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Lemon Dill Baked Cod on white plate topped with creamy lemon dill sauce and fresh lemon slices

Lemon Dill Baked Cod

Tender, flaky cod fillets baked to perfection and finished with a bright, creamy lemon-dill sauce. Ready in 25 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cod fillets about 6 oz each, firm white flesh
  • 2 tablespoons olive oil extra virgin
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika optional
  • Fresh lemon slices for garnish
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tablespoons mayonnaise optional
  • 2 tablespoons fresh dill or 2 teaspoons dried
  • 2 tablespoons fresh lemon juice from about 1 lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Small mixing bowl
  • Microplane or zester
  • Whisk
  • Fork

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
  2. Arrange the cod fillets on the prepared baking sheet, leaving space between each piece. Drizzle with olive oil, then season both sides with salt, pepper, garlic powder, and paprika if using. Gently press the spices into the flesh to help them adhere during baking.
  3. Bake on the middle oven rack for 12 to 15 minutes, checking at the 12-minute mark. Gently press the thickest part with a fork - the fish is done when it turns opaque throughout and separates into large flakes easily. The internal temperature should reach 145°F.
  4. While the cod bakes, combine Greek yogurt, mayonnaise, fresh dill, lemon juice, lemon zest, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper, then whisk until smooth and well combined. This sauce can be made up to 2 days ahead.
  5. Transfer each cooked fillet to a serving plate using a spatula. Spoon a generous amount of the lemon-dill sauce over the top and garnish with fresh lemon slices. Serve immediately.

Notes

Store leftover cod and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently at 350°F to avoid drying out. Fresh dill provides the brightest flavor, but dried dill works well at 2 teaspoons for every 2 tablespoons fresh. Choose wild-caught cod when available for best texture.