Baked Cod with Lemon-Dill Pesto and Roasted Baby Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky baked cod fillets topped with a bright lemon-dill pesto served alongside crispy roasted baby potatoes for a balanced and flavorful dinner. This Mediterranean-inspired seafood recipe, ready in about 45 minutes, pairs cod fillets, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread evenly and roast for 25-30 minutes, flipping halfway, until golden and crisp.
  2. Step 2: While potatoes roast, prepare pesto by blending 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tbsp toasted pine nuts, 1 clove minced garlic, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor until smooth but still textured.
  3. Step 3: Place 4 cod fillets on a parchment-lined baking tray, drizzle with remaining 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Bake the cod for 12-15 minutes until opaque and flaky.
  5. Step 5: Serve each cod fillet topped with 2 tbsp of the lemon-dill pesto alongside the roasted baby potatoes.

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