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lemon caper baked cod

Lemon Caper Baked Cod

This Lemon Caper Baked Cod is light, zesty, and full of fresh flavor. Tender cod fillets are baked in a tangy lemon and caper sauce that’s creamy, bright, and comforting. It’s quick to make, easy to clean up, and perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American with Mediterranean influence
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cod:
  • 4 cod fillets about 6 oz each
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 2 tbsp capers rinsed and drained
  • ¼ cup coconut cream or heavy cream optional for sauce
  • ½ tsp paprika optional, for color
  • ½ tsp dried dill or 1 tbsp fresh dill
  • 2 tbsp fresh parsley chopped
  • Salt and freshly ground black pepper to taste
Optional Sides:
  • Roasted asparagus
  • Jasmine rice or mashed potatoes
  • Lemon wedges for serving

Method
 

Step 1: Preheat your oven
  1. Set the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Step 2: Prep the fish
  1. Pat each cod fillet dry with paper towels. This helps it bake evenly and keeps the top from steaming instead of roasting.
Step 3: Season
  1. Place the cod in the baking dish. Drizzle olive oil over it, then sprinkle with salt, pepper, lemon zest, and paprika.
Step 4: Make the sauce
  1. In a small bowl, whisk together lemon juice, minced garlic, capers, and coconut cream (or heavy cream). Pour this mixture over the fish.
Step 5: Bake
  1. Bake uncovered for 12–15 minutes, or until the fish flakes easily with a fork. Don’t overbake — cod cooks fast!
Step 6: Garnish and serve
  1. Remove from the oven. Spoon some of the sauce over each fillet, sprinkle with chopped parsley and dill, and serve warm with your favorite side.

Notes

  • Cod is best fresh, but thawed frozen fillets work too — just dry them well before baking.
  • Rinse your capers before using to keep the sauce from getting too salty.
  • If you prefer a dairy-free version, stick with coconut cream; it gives the sauce a silky texture with a light sweetness.
  • Pair with roasted asparagus or steamed rice to soak up that lemony sauce.