Baked Cod with Lemon and Dill is a light, flavorful Swedish-inspired dish that brings together flaky white fish, tender potatoes, and fresh zucchini in one easy pan. Bright lemon juice and fragrant dill enhance the mild cod, creating a wholesome dinner that feels both comforting and elegant—perfect for busy weeknights or relaxed family meals.

Why You’ll Love This Recipe

This recipe is simple, fresh, and full of clean flavors. The cod bakes quickly, making it ideal for a fast dinner that doesn’t sacrifice taste.

You’ll love how:

• It’s a complete one-dish meal with protein and vegetables.
• The lemon and dill add a bright, Nordic-inspired flavor.
• It uses simple, wholesome ingredients.
• It’s light yet satisfying.
• It works beautifully with either fresh or frozen cod.
• The preparation is straightforward and beginner-friendly.

The mild taste of cod makes this recipe especially appealing to those who don’t usually enjoy fish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cod fillets (about 5–6 ounces each)

3/4 pound (340 g) baby gold potatoes, cut into quarters

1 medium zucchini, sliced into rounds

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 whole lemon, thinly sliced

1 teaspoon minced garlic

1/8 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons fresh dill, finely chopped

Directions

1. Preheat your oven to 400°F (200°C).
2. Lightly coat a 9 x 13-inch baking dish with cooking spray.
3. In a small mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, salt, black pepper, and chopped dill. Stir well to blend.
4. Place the quartered baby potatoes into the prepared baking dish. Pour half of the lemon-dill mixture over the potatoes and toss gently to coat.
5. Microwave the potatoes in the baking dish on high for 5 minutes to give them a head start on cooking. Carefully remove from the microwave.
6. Arrange the cod fillets and sliced zucchini in the baking dish with the potatoes.
7. Brush or spoon the remaining lemon-dill mixture evenly over the cod and vegetables.
8. Lay the lemon slices over the top of the fish.
9. Bake for 12 to 14 minutes, or until the cod is opaque and flakes easily with a fork.
10. Garnish with additional fresh dill if desired and serve immediately.

Servings and timing

Servings: 4 people

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Calories: Approximately 233 kcal per serving

Variations

Use wild pollock instead of cod if preferred.

Substitute fingerling potatoes for baby gold potatoes, cut into smaller pieces for even cooking.

Replace zucchini with asparagus, green beans, or cherry tomatoes for a different vegetable combination.

Add a sprinkle of paprika for a subtle smoky flavor.

Top with a spoonful of plain yogurt mixed with dill and lemon zest for a creamy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, place the cod and vegetables in an oven-safe dish and warm at 325°F (165°C) for about 8–10 minutes, or until heated through. You can also reheat gently in the microwave in short intervals to prevent the fish from drying out.

Freezing is not recommended, as the texture of the fish and zucchini may change after thawing.

FAQs

Can I use frozen cod?

Yes. Thaw the cod completely and pat it dry before baking to ensure even cooking.

How do I know when the cod is done?

The fish should be opaque and flake easily with a fork. Its internal temperature should reach 145°F (63°C).

Can I skip microwaving the potatoes?

Microwaving helps them cook evenly with the fish. If skipped, the potatoes may remain undercooked unless pre-roasted separately.

What type of potatoes work best?

Baby gold or fingerling potatoes work well because they cook quickly and have a creamy texture.

Can I prepare this dish ahead of time?

You can prep the vegetables and lemon-dill mixture in advance, but assemble and bake just before serving for the best texture.

Is dried dill a good substitute?

Fresh dill provides the best flavor. If using dried dill, use about 1 teaspoon since dried herbs are more concentrated.

Can I make this recipe dairy-free?

This recipe is naturally dairy-free as written.

What can I serve with this dish?

A simple green salad or cucumber salad pairs beautifully with the bright lemon and dill flavors.

Can I add more vegetables?

Yes, just be sure they are sliced thinly so they cook within the same time frame as the fish.

Is this recipe suitable for meal prep?

It can be used for short-term meal prep, but it is best enjoyed fresh for optimal texture and flavor.

Conclusion

Baked Cod with Lemon and Dill is a fresh and satisfying dish that highlights simple ingredients and classic Nordic flavors. With tender potatoes, delicate cod, and vibrant dill, this easy one-pan meal is perfect for bringing wholesome, elegant cooking to your weeknight table.

Print