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!
Hey 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. #noshame
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?
The recommended internal temperature of cod in Canada is 158 degrees Fahrenheit and 145 degrees Fahrenheit in the United States.
Use an instant read food thermometre to be sure! It’s your bff 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 (from Minimalist Baker)
- 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 opting for 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 Recipes for Cod You May Enjoy
- Simple Fish Pie – Cod (plus salmon) in a creamy sauce and topped with cheesy mash – total comfort food right there!
- Fish Curry with Coconut Milk – A rich coconut milk base with veggies and cod make this one super satisfying. Enjoy with grilled naan or as is!
- Crispy Fish Burger – This panko fried fish burger has homemade tartar sauce and a simple coleslaw. So much better than takeaway!
Hope you love this lemon baked cod as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this cod fish recipe? That’s awesome! Love it if you left a comment and rating below. Many thanks!
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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/boneless cod fillets (4 cod fillets, each around 4 to 5 ounces)
- 1/2 teaspoon dried dill
- 1 lemon , sliced
- 2 bell peppers , cut into bite-sized pieces
- 1/2 pound broccoli florets
- baking spray (to grease sheet pan (or brush with a little oil))
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease sheet pan with baking spray or a little oil.
- Pat cod dry with paper towel (to remove excess moisture) and place on large sheet pan. Sprinkle each fillet with salt (use 1/2 teaspoon at this time (or more to taste)), 1/2 teaspoon of black pepper and dill. Drizzle with 1/2 tablespoon of olive oil. Place lemon slices on top of cod.
- Toss bell pepper and broccoli florets with remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of black pepper, and remaining 1 tablespoon of olive oil. Spread out on baking sheet around cod.
- Bake 15 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 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 opting for 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.
Nutrition (estimate only)
Dawn, I’m a huge sheet pan dinner fan, and this one sound so nourishing, healthy, and most importantly. . . DELICIOUS! I’m in! 🙂 ~Valentina
Woo hoo! Thank you Valentina 🙂
Delicious way to make fish for Lenten season, love the colorful veggies!
Thanks Kevin 🙂
This baked cod looks delicious. I love how easy this is to make but I also love the bright colors of all the veggies! Sheet pan dinners are the way to go for busy weeknight meals!
Totally! Thank you Kathy!
I could take down the entire pan by myself Dawn! I love cod and this is a healthy meal that I need to add to our Lenten Friday night menu!
Glad to hear I’m not the only one 😉 Thanks Mary Ann!
We have been trying to eat more fish these days and this looks like a good way to do it! Fresh, light and flavourful! Plus a sheet pan dinner is never a bad idea!!
Totally! Thanks Katherine 🙂
I love the simplicity of sheet pan dinners and especially ones that involve fish! Such a great way to enjoy it with all those lovely vegetables 🙂
I do too! Thanks Jennifer 🙂
Love meals like this – simple to prepare, and oh so delicious!
Me too! Thanks Alexandra 🙂
Yep, I could devour this whole pan, too! Nothing like a good sheet pan dinner on a busy weeknight! Pinned! xoxo
Agreed! Thanks, my friend 🙂 XOXO
Such a light and healthy dinner and so easy to make! Funny how the US and Canada have different temperatures for doneness.
Thanks Kelly 🙂
We’ve been on a cod kick recently and I’m always up for a sheet pan dinner, so your timing is perfect!! Can’t wait to try this beauty, Dawn!
Thanks Marissa! Hope you enjoy 🙂
Even though carbs = life around my house, I can get behind a one pan dinner that just happens to be low carb :). I LOVE dill so I’m totally trying this soon! (Assuming I can get good cod in PHX–I’m always skeptical of how fresh the seafood is here, haha!). Hope your week is going well, my dear!
Lol…right 😉 ?? Thanks Kelsie! Same to you 🙂
There’s nothing I love more than a sheet pan meal! So easy, so tasty, such easy cleanup! And I especially love one that’s super-healthy like this one! I’m always looking for recipes for white fish like cod!
Same here! Thanks Laura!
Dawn, that cod looks perfect! So melt in your mouth delicious! I’m all for sheet pan recipes and this has my name written all over it! A healthy option for mid-week 🙂
For sure! Thank you Haylie!
I love a good flaky white fish, and this recipe is totally calling my name! Of course I’m familiar with fried cod (yum!), but I like how this recipe keeps it healthier and easier. This is a great idea for mixing up dinners. Plus, the colors are amazing! Love it, Dawn!