Lemon-Dill Baked Cod
Flaky, tender cod fillets baked until just opaque and finished with bright lemon and fresh dill. The butter infuses the fish with richness while the lemon juice and zest add a clean, zesty finish that pairs beautifully with roasted vegetables or a simple green salad.
For 4 servings
- prep
Preheat oven and prepare the baking dish.
1.Preheat oven to 400°F (200°C).2.Lightly grease a baking dish with a small pat of butter or a spritz of oil. - prep
Pat cod fillets dry and season.
Use paper towels to pat the cod fillets completely dry. Arrange them in the prepared baking dish in a single layer. Season evenly with salt and freshly ground black pepper on all sides.
TIPDry fillets give you better browning and prevent the fish from steaming in its own liquid. - mix
Make the lemon-dill butter sauce.
1.In a small bowl, combine the melted butter, lemon juice, lemon zest, and minced garlic.2.Stir in half of the chopped fresh dill. - bake · ~15 min
Pour sauce over cod and bake.
1.Spoon the lemon-dill butter mixture evenly over the cod fillets.2.Place the baking dish in the preheated oven.3.Bake for 12 to 15 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).TIPCheck at the 12-minute mark — cod goes from perfectly opaque to overcooked quickly. Look for flesh that just begins to separate into flakes. - garnish
Garnish with fresh dill and lemon slices.
Remove from the oven and spoon any pan juices over the fillets. Scatter the remaining fresh dill on top and arrange lemon rounds around the fish. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the cod fillets completely dry before seasoning to ensure they sear rather than steam.
- 2Use a fish spatula or thin metal turner to lift the cooked fillets; they are delicate and can break easily.
- 3Check for doneness at 12 minutes: the flesh should just begin to flake and be opaque at the thickest part.
- 4If your fillets vary in thickness, cut them into even portions so they cook at the same rate.
- 5Reserve the fresh dill for the end; adding it before baking dulls its vibrant flavor and color.
- 6Save the lemon juice to add just before serving; the acid fades during baking and tastes brighter when fresh.
Adapt it for your goals.
Herb swap
Replace dill with fresh parsley, tarragon, or chives for a different herbal profile. Tarragon lends a subtle anise note that pairs beautifully with lemon and fish.
dairy freeDairy-free
Substitute the butter with extra-virgin olive oil or ghee for a dairy-free version that still adds richness without the milk solids.
spicy kickSpicy kick
Add 1/4 teaspoon red pepper flakes or a thinly sliced Fresno chile to the butter sauce for gentle heat that contrasts the bright lemon and cool dill.
low carbLow-carb
Serve the cod over sautéed spinach or zucchini ribbons instead of rice or potatoes to keep the meal low in carbohydrates while still satisfying.
lemon thymeLemon-thyme
Swap dill for 1 teaspoon fresh thyme leaves and use lemon zest only (omit juice) for a more earthy, savory version that pairs well with roasted potatoes.
Why this is on our healthy list.
Lean Protein Source
Cod is naturally low in fat and calories while providing high-quality protein that supports muscle maintenance and repair.
Rich in Selenium
A serving of cod supplies a significant amount of selenium, an antioxidant mineral that supports thyroid function and immune health.
Vitamin D Boost
Cod is one of the best natural food sources of vitamin D, which is essential for bone health and calcium absorption.
Low Mercury Choice
Cod is a low-mercury fish, making it a safe regular option for adults and children when eaten as part of a balanced diet.
Heart-Healthy Fats
The small amount of butter in this recipe adds richness, but cod itself provides omega-3 fatty acids that support cardiovascular health.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat them extremely dry before seasoning to avoid excess moisture that can make the fish watery.
