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Easy • Seafood

Oven Baked Lemon Dill Cod and Potatoes

A fresh and flavorful one-pan meal with flaky cod, tender potatoes, and bright lemon-dill flavors, perfect for a light dinner.

Prep
15 min
Cook
25 min
Servings
2
Level
Easy
Oven Baked Lemon Dill Cod and Potatoes

Looking for a healthy, delicious, and incredibly easy seafood dinner? This Oven Baked Lemon Dill Cod and Potatoes recipe is your answer! It's a true one-pan wonder, delivering flaky, tender cod alongside perfectly roasted potatoes, all infused with bright lemon and fragrant dill. It's so simple, you'll wonder why you didn't make it sooner. Get ready for a fuss-free meal that tastes gourmet!

Ingredients

Yield: 2 servings

Main

  • 1 lb baby potatoes (or small Yukon golds), quartered
  • 1 tbsp olive oil
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
  • 2 (6 oz) cod fillets, about 1-inch thick
  • 1 tbsp butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • Lemon slices (for garnish, optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss the quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon dried dill, garlic powder, salt, and pepper. Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet.

  3. Step 3

    Roast the potatoes for 15 minutes, or until they start to soften and turn lightly golden.

  4. Step 4

    While the potatoes roast, pat the cod fillets dry with paper towels. In a small bowl, whisk together the melted butter, fresh lemon juice, and fresh chopped dill (or dried dill if using).

  5. Step 5

    After 15 minutes, remove the baking sheet from the oven. Gently push the potatoes to one side to make room. Place the cod fillets on the empty side of the baking sheet. Brush the lemon-dill butter mixture evenly over the cod fillets.

  6. Step 6

    Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork (internal temperature 145°F) and the potatoes are tender and golden. Serve immediately, garnished with fresh lemon slices if desired.

Tips

  • For extra vegetables, add some asparagus spears or green beans to the pan during the last 10 minutes of cooking.
  • Don't skip patting the fish dry – it helps the butter stick and promotes better flaking.
  • This recipe works well with other flaky white fish like halibut or tilapia.

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