Baked Cod with Lemon and Caper Sauce
Baked cod is a classic dish that's easy to make and packed with flavor. This recipe uses a simple lemon-caper sauce to brighten up the fish, and it's finished with a touch of white wine for an extra boost of acidity. The result is a light and refreshing dish that's perfect for a weeknight dinner.
Cod is a type of white fish that's known for its mild flavor and flaky texture. It's a popular choice for baked dishes because it cooks quickly and evenly. Lemon and capers are classic flavorings for cod, and they add a bright and tangy flavor to the fish. White wine is also a common addition to baked cod recipes, as it helps to deglaze the pan and add a bit of acidity to the dish. This recipe is inspired by a classic French dish called "sole meunière," which is made with sole fillets that are dredged in flour and then sautéed in butter. In this recipe, we're using cod instead of sole, and we're baking it instead of sautéing it. The result is a dish that's just as flavorful as the original, but it's much easier to make.
Baked Cod with Lemon and Caper Sauce Baked Cod with Lemon and Caper Sauce Baked Cod with Lemon and Caper Sauce Baked Cod with Lemon and Caper Sauce
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound cod fillets
  • 1 lemon, zested and juiced
  • 1/4 cup capers
  • 2 tablespoons chopped parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white wine (optional)
  • 1 tablespoon butter (optional)
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Pat the cod fillets dry with paper towels.
  4. In a small bowl, whisk together the lemon zest, lemon juice, capers, parsley, olive oil, salt, and pepper.
  5. Brush the cod fillets with the lemon-caper sauce.
  6. Place the cod fillets on the prepared baking sheet.
  7. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
  8. If desired, deglaze the baking sheet with the white wine and butter, stirring to combine.
  9. Serve the cod fillets with the lemon-caper sauce.
Why It Works
  • The lemon-caper sauce adds a bright and tangy flavor to the cod.
  • The white wine deglazes the pan and adds a bit of acidity to the dish.
  • Baking the cod instead of sautéing it makes it easier to cook evenly.