Healthy, light and delicious, this oven-baked cod with lemon & dill is on the table in about 20 minutes! 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 skinless cod fillets
- Seasoning, like salt, pepper and some dried dill
- Olive oil
- Lemon
- Veggies, like bell pepper and broccoli (or your fave)
Can I Used Frozen Fillets Instead of Fresh?
Absolutely!
Keep in mind, though, that there will be more moisture coming out of frozen cod fillets than fresh.
So, thaw cod fish and pat any excess moisture from fillets with some paper towel. Then, proceed with the recipe!
How to Bake Cod in the Oven
Give your fillets a little pat dry with paper towel and season with salt, pepper, dill and a drizzle of olive oil.
Top with fresh lemon slices and scatter around the bright, beautiful veggies (dressed in olive oil, salt and pepper)! Bake and enjoy!
Tip: Serve with an extra wedge of lemon for squeezing over top. A little tartar sauce is lovely too!
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At What Temperature Should Cod Be Cooked?
In Canada, the recommended minimum internal cooking temperature for fish is 158 degrees Fahrenheit (according to the Government of Canada). In the United States, the recommended minimum internal cooking temperature for fish is 145 degrees Fahrenheit (according to Foodsafety.gov).
Use an instant read food thermometer to be sure! It’s your best friend here!
How To Know When Cod Is Cooked
Not all cod fillets are created equal. Cook time could vary depending on the thickness of the fish and exactly how cold the cod fillets are when you pop ’em in the oven.
Oven bake until fillets are cooked through, is opaque, flakes easily when prodded with a fork and the recommended internal temperature is reached (as mentioned above).
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 low carb dinner, enjoy this lemon baked cod as is. If you like to make things more substantial, you can serve with:
- Quinoa
- Cauliflower rice
- Roasted Beet salad
- Celeriac puree
- Parsnip mash
- Crispy potato wedges
- Skillet potatoes
More Tips & Variations
Cook time will 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.
Speaking of veggies, if you want your broccoli florets 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 cayenne powder.
More Delicious Seafood Recipes
Hope you love this lemon baked cod as much as we do!
If you try this cod fish recipe, be sure to leave a comment below. Love to know how you enjoyed!
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Oven Baked Cod with Lemon and Dill
Ingredients
- 1.5 tablespoons olive oil , divided
- 1 teaspoon salt , divided
- 1 teaspoon black pepper , divided
- 1 pound skinless and boneless cod fillets (4 cod fillets, each around 4 to 5 ounces)
- ½ teaspoon dried dill
- 1 lemon , sliced
- 2 bell peppers , cut into bite-sized pieces
- ½ pound broccoli florets
- cooking spray (to grease sheet pan (or brush with a little oil))
- Lemon wedges (for serving with, optional)
- Tartar sauce (for serving with, optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a large sheet pan with cooking spray or a little oil and lay to one side.
- Meanwhile, pat cod dry with paper towel (to remove excess moisture) and place prepared sheet pan.
- Sprinkle each fillet with salt (use ½ teaspoon at this time (or more to taste)), ½ teaspoon of black pepper 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 pepper and broccoli florets with remaining ½ teaspoon of salt, remaining ½ teaspoon of black pepper, and remaining 1 tablespoon of olive oil. Spread out on sheet pan around cod.
- Bake for 15 to 18 minutes or until cod is cooked through, is opaque and flakes easily with a fork. Serve with a lemon wedge and tartar sauce, if desired. Enjoy!Note: Cook time of the cod may vary, depending on the thickness of your fillets.
Notes
- Cook time will 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 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 estimate (if provided) is based on 1 serving.
Nutrition information (if provided) 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 guidelines only.
