Foolproof Baked Cod with Lemon and Dill
A simple and elegant dish featuring delicate, flaky cod baked to perfection. Infused with the bright, fresh flavors of lemon and dill, this recipe is incredibly easy, healthy, and delivers a restaurant-quality meal perfect for any weeknight.
Equipment
- Oven
- Baking dish (e.g., 9x13 inch)
- Knife
- Cutting board
- Paper towels
- Instant-read thermometer (optional)
Ingredients
- 1 large lemon
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons fresh dill, chopped, plus more for garnish
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the fish in a single layer.
- Slice half of the lemon into thin rounds and arrange them in a single layer on the bottom of the prepared baking dish to create a 'rack'.
- Pat the cod fillets completely dry with paper towels and place them on top of the lemon slices.
- Drizzle the fillets with olive oil. Squeeze the juice from the remaining lemon half over the fish.
- Season the cod generously with kosher salt and freshly cracked black pepper. Scatter the thinly sliced garlic and chopped fresh dill evenly over the fillets.
- Bake for 12-15 minutes, depending on the thickness of the fillets. The fish is done when it is opaque and flakes easily with a fork. For precision, check for an internal temperature of 145°F (63°C).
- Remove from the oven. Garnish with additional fresh dill if desired. Serve immediately, spooning the pan juices over each fillet.
Notes
For the best results, do not overcook the fish; remove it from the oven as soon as it flakes. Using fresh dill is essential for the bright, aromatic flavor. Patting the fish dry before seasoning is a crucial step for achieving the perfect texture. For variations, try substituting cod with haddock or halibut. Other fresh herbs like parsley or chives can be used instead of dill. For an extra flavor boost, add a tablespoon of capers or a pinch of red pepper flakes before baking.