Steamed Black Cod

Black Cod Steamed with White Wine, Butter, Lemon & Capers

2 – 6oz Cod filets or any fish you like

1 lemon, slice half of it

2 Tbs butter

½ cup dry white wine

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 tsp capers

SplenDishes House Seasoning


Preheat oven to 375 degrees (f).

Using an oven proof skillet (with fitted lid), place 2 lemon slices on bottom then lay filets on each slice.  Pour wine in bottom of pan.  Season filets with House Seasoning and sprinkle with fresh thyme.  Place rosemary sprigs in with wine.  Top each filet with 1 Tbs butter then a lemon slice.  Spoon capers over lemon.

Bake covered for 15-20 minutes depending on thickness of filets.

Steamed Black Cod

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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