Lemon-Dill Cod with Roasted Zucchini Noodles
A gentle, anti-inflammatory cod dish featuring bright lemon and dill to soothe skin breakouts, served over zucchini noodles for easy digestion. This mediterranean-inspired whole30 (anti-inflammatory) ready in about 27 minutes pairs cod fillets, medium zucchini, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, 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
- 6 oz cod fillets
- 2 medium zucchini
- 1 lemon
- 1 tbsp fresh dill
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Slice 2 medium zucchini lengthwise into thin ribbons using a spiralizer or vegetable peeler, then toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 10 minutes until tender.
- Step 2: Season 6 oz cod fillets with 1/4 tsp sea salt and 1/8 tsp black pepper. Place on the same baking sheet as zucchini, squeeze 1/2 lemon over top, and scatter 1 tbsp fresh dill around.
- Step 3: Roast for 12-15 minutes until cod flakes easily with a fork and is cooked through, then drizzle with remaining lemon juice and fresh dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Cod with Roasted Zucchini Noodles take to make?
Total time is about 27 minutes (12 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 Cod with Roasted Zucchini Noodles?
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 cod fillets from drying out.
Can I substitute ingredients in Lemon-Dill Cod with Roasted Zucchini Noodles?
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 Cod with Roasted Zucchini Noodles for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Cod with Roasted Zucchini Noodles?
Mediterranean whole30 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★☆☆
Okay for a quick meal. I've had better whole30 dishes though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
