Place half of your lemon slices on the bottom of your baking dish and then place the cod fillets in your baking dish being sure that they don't overlap.
1 lemon, thinly sliced, 4 6 ounce cod fillets
Divide the butter mixture into fourths and spread evenly over the top of each cod fillet. Arrange the remaining lemon slices over the top of the fish.
Bake, uncovered, in the middle rack of your oven for 13 - 15 minutes or until the fish is flaky and cooked through.
Remove fish from the oven and transfer it carefully to another dish. (You will be using the liquid which remains in the baking dish for your pasta sauce).
For the pasta
Fill a large pot with water and add 1 tsp salt. Bring to a boil and cook pasta according to the package directions.
500 grams pappardelle pasta, 1 tsp salt
Meanwhile, in another large pot heat the butter and the olive oil over medium heat and saute the garlic for 1 - 2 minutes. Next add the capers and saute for an additional minute. Pour in the liquid released from baking your cod and cook for another minute, stirring constantly. Add the dill, parsley, lemon rind and artichoke hearts and stir well. Add the drained pasta and stir well until the pasta is coated with the sauce.