Baked Cod with Lemon-Dill Yogurt and Cucumber Salad
Light and flaky baked cod served with a tangy lemon-dill yogurt sauce and a refreshing cucumber salad on the side. This mediterranean-inspired seafood ready in about 25 minutes pairs (about 5 oz each) cod fillets, olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4 pieces (about 5 oz each) cod fillets
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1 tbsp, chopped fresh dill
- 2 tbsp lemon juice
- 1 medium, thinly sliced cucumber
- 1/4 small, thinly sliced red onion
- 1 tbsp white wine vinegar
- 1/2 tsp sugar
- 1 tbsp, chopped fresh mint leaves
Instructions
- Step 1: Preheat the oven to 400°F. Place 4 cod fillets on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the fish and sprinkle with 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper evenly. Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
- Step 2: Meanwhile, mix 1/2 cup plain Greek yogurt with 1 tbsp chopped fresh dill and 2 tbsp lemon juice in a small bowl. Season with a pinch of salt and pepper, then cover and chill.
- Step 3: In another bowl, combine 1 medium thinly sliced cucumber, 1/4 small thinly sliced red onion, 1 tbsp white wine vinegar, 1/2 tsp sugar, and 1 tbsp chopped fresh mint leaves. Toss gently and let sit for 10 minutes.
- Step 4: Serve the baked cod topped with a dollop of the lemon-dill yogurt alongside the cucumber salad for a fresh, balanced meal.
Frequently asked questions
How long does Baked Cod with Lemon-Dill Yogurt and Cucumber Salad take to make?
Total time is about 25 minutes (10 min prep + 15 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 Yogurt and Cucumber Salad?
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 (about 5 oz each) cod fillets from drying out.
Can I substitute ingredients in Baked Cod with Lemon-Dill Yogurt and Cucumber Salad?
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 Yogurt and Cucumber Salad 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 Yogurt and Cucumber Salad?
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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