Baked Cod with Lemon (Printable)

Tender cod baked with lemon, capers, shallots, and fresh parsley for a bright, flavorful dish.

# What You'll Need:

→ Fish

01 - 4 boneless cod fillets (approximately 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 - 1/2 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)

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat cod fillets dry with paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, whisk olive oil, lemon juice, lemon zest, salt, and black pepper together. Brush this mixture evenly over the cod fillets.
04 - Sprinkle minced shallot and rinsed capers over the fillets, then lay one thin lemon slice atop each piece.
05 - Bake in the preheated oven for 18 to 20 minutes, until the cod flakes easily with a fork and is opaque throughout.
06 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Cooking Tips:

01 -
  • It comes together in thirty minutes flat, which means you can actually make it on a weeknight without stress.
  • The fish stays impossibly tender while the capers and lemon keep everything bright and interesting.
  • It's naturally gluten-free and low-carb, so you don't have to apologize to anyone at the table.
02 -
  • Overcooked cod turns from tender to rubbery in about ninety seconds, so pull it out the moment it flakes; it'll keep cooking slightly as it rests.
  • The thickness of your fillets matters more than the cooking time—thicker pieces need longer, thinner ones much less, so watch the fish itself rather than the clock.
03 -
  • Use a fish spatula if you have one—it's angled just right for sliding under delicate fillets without breaking them.
  • The parchment paper isn't just about cleanup; it keeps the fish moist and helps it cook evenly, so don't skip it.

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