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Baked Cod with Lemon and Capers Recipe

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4 from 9 reviews

Baked Cod with Lemon is a simple and healthy seafood dish featuring fresh cod fillets coated in a flavorful lemon, garlic, and caper sauce. The fish is lightly dredged in a seasoned flour mixture, seared in a skillet with olive oil and garlic, then finished by baking in the oven until tender and flaky. This recipe offers a perfect balance of bright citrus and savory herbs in an easy-to-make meal ideal for weeknights or special occasions.

Ingredients

Fish and Coating

  • 4 skinless 1 1/2-inch thick cod fillets, about 6 ounces each
  • 1/2 cup flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Lemon Sauce and Garnish

  • 2 lemons, juiced
  • 1/4 cup olive oil, divided
  • 2 tablespoons butter, melted
  • 4 garlic cloves, minced
  • 6 ounces capers
  • Fresh parsley for garnish

Instructions

  1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the cod later.
  2. Prepare Lemon Sauce: In a shallow bowl, combine the lemon juice, 2 tablespoons olive oil, and melted butter. Stir the mixture until well blended and set aside.
  3. Mix Flour Coating: In a separate shallow bowl, whisk together the flour, sweet paprika, dried oregano, dried basil, salt, and black pepper. This will form the seasoned coating for the cod.
  4. Coat the Cod: Pat each cod fillet dry with paper towels. Brush both sides of each fillet with the lemon sauce, then dredge in the seasoned flour mixture, shaking off any excess coating. Place coated fillets on a plate.
  5. Heat Olive Oil and Garlic: Heat the remaining 2 tablespoons of olive oil in a large cast iron or non-stick skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  6. Sear the Cod: Place the cod fillets in the hot skillet and cook for 2 minutes on each side to develop a light crust.
  7. Bake the Cod: Turn off the stove heat. Stir in the capers and the remaining lemon sauce into the skillet. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the cod is opaque, flakes easily with a fork, or reaches an internal temperature of 145°F.
  8. Garnish and Serve: Remove the skillet from the oven, garnish the cod with fresh parsley, and serve immediately for the best flavor and texture.

Notes

  • Store leftovers in a glass airtight container once cooled; they will keep for 2 to 3 days in the refrigerator.
  • To reheat thicker fillets, place on a wire rack over a rimmed baking sheet, cover with foil, and warm in a 275-degree oven until they reach 125 to 130 degrees, approximately 15 minutes for 1-inch-thick fillets.

Find it online: https://marthatasty.com/baked-cod-with-lemon-and-capers-recipe/