Lemon-Dill Baked Cod with Cucumber-Yogurt Sauce
Flaky cod fillets baked with a zesty lemon-dill crust, served with a cool cucumber-yogurt sauce that balances the dish's richness. This mediterranean-inspired seafood ready in about 30 minutes pairs cod fillets, fresh dill, 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 (6 oz each) cod fillets
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 cup, Greek style yogurt
- 1/2 English, grated cucumber
- 1 tbsp, chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, mix cod with dill, lemon zest, lemon juice, olive oil, garlic, 1/4 tsp salt, and 1/8 tsp pepper. Let marinate 15 minutes.
- Step 2: Place cod on a parchment-lined baking sheet and bake for 12-15 minutes, until flaky and golden. Meanwhile, whisk yogurt with cucumber, parsley, 1/4 tsp salt, and 1/8 tsp pepper until smooth.
- Step 3: Serve cod with a spoonful of cucumber-yogurt sauce on top. Garnish with additional dill and lemon slices.
Frequently asked questions
How long does Lemon-Dill Baked Cod with Cucumber-Yogurt Sauce take to make?
Total time is about 30 minutes (15 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 Lemon-Dill Baked Cod with Cucumber-Yogurt Sauce?
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 Lemon-Dill Baked Cod with Cucumber-Yogurt Sauce?
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 Lemon-Dill Baked Cod with Cucumber-Yogurt Sauce 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 Lemon-Dill Baked Cod with Cucumber-Yogurt Sauce?
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.
