Healthy, light and delicious, this oven-baked cod with dill and lemon is on the table in under 25 minutes! Combined with vibrant, tasty vegetables, it’s a simple cod recipe that you and your family will love, perfect for a busy weeknight dinner!
Hi friends!
Bringing you an easy sheet pan dinner today!
If you know anything about Newfoundland, you know cod is king.
We enjoy it all sorts of ways, from salt cod fish cakes, in cod au gratin, fish stew, seafood chowder, and even pan fried cod tongues.
This recipe for cod today, though, is light, fresh, tasty, and totally low carb (if you’re into that sorta thing).
Dawn’s definitely not low carb on the regular, but I can easily devour this whole pan.
Ingredients Needed for This Oven-Baked Cod Recipe
- Boneless and skinless cod fillets
- Veggies, like bell pepper and broccoli (or your fave)
- Seasoning, like salt, pepper, and dried dill
- Olive oil
- Lemon
Can I Use Frozen Fillets Instead of Fresh?
Absolutely!
Keep in mind, though, that there will be more moisture coming out of frozen cod fillets than fresh. Thaw before using.
How to Bake Cod in the Oven
Full details on how to make this oven-baked cod recipe are in the recipe card below, but here are the basics:
Give your fillets a little pat dry (to remove any excess moisture) with paper towels, then place onto a grease sheet pan. Season with salt, pepper, dill, and drizzle with olive oil.
Scatter around the bright, beautiful veggies (dressed in olive oil, salt and pepper). Bake until the cod is cooked through and the veggies are crisp tender.
Serve the cod and veggies on plates, then squeeze over some fresh lemon juice. Then it’s time to devour!
Tip: Tartar sauce is also yummy served with the cod.
How To Know When Cod Is Cooked
Not all cod fillets are created equal. Cook time may vary, depending on the thickness of the fish and exactly how cold the cod fillets are when you place them in the oven.
In Canada, the recommended minimum internal cooking temperature for fish is 158 degrees Fahrenheit. In the United states, the recommended minimum internal cooking temperature for fish is 145 degrees Fahrenheit.
Use an instant-read food thermometer to be sure! It’s your best friend here!
Aside from checking with an instant-read food thermometer, cooked fillets should be opaque and flake easily when prodded with a fork.
Tip: If you check on the cod, thinking it’s done (and it’s not), no worries! Just pop it back in the oven until it is.
What To Serve With Cod
For an easy dinner, enjoy this oven-baked cod and veggies as is. If you like to make things more substantial, you can serve with:
- Quinoa
- Cauliflower rice
- Roasted beet salad
- Celeriac puree
- Mashed parsnips
- Crispy potato wedges
- Skillet potatoes
Tips and Variations
- Cook time may vary, depending on the thickness of your cod fillets. Just cook until cod is completely cooked through, is opaque and flakes easily with a fork.
- Use a large sheet pan so the veggies are spread out and roast, rather than steam.
- If using other veggies (besides broccoli and bell pepper) your cook time may vary.
- Want your broccoli more tender? Start cooking them first for 5 to 10 minutes before adding bell peppers and cod.
- Mix up the herbs if you like! Dried thyme works lovely with cod fish.
- Add a punch of spice with a sprinkling of ground cayenne pepper.
More Delicious Seafood Recipes
If you make this easy oven-baked cod recipe, be sure to leave a comment below!
Oven-Baked Cod With Dill and Lemon
Ingredients
- 1.5 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 pound skinless and boneless cod fillets, 4 cod fillets (each around 4 to 5 ounces)
- ½ teaspoon dried dill (dill weed)
- 2 bell peppers, cut into bite-sized pieces
- ½ pound broccoli florets
- 1 lemon, juiced (plus slices or wedges of lemon to serve with your meal, optional)
- Cooking spray, to grease sheet pan
- Tartar sauce, for serving with (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with cooking spray or grease with a little cooking oil and set aside.
- Pat cod fillets dry of any excess moisture with paper towels, then place the cod fillets onto the prepared sheet pan.
- Sprinkle each fillet with salt, pepper (use ½ teaspoon each of salt and black pepper between all four fillets) and dill. Drizzle with ½ tablespoon of olive oil. Place lemon slices on top of cod.
- In a bowl (or you can do directly on the sheet pan), toss bell peppers and broccoli florets with remaining ½ teaspoon of salt, remaining ½ teaspoon of black pepper, and remaining 1 tablespoon of olive oil. Spread out onto sheet pan around cod.
- Bake for 16 to 18 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).Note: Cook time of the cod may vary, depending on the thickness of your fillets.
- Serve the cod and veggies, then squeeze fresh lemon juice (to taste) over the cod. This meal is also delicious served with tartar sauce and extra lemon slices or wedges. Enjoy!
Notes
- Use a large sheet pan so the veggies are spread out and roast, rather than steam.
- If you want your broccoli florets more tender, start cooking them first for 5 to 10 minutes before adding bell peppers and cod.
Nutrition (estimate only)
Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
