Lemon Dill Baked Cod with Roasted Potatoes
If you're looking for a dish that combines freshness and simplicity, this Lemon Dill Baked Cod is the perfect choice. Bursting with zesty lemon flavor and fragrant dill, this recipe delivers a light yet satisfying meal that's ready in under an hour. Paired with golden roasted potatoes, it's a complete dinner that feels special without any fuss.
Ingredients
- 4 cod fillets
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: In a bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
- Bake Potatoes: Place the potatoes in the oven and roast for about 20 minutes, or until they start to become golden brown.
- Prepare the Cod: While the potatoes are baking, in a small bowl, mix together olive oil, lemon zest, lemon juice, dill, salt, and pepper. Place the cod fillets on a lined baking sheet.
- Bake the Cod: After the potatoes have roasted for 20 minutes, remove them from the oven and push them to one side of the baking sheet. Place the cod fillets on the other side and brush the lemon-dill mixture generously over the fish.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the cod is flaky and the potatoes are golden and tender.
- Serve: Plate the baked cod alongside the roasted potatoes and garnish with additional dill and lemon wedges, if desired.
Cook’s tips
- Pat the cod fillets dry with paper towels before brushing on the lemon-dill mixture to help it adhere better and prevent excess moisture.
- For even cooking, ensure the potatoes are cut into similar-sized halves and spread in a single layer without overlapping.
- Use a meat thermometer to check the cod's internal temperature; it should reach 145°F (63°C) when fully cooked.
- If your cod fillets are thick, increase the final baking time by a few minutes, but check frequently to avoid overcooking.
- For extra crispy potatoes, flip them halfway through the initial 20-minute roast.
Substitutions
- Use salmon or halibut instead of cod for a richer flavor.
- Substitute 1 tablespoon of dried dill for the 2 tablespoons fresh dill.
- Replace baby potatoes with Yukon Gold or red potatoes cut into 1-inch chunks.
- Swap olive oil with avocado oil or melted butter for a different richness.
- If you don't have fresh lemon, use 2 tablespoons of bottled lemon juice and 1 teaspoon of lemon zest (if available).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes, or microwave on high for 1-2 minutes until warmed through. The potatoes may lose some crispness upon reheating.
Frequently asked questions
Can I use frozen cod fillets?
Yes, thaw them completely in the refrigerator overnight, then pat dry before using. Adjust the cooking time as needed, as frozen fillets may take a few minutes longer.
How do I know when the cod is done?
The cod should be opaque and flake easily with a fork. It should reach an internal temperature of 145°F (63°C) to be safe and perfectly cooked.
Can I add other vegetables to the baking sheet?
Absolutely! Asparagus, broccoli, or cherry tomatoes are great additions. Add them during the final 10-15 minutes of baking so they don't overcook.
What if I don't have fresh dill?
You can substitute 1 tablespoon of dried dill for the fresh dill, but fresh is preferred for its bright flavor. If using dried, add it to the sauce and let it sit for a few minutes to rehydrate.
