Description
This Baked Cod with Lemon-Dill Sauce is a light and flavorful seafood dish perfect for a healthy dinner. Tender cod fillets are seasoned with simple spices and baked to perfection, then served with a refreshing lemon-dill sauce made from Greek yogurt and herbs. It’s easy, nutritious, and ready in just 25 minutes.
Ingredients
Scale
For the Cod:
- 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)
For the 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)
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the cod fillets evenly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent the fish from sticking during baking.
- Season the Cod: Pat the cod fillets dry with a paper towel to remove excess moisture. Brush both sides with olive oil to help the seasoning stick and promote browning.
- Apply Spices: Season each fillet generously with salt, pepper, garlic powder, and paprika if desired. Arrange the fillets on the prepared baking sheet ensuring they are spaced apart.
- 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 the internal temperature reads 145°F (63°C).
- Make the Lemon-Dill Sauce: While the cod bakes, combine Greek yogurt, mayonnaise (if using), fresh dill, lemon juice, lemon zest, Dijon mustard, and minced garlic in a small bowl. Whisk until smooth. Season with salt and pepper to taste.
- Chill the Sauce: Cover the sauce and refrigerate it until ready to serve, allowing the flavors to meld.
- Rest and Plate: Remove the cod from the oven, let it rest for a minute to retain juices, then plate the fillets. Drizzle the lemon-dill sauce over the fish or serve it on the side as preferred.
- Garnish and Serve: Garnish each serving with fresh dill and lemon slices for added freshness and visual appeal before serving.
Notes
- Use fresh dill for best flavor, but dried dill can be substituted if necessary.
- The mayonnaise in the sauce is optional but adds creaminess; you can omit it for a lighter version.
- Cooking times may vary depending on fillet thickness—check doneness by testing if the fish flakes easily.
- Leftover sauce can be refrigerated for up to 3 days.
- Serve with steamed vegetables or a side salad for a complete meal.
