Baked Cod with Lemon-Caper Vinaigrette and Herb Salad

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

Moist baked cod fillets topped with a bright lemon-caper vinaigrette and fresh parsley and dill salad. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each) cod fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F. Lightly oil a baking dish with 1 tbsp olive oil.
  2. Step 2: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place fillets in the prepared baking dish.
  3. Step 3: Drizzle 2 tbsp olive oil evenly over the cod and bake for 12-15 minutes until the fish flakes easily with a fork.
  4. Step 4: While the cod bakes, whisk together 2 tbsp lemon juice, 2 tbsp chopped capers, 1 minced garlic clove, and 1 tbsp olive oil in a small bowl to create the vinaigrette.
  5. Step 5: In another bowl, combine 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill.
  6. Step 6: When the cod is done, spoon the lemon-caper vinaigrette over each fillet and sprinkle the fresh herb salad on top before serving.

Frequently asked questions

How long does Baked Cod with Lemon-Caper Vinaigrette and Herb Salad take to make?

Total time is about 25 minutes (10 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 Herb Salad?

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 (6 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Lemon-Caper Vinaigrette and Herb Salad?

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 Herb Salad 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 Herb Salad?

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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