Lemon-Dill Roasted Cod with Olive Tapenade

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender roasted cod fillets infused with bright lemon and fresh dill, topped with a savory olive tapenade that adds a salty Mediterranean punch. 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.

Ingredients

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

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Place 4 cod fillets (6 oz each) in a baking dish and brush them evenly with the lemon-dill mixture. Let marinate for 10 minutes at room temperature.
3. Step 3: In another bowl, combine 1/2 cup chopped Kalamata olives, 2 tbsp chopped capers, 1 minced garlic clove, 2 tbsp finely diced red onion, 1 tbsp chopped fresh parsley, and 1 tbsp olive oil to make the olive tapenade. Mix well.
4. Step 4: Roast the cod fillets in the preheated oven for 12-15 minutes until opaque and flaky when tested with a fork.
5. Step 5: Remove from oven and spoon the olive tapenade evenly over each fillet before serving.