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+ servings

Fish with Lemon Caper Sauce

A fish dinner that is quick and easy enough for weeknights, yet elegant enough for company.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Laura


  • 12 ounces cod or other firm white fish
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 tablespoon capers, well rinsed
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill or flat leaf parsley, minced (or 1 teaspoon dried dill)
  • 1/4 - 1/2 teaspoon kosher or sea salt, divided
  • freshly ground pepper


  1. Preheat oven to 400 degrees F. 

  2. Place the fish in a lightly greased cast iron or roasting pan or a sheet pan lined with parchment. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and ground pepper. Bake for approximately 15 minutes until the fish is opaque and flakes easily with a fork. 

  3. While the fish is cooking, put the oil and butter in a small saucepan and melt the butter. Add the capers and continue cooking for less than 1 minute, just until the capers are aromatic. Then take the sauce off the heat, add the lemon juice, zest, dill, salt and pepper. 

  4. Once the fish is done and plated, serve topped with sauce. 

Recipe Notes

You can serve all of the sauce on top of the fish, or use only a small spoonful, reserving the rest for diners to add at their discretion. 

If you accompany the fish with vegetables that also go well with lemon caper sauce, you might make an extra portion of the sauce to serve on the side.