Baked Cod with Lemon Dill Sauce Easy Weeknight Fish Recipe

Introduction

Let me set the scene: the first time I pulled this tender baked cod from my oven, the aroma of fresh dill and lemon zest was so inviting that even my neighbor commented from the hallway. You know the scent—that clean, briny freshness mixed with a hint of buttery richness. It’s the kind of smell that makes you peek into the oven every few minutes, just to see if it’s ready yet. As the cod fillets baked, their edges turned opaque and flaked perfectly at the touch of a fork. I remember pausing right there, spoon in hand, marveling at how the creamy lemon dill sauce gently pooled around the fish, promising pure comfort.

The first time I tasted this baked cod with lemon dill sauce, I was instantly hooked. There’s something about that bright citrus hitting the mellow sweetness of the fish, all tied together with a creamy, herb-laced finish. It felt like the kind of recipe my grandma would’ve loved—simple, nourishing, and a little bit fancy without trying too hard. I wish I’d discovered how easy cod could be years ago (honestly, I think I spent too long making fish seem way harder than it is).

My family couldn’t stop sneaking bites from the pan before dinner was even served (and, let’s face it, neither could I). This dish has become our go-to for busy weeknights, cozy dinners, and even Sunday brunches when we want something special but not fussy. It’s dangerously easy—one of those recipes you’ll want to bookmark for gatherings, gifting meals to friends, or just brightening up your Pinterest board. After testing it a dozen times (in the name of research, naturally), I can say it’s a staple in our home. Trust me—this baked cod feels like a warm hug, and you’re going to want to make it again and again.

Why You’ll Love This Recipe

Over the years of tinkering with fish recipes, I’ve learned what truly makes a dish stand out. This baked cod with lemon dill sauce isn’t just another fish dinner—it’s the result of many kitchen experiments, family taste-tests, and weeknight time crunches. Here’s why you’ll love it:

• Quick & Easy: Ready in about 30 minutes, so you can whip up a delicious meal even on your busiest days.
• Simple Ingredients: No fancy shopping trips required. Most items are pantry staples or fridge regulars—you probably have them right now.
• Perfect for Any Occasion: Ideal for cozy weeknights, casual entertaining, light Sunday suppers, or even a special brunch.
• Crowd-Pleaser: Kids love the mild flavor, adults love the creamy sauce, and everyone asks for seconds.
• Unbelievably Delicious: The cod comes out melt-in-your-mouth tender, while the lemon dill sauce adds a tangy, creamy kick that’s pure comfort food.

What makes baked cod with lemon dill sauce different from the rest? Well, I blend the sauce with a touch of Greek yogurt for a lighter, tangier finish, and freshly chopped dill (instead of dried) for that vibrant, just-cut flavor. Plus, baking the cod gently in a little olive oil keeps it moist and flaky—none of that dried-out fish you might remember from childhood. This is comfort food, reimagined: healthier, faster, but with all the soul-soothing satisfaction you crave.

If you’re out to impress guests without breaking a sweat, or just want to upgrade your weeknight routine, this recipe is your new best friend. It’s the kind that makes you close your eyes after the first bite, savoring every forkful. Honestly, I can’t think of a better way to turn a simple meal into something memorable!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are easy to find in any grocery store, and you can swap a few things depending on what’s in season or what you have on hand. Here’s what you’ll need:

• For the Cod:
  • 4 cod fillets (about 6 oz/170g each), fresh or thawed if frozen (look for firm, bright-white fillets for best results)
  • 1 tablespoon olive oil (extra virgin preferred, adds richness)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon paprika (optional, for a hint of smokiness and color)
• For the Creamy Lemon Dill Sauce:
  • 1/2 cup (120g) Greek yogurt (full-fat or 2%—I love FAGE for creaminess, but any brand works)
  • 2 tablespoons mayonnaise (adds a smooth, silky texture—Hellmann’s is my go-to)
  • 2 tablespoons fresh dill, finely chopped (dried dill can work in a pinch, use 2 teaspoons)
  • 1 tablespoon fresh lemon juice (about half a lemon, plus extra for serving)
  • 1 teaspoon lemon zest (zest before juicing for best flavor)
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder if you’re in a hurry)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• Optional Garnishes:
  • Extra chopped dill
  • Additional lemon slices or wedges
  • Capers (for extra briny punch, if you like)

If you’re gluten-free, this recipe is naturally safe. For dairy-free folks, swap Greek yogurt and mayo for coconut yogurt and vegan mayo—you won’t miss a beat! No fresh dill? Try parsley or chives for a different herbal note. In summer, I sometimes add a handful of chopped fresh basil for a twist (it’s delicious). And if cod isn’t available, you can use haddock, pollock, or even halibut—the sauce works beautifully with any mild white fish. I always encourage folks to use what’s fresh and local when possible.

Equipment Needed

One of the best things about this baked cod with lemon dill sauce is that you don’t need any fancy gadgets. Here’s what you’ll want to have ready:

• Baking dish or sheet pan (ceramic or glass is great for easy cleanup)
• Mixing bowl (for the creamy sauce)
• Measuring spoons and cups (accuracy helps with the sauce balance)
• Zester or fine grater (for lemon zest; a microplane works wonders)
• Sharp chef’s knife (for chopping dill and slicing lemon)
• Spatula or fish turner (for serving the cod without breaking it)

If you don’t have a zester, the fine side of a box grater does the trick (just watch your knuckles—been there, done that). I’ve baked cod on both metal sheet pans and ceramic dishes; both work, but ceramic retains heat nicely and keeps the fish tender. If you’re on a budget, basic tools are totally fine—no need for anything pricey. Just keep your knife sharp and your baking dish clean, and you’re set!

Preparation Method

Let’s break this down step-by-step so your baked cod with lemon dill sauce turns out perfectly every time. Here’s how I do it (with all the little tricks I’ve learned):

1. Preheat the oven: Set your oven to 400°F (200°C). Let it heat up while you prep the cod—this ensures even cooking.
2. Prep the cod fillets: Pat the cod fillets dry with paper towels (this helps the seasoning stick and keeps the fish from steaming). Place them in a lightly oiled baking dish or on a parchment-lined sheet pan.
3. Season the fish: Brush the fillets with olive oil. Sprinkle evenly with kosher salt, black pepper, and paprika (if using). The paprika gives a lovely golden color—just a little goes a long way.
4. Make the creamy lemon dill sauce: In a medium mixing bowl, combine Greek yogurt, mayonnaise, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning—sometimes I add a pinch more salt or a dash of lemon juice for extra zing.
5. Spoon or spread sauce: Spoon about half of the sauce evenly over the cod fillets—don’t worry if it runs off a bit, it’ll help keep the fish moist. Reserve the rest for serving (I like to keep some for dipping crusty bread!).
6. Bake: Slide the dish into your preheated oven. Bake for 15-18 minutes, or until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C). If your fillets are thicker than 1 inch, add a few minutes; thinner fillets may need less time.
7. Check doneness: Look for the edges to separate gently and the center to lose all translucency. If the fish seems watery, give it another minute or two. If it’s dry, you’ve gone too far—next time, check a minute earlier!
8. Rest and garnish: Let the cod rest for 2 minutes in the dish (keeps it juicy). Sprinkle with extra dill, lemon slices, or capers if desired.
9. Serve: Plate each fillet, spoon more sauce on top, and serve warm with your favorite sides.

Prep notes: If you’re making for a crowd, you can double the sauce recipe easily. For extra efficiency, chop the dill and zest the lemon while the oven heats. If your cod sticks to the pan, use a thin spatula to gently lift—it happens! And if you want a slight crust, broil for the last 1-2 minutes (watch closely). My biggest tip: don’t overbake. Cod goes from tender to dry in a flash, so keep an eye on it!

Cooking Tips & Techniques

Here’s where all those little tricks from years in the kitchen come into play. Cooking fish can be intimidating, but honestly, baked cod with lemon dill sauce is as forgiving as it gets—if you follow these tips:

• Pat the cod dry: Wet fillets steam rather than bake, so give them a good blot with paper towels.
• Season boldly: Don’t skimp on salt or lemon zest. Cod is mild and needs that punch of flavor.
• Don’t overbake: This is the most common mistake. Check at 15 minutes—if the fillets flake easily, they’re done. Overcooked cod gets tough fast!
• Use fresh dill: The flavor difference is huge. If using dried, crush it between your fingers to release oils.
• Make the sauce ahead: The flavors meld beautifully if you let it sit for 10-15 minutes before serving.
• Broil for a minute: If you want a slightly caramelized top, switch your oven to broil for the last minute (but don’t wander off!).
• Multitask: While the fish bakes, prep your sides—rice, roasted veggies, or a crisp salad. The timing lines up perfectly.

I’ve had my share of failures (like forgetting the sauce in the fridge, or overbaking so the fish turned rubbery). Lesson learned: set a timer, and trust your senses. If your kitchen smells amazing and the cod looks flaky, it’s ready. For consistent results, use fillets of similar thickness, and always taste your sauce before serving. That little burst of lemon and dill should sing!

Variations & Adaptations

One of the things I love about baked cod with lemon dill sauce is how flexible it is. Whether you have dietary restrictions, want to try new flavors, or just like to mix things up, here are some of my favorite tweaks:

• Dairy-Free Version: Use coconut yogurt and vegan mayo for the sauce. The lemon and dill still shine, and the texture stays creamy.
• Low-Carb/Keto: Skip the mayo and use full-fat Greek yogurt only, or add a little sour cream for extra richness. Serve with cauliflower rice or steamed greens.
• Seasonal Swaps: Try fresh basil or tarragon instead of dill in summer, or add a pinch of smoked paprika to the sauce for a winter twist.
• Alternative Fish: Can’t find cod? Use haddock, tilapia, or even salmon—just adjust baking times for thicker fillets.
• Spicy Kick: Add a dash of cayenne or a spoonful of horseradish to the sauce (my husband loves this version).
• Gluten-Free: This recipe is naturally gluten-free, but double-check your mayo and yogurt brands to be sure.

Personally, I’ve swapped the dill for parsley when I was out, and it was still delicious. One rainy evening, I added chopped chives and a spoonful of grainy mustard to the sauce—total game changer! Feel free to riff and make it yours.

Serving & Storage Suggestions

Baked cod with lemon dill sauce is best served hot and fresh from the oven. I like to plate each fillet with a drizzle of extra sauce and a wedge of lemon—so pretty for photos and irresistible for guests. For sides, think simple: fluffy rice, garlic mashed potatoes, roasted asparagus, or a crisp cucumber salad. If you want to get fancy, pair it with a chilled glass of Sauvignon Blanc or sparkling water with lemon.

Leftovers store beautifully in the fridge. Place cooled cod and sauce in an airtight container; it’ll keep for 2-3 days. To reheat, gently warm in a covered dish at 300°F (150°C) for 10 minutes, or microwave on medium in 30-second bursts. I find the flavors deepen overnight—the sauce gets even tangier, and the fish stays moist if you don’t overheat it. For freezer storage, wrap fillets individually and freeze for up to a month (sauce may separate, so fresh is best).

Honestly, this dish is a meal prep hero. Perfect for lunchboxes, light dinners, or elegant brunch spreads. Just don’t forget that extra squeeze of lemon before serving—it wakes up all the flavors!

Nutritional Information & Benefits

This baked cod with lemon dill sauce is as nourishing as it is tasty. Each serving (about 6 oz cod with sauce) provides roughly:

• Calories: 240
• Protein: 30g
• Fat: 9g
• Carbs: 5g
• Sugar: 2g

Cod is naturally low in fat and high in lean protein, making it a great choice for heart health, muscle recovery, and keeping you full. The lemon and dill add antioxidants and vitamin C, while Greek yogurt supplies calcium and gut-friendly probiotics. This recipe is gluten-free and can be made dairy-free with simple swaps. Allergens to watch: dairy (in sauce) and fish. Personally, I love how light and energizing this meal feels—never heavy, always satisfying!

Conclusion

So, there you have it—my absolute favorite baked cod with lemon dill sauce. It’s quick, comforting, and so versatile that you’ll find yourself reaching for it again and again. I love how each bite manages to be both light and deeply satisfying; it’s the kind of meal that makes a regular Tuesday feel just a bit more special.

Don’t be afraid to play around with the herbs or swap in your favorite fish. This recipe is here for your busy weeknights, your fancy brunches, and those moments when you just want a reliable dinner that tastes like a treat. I hope you love it as much as my family does! If you try it, let me know in the comments—share your tweaks, your photos, or tag me on Pinterest. Here’s to more cozy, delicious meals around your table!

FAQs

Can I use frozen cod for this recipe?

Absolutely! Just thaw the cod fillets overnight in the fridge, then pat dry before seasoning and baking. Frozen cod works great—just check for excess water and adjust baking time if the fillets are thicker.

What can I substitute for fresh dill?

If you’re out of dill, try fresh parsley, chives, or even basil. Dried dill can also work—use about 2 teaspoons and crush it well for better flavor.

Is this recipe suitable for meal prep?

Yes! Baked cod with lemon dill sauce keeps well in the fridge for up to 3 days. Just store the fish and sauce separately, and reheat gently to keep it tender and moist.

Can I make the sauce ahead of time?

You bet. The sauce tastes even better after sitting for 15-30 minutes. Make it in the morning or a day ahead—just keep it chilled and give it a stir before serving.

What sides go best with baked cod?

I love serving this with rice, roasted veggies, or a crisp salad. Garlic mashed potatoes or sautéed greens also pair beautifully. If you want a light meal, try cucumber salad or steamed asparagus—so fresh!

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