Baked Cod Piccata
White fish fillet baked with lemon, capers, and butter sauce. Finished with fresh herbs and served alongside roasted vegetables.
Ingredients
Method
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Pat cod fillets dry with paper towels. Season both sides with salt and black pepper.
Toss roasted vegetables with 2 tbsp olive oil, salt, and pepper. Spread on one side of the baking sheet.
Roast vegetables for 10 minutes until beginning to soften.
Brush cod fillets with 1 tbsp olive oil on the flesh side. Arrange over vegetables on the sheet.
Bake for 10–12 minutes until cod flakes easily with a fork and reaches 145°F internally.
While fish cooks, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in lemon juice, lemon zest, and capers. Simmer for 2 minutes until slightly thickened. Season with a pinch of salt and pepper.
Transfer cod and vegetables to a serving platter. Drizzle piccata sauce over the fish.
Garnish with fresh parsley and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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