Best 2 Lemon Caper Baked Cod Recipes

LEMON-CAPER BAKED COD

Lemon-Caper Baked Cod image

Vacation on a plate is the only way to describe this buttery and flaky Lemon-Caper Baked Cod. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup butter, cubed
2 tablespoons lemon juice
1/4 teaspoon garlic pepper blend
1/4 teaspoon grated lemon zest
2 tablespoons capers, drained
4 cod or haddock fillets (6 ounces each)
1/2 teaspoon seafood seasoning
1 tablespoon crumbled feta cheese

Steps:

In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 256 calories, Fat 13g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 441mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS

Easy Pan-Seared Cod with Lemon, Olives and Capers image

A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!

Provided by Marilena Leavitt

Categories Seafood Main

Time 14m

Yield 2

Number Of Ingredients 8

Ingredients

2 pieces of cod, ¾"- 1" thick, (about 6 oz. each)
--- sea salt and freshly ground pepper
2-3 TBSP. olive oil (or, neutral oil)
½ medium lemon (zested and sliced)
1 garlic clove, finely minced
6 olives, black and green, chopped
1 TBSP. small capers, rinsed and dried
2 TBSP. tender celery leaves (or parsley)

Steps:

Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
In a small bowl, combine the garlic, olives, and capers.
Zest the lemon and cut it into thin slices
Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.