
Why I Love This Baked Cod with Lemon and Capers
Cod has been a regular in my kitchen for years because it’s mild, versatile, and cooks quickly. This baked cod with lemon and capers is one of those recipes that feels light yet flavorful — perfect for a weeknight dinner but polished enough for a casual dinner party.
I started making this dish back when I needed a “go-to” fish recipe that wouldn’t intimidate me. Over time, it’s become my weeknight hero — 30 minutes from start to finish, and clean-up is a breeze. Plus, the bright pop of lemon with the briny bite of capers makes it taste far fancier than the effort it takes.
Ingredients You’ll Need
Here’s what you’ll want to have ready:
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Cod fillets – fresh or thawed; they should look firm and smell clean, not fishy.
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Olive oil – good-quality extra virgin olive oil adds richness.
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Fresh lemon juice and slices – for brightness and a subtle citrus aroma.
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Fresh thyme – pairs beautifully with white fish; rosemary or parsley can also work.
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Garlic – minced for that irresistible savory kick.
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Capers – add a briny, salty note that balances the citrus.
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Salt and freshly cracked pepper – for simple, clean seasoning.
How I Make It
Here’s how I keep this recipe simple and stress-free:
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Preheat the oven. Set it to 375°F so it’s ready when the fish is prepped.
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Marinate the cod. Toss the fillets in olive oil, fresh lemon juice, salt, and pepper. Even a quick 10-minute rest makes a difference.
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Prepare the baking dish. Transfer the fish into a ceramic or glass dish. Scatter minced garlic, fresh thyme leaves, and capers around, then tuck in a few lemon slices.
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Drizzle with olive oil. A light drizzle keeps the fish moist while baking.
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Bake until flaky. About 12–15 minutes does the trick. You’ll know it’s ready when the fish flakes easily with a fork but is still moist in the center.
Tips From My Kitchen
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Don’t overbake the fish. Cod can go from tender to dry quickly, so keep an eye on it after the 12-minute mark.
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Use fresh lemon if possible. Bottled lemon juice just doesn’t give the same brightness.
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Pat the fish dry first. This helps the seasonings and oil stick better and keeps the fish from steaming instead of baking.
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Try other herbs. Dill or parsley make nice swaps if you don’t have thyme on hand.
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Double the recipe for meal prep. This cod reheats gently for lunch the next day without losing its texture.
Serving Ideas
This baked cod is so versatile that it works with almost anything. Here are a few of my favorite pairings:
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Roasted vegetables like asparagus, broccoli, or green beans.
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Garlic mashed potatoes or a simple roasted potato medley.
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Light salads — think arugula, shaved fennel, or cucumber.
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Quinoa or couscous for a hearty but healthy side.
When I want a more complete meal, I serve it with a crisp glass of white wine — Sauvignon Blanc or Pinot Grigio pairs beautifully.
Storing and Reheating
If you have leftovers, store the cod in an airtight container in the fridge for up to two days. To reheat, place the fish in a covered skillet over low heat for a few minutes. This keeps it moist without overcooking.
FAQs
Can I use frozen cod?
Absolutely. Just thaw it completely in the fridge before cooking, and pat it dry to remove excess moisture.
What if I can’t find cod?
Haddock, pollock, halibut, or black cod are all great substitutes with similar mild flavors.
Can I make this without capers?
Yes! The dish will still taste fresh and bright with just lemon and herbs, though you’ll miss that little burst of brininess.
How do I know the fish is done?
When the flesh flakes easily with a fork and looks opaque, it’s ready. If it’s still translucent in the center, give it another minute or two.
Can I prep this ahead of time?
You can marinate the fish in olive oil, lemon, salt, and pepper a few hours ahead. Just cover and refrigerate it until you’re ready to bake.
Baked Cod with Lemon and Capers
Bright, fresh, and full of flavor, this Baked Cod with Lemon and Capers is a weeknight dinner hero.
Ingredients
- 2 pounds fresh cod, cut into 4 fillets
- 2 tablespoons olive oil, divided
- 2 lemons (one juiced, one sliced)
- 2 tablespoons capers, drained
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, finely minced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F.
- Place the cod fillets on a plate. Drizzle with 1 tablespoon olive oil and the juice of one lemon, then season generously with salt and pepper. Let them sit while the oven heats.
- Transfer the fillets to a baking dish (7.5x10.5” or 9x13”), allowing pieces to overlap slightly if needed.
- Scatter the capers, thyme, and garlic over the fish, and drizzle with the remaining olive oil. Lay the lemon slices on top, and add extra thyme sprigs if you like a stronger herb aroma.
- Bake for 15–17 minutes, until the fish reaches an internal temperature of 145°F, turns opaque, and flakes easily with a fork.
- Let the dish rest for a couple of minutes, garnish with fresh parsley, and serve immediately.
Notes
- Pair this flavorful cod with roasted vegetables, a crisp green salad, or a side of buttery couscous for a balanced and elegant dinner.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 316Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 125mgSodium 358mgCarbohydrates 5gFiber 2gSugar 1gProtein 53g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thoughts
This baked cod with lemon and capers has become one of those recipes I can make almost without thinking. It’s light, fresh, and simple — the kind of dish that reminds you how good home-cooked meals can be without needing a ton of effort. Whether it’s a weeknight dinner or a relaxed weekend meal, this one is always a hit at my table.
