Baked Cod with Lemon-Caper Vinaigrette and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked cod fillets topped with a bright lemon-caper vinaigrette and fresh parsley for a light, flavorful seafood dish. This mediterranean-inspired seafood ready in about 23 minutes pairs (about 5 oz each) cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 15 min Serves 4 Mediterranean cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 4 cod fillets and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place the cod fillets in a baking dish and drizzle 2 tbsp olive oil over them. Bake for 12-15 minutes until the fish flakes easily with a fork.
  3. Step 3: While the cod bakes, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, and 1 minced garlic clove in a small bowl until combined.
  4. Step 4: Remove the cod from the oven and spoon the lemon-caper vinaigrette evenly over each fillet before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cod with Lemon-Caper Vinaigrette and Fresh Herbs take to make?

Total time is about 23 minutes (8 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Lemon-Caper Vinaigrette and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Lemon-Caper Vinaigrette and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Lemon-Caper Vinaigrette and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cod with Lemon-Caper Vinaigrette and Fresh Herbs?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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