Lemon-Dill Baked Cod with Olive Tapenade

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 cod fillets baked with fresh lemon and dill, topped with a savory olive and caper tapenade. This Greek-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, olive oil, lemon juice 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.

Prep: 15 min Cook: 15 min Serves 4 Greek cuisine 280 cal/serving

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Ingredients

4 (6 oz each) cod fillets
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp black pepper
1/2 cup pitted kalamata olives, chopped
2 tbsp capers, rinsed and chopped
1 clove minced garlic
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 400°F. Place 4 cod fillets in a baking dish and brush with 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 10 minutes.
Step 2: In a small bowl, combine 1/2 cup chopped kalamata olives, 2 tbsp chopped capers, 1 minced garlic clove, 1 tsp lemon zest, and 1 tbsp olive oil to make the tapenade.
Step 3: Bake the cod fillets for 12-15 minutes until opaque and easily flaked with a fork.
Step 4: Remove from oven and spoon the olive tapenade evenly over each fillet before serving with lemon wedges and a side of steamed vegetables.