Description
This Baked Cod with Lemon-Dill Sauce is a light, flavorful seafood dish perfect for a quick and healthy weeknight dinner. Tender cod fillets are seasoned and oven-baked to flaky perfection, then topped with a refreshing, creamy lemon-dill sauce made with Greek yogurt, fresh herbs, and a hint of garlic. Ready in just 25 minutes, this recipe is an effortless way to enjoy a nutritious and delicious meal.
Ingredients
Scale
Fish and Seasoning
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- Lemon slices (for garnish)
Lemon-Dill Sauce
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise (optional, for a creamier texture)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for a perfectly baked cod.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent the fillets from sticking during baking.
- Season the Cod: Pat the cod fillets dry with a paper towel to remove excess moisture. Brush both sides of each fillet with olive oil to keep the fish moist and flavorful.
- Add Spices: Season the cod fillets evenly with salt, pepper, garlic powder, and paprika if using. Arrange the fillets on the prepared baking sheet so they cook evenly.
- Bake the Cod: Place the baking sheet in the preheated oven and bake the cod for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Make the Lemon-Dill Sauce: While the cod is baking, whisk together Greek yogurt, mayonnaise (if using), fresh dill, lemon juice, lemon zest, Dijon mustard, and minced garlic in a small bowl. Season the sauce with salt and pepper to taste.
- Chill the Sauce: Cover the bowl with the sauce and refrigerate until ready to serve to let the flavors meld and the sauce chill.
- Serve: Remove the baked cod from the oven and let it rest for a minute. Plate the fillets and either drizzle with the lemon-dill sauce or serve it alongside.
- Garnish: Finish the dish by garnishing with additional fresh dill and lemon slices for a bright and attractive presentation.
Notes
- You can substitute sour cream for Greek yogurt in the sauce for a tangier flavor.
- Adjust the seasoning and amounts of garlic and dill in the sauce to suit your taste.
- Use fresh dill whenever possible; dried dill can be used but use about one-third the amount for best flavor.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning or sauce.
- Ensure the cod fillets are evenly sized for consistent cooking.
- Internal temperature of 145°F (63°C) ensures the fish is safely cooked but still moist and tender.
- The optional paprika adds mild smoky flavor and beautiful color.
