Baked Cod with Lemon

March 17, 2020

This is a combination of sweet lemon juice and salty seasoning and capers that creates a simple yet refined cod dish.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4-6 servings


4 skinless 1 1/2-inch thick cod fillets, about 6 ounces each

4 garlic cloves, minced

6 oz. capers

For the Lemon Sauce

2 lemons, juiced

1/4 cup olive oil, divided

2 tbsp butter, melted

For the Crust

1/2 cup flour

1 tsp sweet paprika

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp salt

1/8 tsp black pepper


fresh Italian parsley, chopped


1Preheat the oven to 400 degrees F.

2Place two shallow bowls on the counter. In one combine the lemon sauce ingredients: the lemon juice, 2 Tablespoons olive oil and butter. Stir until combined and set aside.

3In the other shallow bowl mix together the flour, paprika, oregano, basil, salt and pepper and set aside.

4Pat each of the cod pieces dry and then coat both sides with the lemon sauce and then the flour mixture. Shake any excess flour mixture off of the cod and place it on a plate. Repeat for each of the cod fillets.

5In a large cast iron or non-stick skillet heat the remaining 2 Tablespoons olive oil over medium high heat. Place each cod filet in the skillet and cook on both sides for two minutes each.

6Turn the heat off, stir in the capers and the remaining lemon juice sauce and place the skillet in the oven and bake for 8-10 minutes or until the cod is opaque and flakes easily with a fork, or reachers an internal temperature of 145 degrees F.

7Garnish with Italian parsley and serve immediately.

This recipe originally appeared on


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