Name: Oven-Baked Cod With Dill and Lemon
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: Cooking spray (to grease sheet pan); 1 pound skinless and boneless cod fillets (4 cod fillets (each around 4 to 5 ounces)); 1 teaspoon salt (divided); 1 teaspoon freshly ground black pepper (divided); 1/2 teaspoon dried dill (dill weed); 1.5 tablespoons olive oil (divided); 2 bell peppers (cut into bite-sized pieces); 1/2 pound broccoli florets; 1 lemon (juiced (plus slices or wedges of lemon to serve with your meal, optional)); Tartar sauce (for serving (optional))

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Easy, 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!

Portions of oven-baked cod and vegetables on a sheet pan.

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 made with lower carb ingredients (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 favourite)
Seasonings, like salt, pepper, and dried dill
Olive oil
Lemon

Ingredients for a baked cod and vegetable recipe.

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.

Two large uncooked cod fillets on a blue plate.

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.

Portions of cod and vegetables on a sheet pan before being baked.

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.

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.

Portion of cooked cod, veggies and lemon slices on a plate.

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:

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 fillets with bell pepper and broccoli on a sheet pan.

Oven-Baked Cod With Dill and Lemon

Dawn | Girl Heart Food

Easy, 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!

5 from 14 votes

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Prep Time 5

Cook Time 18

Total Time 23

Course Main Course

Servings 4 servings

Ingredients

Cooking spray, to grease sheet pan
1 pound skinless and boneless cod fillets, 4 cod fillets (each around 4 to 5 ounces)
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
½ teaspoon dried dill (dill weed)
1.5 tablespoons olive oil, divided
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)
Tartar sauce, for serving (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 (alternatively, line your sheet pan with parchment paper instead of greasing).
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.
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 the cod fillets are cooked through, they're opaque and they flake 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) and the veggies are tender.
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.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword cod and veggies, sheet pan dinner

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