Baked Cod with Parsley-Caper Vinaigrette and New Potatoes

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cod fillets baked with lemon and herbs, topped with a bright parsley-caper vinaigrette and served alongside buttery new potatoes. This British-inspired seafood recipe, ready in about 40 minutes, pairs cod fillets, new potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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: 30 min Serves 4 British cuisine 330 cal/serving

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Ingredients

4 pieces (6 oz each) cod fillets
1 lb new potatoes
3 tbsp olive oil
2 tbsp lemon juice
1/3 cup, finely chopped fresh parsley
2 tbsp, drained and chopped capers
1, minced garlic clove
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Scrub 1 lb new potatoes and cut into halves. Toss with 1 tbsp olive oil, 1/2 tsp salt, and roast on a baking sheet for 25 minutes until tender and golden.
Step 2: While potatoes roast, place 4 cod fillets in a baking dish, drizzle with 2 tbsp olive oil, 1 tbsp lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Bake cod fillets in the oven with potatoes for 12-15 minutes until fish is opaque and flakes easily with a fork.
Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/3 cup finely chopped fresh parsley, 2 tbsp chopped capers, 1 minced garlic clove, and a pinch of salt and pepper to make the vinaigrette.
Step 5: Serve the baked cod topped with parsley-caper vinaigrette alongside the roasted new potatoes for a fresh, light meal.