A light, fresh dinner that’s easy, healthy, and super tasty.
Hey there!
This baked cod recipe is one of those meals that feels fancy—but it’s actually so simple to throw together.
The fish comes out flaky and tender, and the lemon-dill yogurt sauce adds this cool, zesty flavor that makes every bite delicious.
Even picky eaters love it because it’s not too “fishy.” This is our go-to for a quick weeknight dinner that still feels special.
❤️ Why I Love This Recipe
There’s just something about this dish that makes dinner feel easy and special all at once. Here’s why we keep coming back to it:
- Super fast: You can make it in about 25 minutes!
- Light and healthy: No heavy breading or frying.
- Kid-friendly: Mild flavor and fun to drizzle the sauce.
- Feels fancy—but it’s foolproof.
We first made this when we had friends over on a weeknight, and it totally impressed without stress. It’s been in our regular dinner rotation ever since.
🛒 What You’ll Need
For the Cod:
- 4 cod fillets (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 lemon (zest + juice)
For the Lemon-Dill Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp honey (optional)
- Salt and pepper to taste
👩🍳 Pro Tips
- Pat the cod dry before seasoning—it helps the flavors stick and keeps it from getting watery.
- Use fresh lemon zest for the best zing. It really brightens the dish.
- Don’t overcook the fish! It’s done when it flakes easily with a fork.
- Let kids mix the yogurt sauce—it’s an easy job they can help with.
- Use parchment paper on your baking tray for easy cleanup.
🔧 Tools You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowls
- Zester or microplane
- Small whisk or spoon
- Measuring spoons
- Oven
🔄 Substitutions & Variations
- No cod? Try tilapia, haddock, or halibut.
- No Greek yogurt? Use sour cream or plain yogurt.
- Add some heat: A pinch of red pepper flakes in the sauce is yum.
- Want dairy-free? Swap the yogurt with a dairy-free version.
⏲️ Make Ahead Tips
- Mix the yogurt sauce up to 2 days in advance. Store in the fridge.
- You can season the cod and keep it in the fridge for a few hours before baking.
👩🍳 Let’s Cook!
Step 1: Preheat your oven to 400°F.
Step 2: Prep the Cod
Pat the cod dry with a paper towel. Drizzle olive oil over the fillets and season with salt, pepper, garlic powder, and lemon zest.
Step 3: Bake the Cod
Step 4: Make the Sauce
While the cod bakes, mix Greek yogurt, lemon juice, lemon zest, chopped dill, and a touch of honey in a small bowl. Season with salt and pepper.
Step 5: Plate and Serve
Spoon the yogurt sauce over the hot cod fillets. Add a wedge of lemon and fresh dill on top if you like.
🍽️ What to Serve With
This dish goes great with:
- Steamed green beans or broccoli
- Roasted potatoes or couscous
- A simple cucumber-tomato salad
- Garlic rice or lemon quinoa
❄️ Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in the microwave or oven. Avoid overcooking or the fish will dry out.
- Keep the yogurt sauce separate if possible and spoon it fresh before serving.
❓ FAQ
Can I use frozen cod?
Yes! Just thaw it completely and pat it dry before seasoning.
Can I grill the cod instead of baking?
Absolutely. Just brush with oil and grill for about 3–4 minutes per side.
Is this good for meal prep?
Yep! Just keep the sauce in a separate container and add it after reheating.
🥰 Wrap-Up
That’s it! A fresh, easy meal that feels like it came from a nice restaurant—but you made it at home, in under 30 minutes. I hope you and your family love it as much as we do.
Give it a try, and let me know in the comments how it turned out for you! Have any questions? I’m here to help. 💬
Happy cooking! 🍋🐟