Denise says:

  • Baking cod fish with lemon and capers is a great combination, which allows the flavour of the fish to be the highlight of the dish.
  • The lemon elevates the flavour of the cod, while the salty brine from the capers helps to enhance the natural fish taste.
  • With 5 minutes of preparation and 20 minutes to bake, it’s simple, quick and delicious!
  • Preparation Time:  5 minutes
  • Cooking Time: 25 minutes
  • Serves: 4


  • 250g baby new potatoes boiled until soft
  • 4 fillets cod fish (about 150g per fillet) – try to get thick pieces rather than long and thin
  • 50g capers – drained
  • 2 whole lemons – slice one lemon into 2cm slices, save the second for garnish
  • 2 tablespoons olive oil
  • 2 cloves garlic – finely minced
  • 250g cherry tomatoes – cut in half
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper
  • 4 stalks cavolo nero


  1. Preheat oven to 400°F / 200°C / Gas Mark 6.
  2. Lay down rows of sliced lemon onto a baking dish – the rows should be long enough to allow the entire pieces of fish to sit on top.
  3. Salt and pepper both sides of the fish and lay one fillet onto each row of sliced lemons.
  4. Add cherry tomatoes and soft boiled potatoes.
  5. Sprinkle the capers over the top of the fish.
  6. Whisk together the olive oil, garlic, thyme and oregano.  Drizzle evenly over each fillet.
  7. Bake for 20 minutes.
  8. Remove the dish, add the cavolo nero and bake for a final 5 minutes.
  9. Serve with fresh lemon wedges and fresh oregano leaves.