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Baked Cod With Lemon & Dill – Bright, Simple, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cod fillets (1.5 to 2 pounds, skinless if possible, cut into 4 pieces)
  • Lemons (2, for juice and slices)
  • Fresh dill (a small bunch, about 1/4 cup chopped)
  • Garlic (2–3 cloves, minced)
  • Olive oil (2–3 tablespoons)
  • Butter (2 tablespoons, optional but recommended)
  • Salt and black pepper
  • Paprika (optional, for color and warmth)
  • Red pepper flakes (optional, for a hint of heat)
  • Capers (1–2 tablespoons, optional for briny pop)

Method
 

  1. Heat the oven: Set to 400°F (200°C). Line a baking dish with parchment or lightly oil it to prevent sticking.
  2. Prep the cod: Pat fillets dry with paper towels. Dry fish browns better and releases less water as it bakes.
  3. Season generously: Sprinkle both sides with salt and black pepper. Add a light dusting of paprika if using.
  4. Make the lemon-dill mixture: In a small bowl, combine 2 tablespoons olive oil, juice of 1 lemon, minced garlic, and half the chopped dill. Whisk together. Taste and adjust salt if needed.
  5. Assemble in the dish: Place cod in a single layer. Spoon the lemon-dill mixture over the top. Dot with small pieces of butter for extra richness. Scatter capers if using. Lay thin lemon slices over the fillets.
  6. Bake: Cook for 10–14 minutes, depending on thickness. Cod is done when it flakes easily with a fork and looks opaque throughout. Aim for an internal temperature of 130–135°F (54–57°C) for moist, tender fish; it will rise a few degrees off heat.
  7. Finish with herbs: Sprinkle the remaining dill over the hot fish. Add a final squeeze of lemon if you like it extra bright.
  8. Serve: Spoon the pan juices over the fillets. Pair with roasted potatoes, steamed green beans, asparagus, or a simple salad.