Baked Cod with Lemon-Dill Crust and Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky cod fillets topped with a zesty lemon-dill crust, baked alongside a medley of oven-roasted carrots, parsnips, and potatoes. This mediterranean-inspired seafood ready in about 50 minutes pairs (6 oz each) cod fillets, lemon zest, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (8 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 chopped carrots, 2 chopped parsnips, and 12 halved baby potatoes with 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes.
  2. Step 2: Meanwhile, mix 1/2 cup panko breadcrumbs with 2 tsp lemon zest, 2 tbsp chopped fresh dill, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper in a bowl.
  3. Step 3: Pat dry 4 cod fillets and drizzle with 2 tbsp olive oil and 1 tbsp lemon juice. Press the breadcrumb mixture evenly onto the top of each fillet.
  4. Step 4: After vegetables have roasted 20 minutes, push them to the side of the baking sheet and place the cod fillets crust-side up. Roast everything together for an additional 12-15 minutes until the fish is opaque and flakes easily.
  5. Step 5: Serve the cod topped with roasted root vegetables, garnished with extra fresh dill if desired.

Frequently asked questions

How long does Baked Cod with Lemon-Dill Crust and Roasted Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Lemon-Dill Crust and Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Lemon-Dill Crust and Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Lemon-Dill Crust and Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cod with Lemon-Dill Crust and Roasted Root Vegetables?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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