Baked Cod with Lemon and Capers

When I need dinner in a hurry, I reach for frozen seafood. It’s easy to thaw, and cooks in a jiffy. Whether I’m baking individually packaged fish fillets or stir-frying shrimp, having a seafood stash in my freezer makes it simple to pull together a tasty and healthy meal in 30 minutes. This baked cod with lemon and capers is a perfect example.

Mild, flaky cod fillets bake quickly, and they feel completely restaurant-worthy when they’re coated with a quick lemon-caper butter sauce and finished with a sprinkle of feta. Cod is an excellent source of lean protein, and the butter sauce tastes indulgent without feeling heavy. Serve it with simple vegetables or a whole grain such as brown rice or quinoa, and you’ve got a quick, healthy dinner that feels special any night of the week.

Ingredients for Baked Cod with Lemon and Capers

• Butter: Rich, creamy butter forms the base of the lemon and caper sauce. Cutting it into cubes helps it melt quickly and evenly in the microwave.
• Lemon zest and juice: Fresh lemon adds bright, zippy acidity that balances the richness of the butter. One medium lemon should be plenty to yield 2 tablespoons of juice and a pinch of zest for the sauce. For maximum juice, roll the lemon firmly on the counter before cutting it—and always zest lemons first, and juice them second.
• Spices: Garlic-pepper blend adds aromatic warmth and a gentle kick, while seafood seasoning adds bold, zesty notes and a bit of spice.
• Capers: Small-but-mighty capers add a briny, tangy pop that brightens the richness of the buttery sauce. Rinse and drain them first if you prefer a milder, less salty flavor.
• Cod fillets: Mild, flaky cod soaks up the buttery lemon flavor beautifully. Look for thicker center-cut fillets for a meatier texture, or swap in haddock for an equally tasty alternative that cooks in the same amount of time.
• Feta cheese: Just a tablespoon of crumbled feta cheese adds a touch of tangy richness without overpowering the dish. If you don’t want to purchase a tub of feta for just a spoonful, a sprinkle of grated Parmesan or crumbled goat cheese works just as well.

Directions

Step 1: Make the lemon butter

Preheat your oven to 425°F. In a small microwave-safe bowl, place the butter, lemon juice, garlic pepper and lemon zest. Microwave them on high, uncovered, for 45 to 60 seconds or until the butter has melted.

Stir in the capers.

Step 2: Prepare the cod

Arrange the cod fillets in an ungreased 13×9-inch baking dish. Sprinkle the fillets with the seafood seasoning, then spoon the warm lemon-butter mixture evenly over the fish. Scatter the crumbled feta over the top.

Step 3: Bake the cod

Bake the cod, uncovered, for 10 to 15 minutes or until it flakes easily with a fork.

Editor’s Tip: Bake time will vary based on the thickness of your fillets. Not sure if the fish is done? Insert a digital thermometer into the thickest part; it’s ready when the temperature reaches 145°.

Recipe Variations

• Try a different fish: Replace the cod with another mild white fish such as haddock, tilapia or halibut. Just adjust the bake time as needed; thinner fillets will cook slightly faster, while thicker ones may require a few extra minutes.
• Add fresh garlic: For a more aromatic sauce, stir one or two cloves of freshly minced garlic into the butter before microwaving it.
• Replace the capers: Not a caper fan? No problem! You can leave them out or use whole, pitted, or sliced green olives for a similar briny flavor.
• Turn up the Mediterranean vibes: For extra color and tanginess, add a handful of halved cherry tomatoes, pitted or sliced Kalamata olives, or a few drained and chopped marinated artichoke hearts to the baking dish.
• Include herbs: Stir a teaspoon of mixed dried herbs like Italian seasoning or herbes de Provence into the lemon butter for an earthy boost, or sprinkle the fillets with chopped fresh parsley after baking them for a bright pop of green.

How to Store Baked Cod with Lemon and Capers

Cod is a delicate, lean fish, so it’s best enjoyed fresh for the best texture and flavor. If you have leftovers, transfer the baked fillets and any remaining sauce to an airtight container and store them in the refrigerator for up to four days.

Can you freeze baked lemon caper cod?

Yes, you can freeze baked cod with lemon and capers, but you may lose some of the delicious sauce in the process. Let the fillets cool completely, then wrap each one individually in storage wrap. Before sealing them up, spoon a little sauce from the bottom of the baking dish over each piece to help lock in flavor and moisture.

Place the wrapped fillets in a freezer-safe container or resealable bag and freeze them for up to three months. Thaw the fish overnight in the refrigerator, then gently reheat it in the oven.

How do you reheat baked lemon caper cod?

To reheat leftover lemon caper cod, place it in a baking dish and cover it loosely with foil to keep it from drying out. Warm it in a 325° oven for about 10 minutes or just until it’s heated through. You can microwave leftover fish, but stick to 30-second increments at reduced power to avoid overcooking it, which will turn the cod rubbery.

Baked Cod with Lemon and Capers Tips

Can I use frozen cod?

Yes! Fresh or frozen cod fillets both work beautifully in this recipe. Be sure to thaw frozen fish according to package directions and gently pat it dry before adding the seafood seasoning and lemon-caper butter. Frozen fillets will release moisture as they thaw, and drying them will keep the sauce from turning watery.

Can I use a different protein with the lemon-caper butter?

Absolutely. Any mild, flaky white fish, such as haddock, tilapia or halibut, pairs well with the lemon-caper butter. You can even swap in shrimp or boneless skinless chicken cutlets for cod fillets, but you’ll need to adjust the cook time. Shrimp will bake in 8 to 10 minutes, while thin chicken breasts will need closer to 20 minutes. When in doubt, check the internal temperature to be sure your protein is safely cooked through.

What can you serve with baked cod with lemon and capers?

Lighter sides are a natural match for this bright, aromatic dish. Try pairing baked cod in lemon-caper sauce with simple vegetable sides, such as green beans, steamed broccoli, roasted asparagus or simple salads. Round out the meal with a cozy starch like herbed rice pilaf, couscous or roasted red potatoes to soak up the rich, buttery sauce.