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Baked Cod and Asparagus in Garlic Lemon Caper Sauce in Foil

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white fish, seafood recipes, fish with capers, pacific cod fillets, how to cook cod

Pacific Cod and Asparagus with Garlic Lemon Caper Sauce baked in foil! A delicious and easy recipe to cook any white fish – Pacific Cod (on photos), tilapia, halibat, mahi mahi, sea bass, etc. Healthy, low carb, gluten free recipe!

asparagus, how to cook asparagus, fish and veggies, fish and vegetables

how to cook fish, best cod recipes, how to cook pacific cod, baked cod, healthy cod

healthy fish recipes, how to cook pacific cod, best fish recipes, easy fish recipes, best baked fish


Baked Cod and Asparagus in Garlic Lemon Caper Sauce in Foil

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Baked Cod and Asparagus in Garlic Lemon Caper Sauce in Foil


  • 4 fillets pacific cod
  • 1 lb asparagus, ends trimmed
  • salt and pepper
  • Italian herbal seasoning (thyme, oregano)
  • 4 garlic cloves, minced
  • thinly sliced lemon
  • 1/4 cup capers, drained
  • 4 tablespoons butter


  1. Preheat oven to 400 F.
  2. Prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded).
  3. Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt and pepper. Place each fish fillet on top of asparagus. Season each fillet with a pinch of Italian herbal seasoning, salt, and pepper, and sprinkle minced garlic over each fillet and asparagus.
  4. Top each fish fillet with a thin lemon slice. Sprinkle 1 tablespoon of capers over each fillet. Top each fillet with 1 tablespoon butter, thinly sliced.
  5. Wrap the foil ends over the top of the fish to completely enclose it but do not wrap too tightly or too close to the fish - leave some space.
  6. Place foil-wrapped fish fillets on a baking sheet. Bake for 20 minutes at 400 F until the fish is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet.



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{ 2 comments… add one }
  • Carina Simeon July 30, 2016, 9:05 am

    Oh Julia – what a beautifully presented fish treat. It has all the ellements we both love. Jo, my husband, as a Keralite, HAS to have his daily ‘fix’ of fish and since I introduced him to Capers in Italy years ago, he can not get enough of them :). So within the next few days no doubt I will be using a nice piece of Tilapia for your recipe. Thank you, Carina

  • max August 5, 2016, 1:12 pm

    thanks for sharing this recipe! It looks delicious !

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