Baked Cod with Lemon-Dill Pesto and Roasted Baby Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Frequently asked questions

How long does Baked Cod with Lemon-Dill Pesto and Roasted Baby Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 Pesto and Roasted Baby Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cod with Lemon-Dill Pesto and Roasted Baby Potatoes?

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 Pesto and Roasted Baby Potatoes 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 Pesto and Roasted Baby Potatoes?

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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