Baked Cod with Parsley-Caper Vinaigrette and New Potatoes
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 ready in about 40 minutes pairs (6 oz each) 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.
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
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.
Frequently asked questions
How long does Baked Cod with Parsley-Caper Vinaigrette and New Potatoes take to make?
Total time is about 40 minutes (10 min prep + 30 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 Parsley-Caper Vinaigrette and New Potatoes?
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 Parsley-Caper Vinaigrette and New Potatoes?
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 Parsley-Caper Vinaigrette and New Potatoes 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 Parsley-Caper Vinaigrette and New Potatoes?
British 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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