Easy Baked Cod with Lemon Dill Sauce Recipe for Perfect Dinner Parties

Name: Easy Baked Cod with Lemon Dill Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 fresh cod fillets (6 oz / 170g each), wild-caught if possible; 2 medium lemons (1 for zest and juice, 1 for slices); ¼ cup fresh dill, chopped (or 1 teaspoon dried dill); 3 tablespoons unsalted butter (45g); 2 cloves garlic, minced; 1 tablespoon extra virgin olive oil (15ml); Salt and pepper, to taste; Optional: fresh parsley for garnish

Posted on January 27, 2026

Grace Allen

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One chilly evening last fall, I found myself scrambling to pull together a fancy dinner for some friends who had RSVP’d last minute. With only a few ingredients on hand and zero time to fuss, I threw together this easy baked cod with lemon dill sauce. The smell of fresh lemon and dill mingling with flaky fish filled my kitchen in a way that felt like a warm invitation to the table.

Since then, this recipe has become my secret weapon for dinner parties where I want to impress without breaking a sweat. Baked cod is a light, flaky fish that feels elegant but is surprisingly forgiving to cook. And that lemon dill sauce? It’s bright, fresh, and somehow fancy-tasting without needing a million ingredients.

After testing this recipe about 12 times (yes, I’ve definitely eaten my fair share of cod), I’ve nailed a method that’s foolproof. Whether you’re hosting a chic dinner party or just craving something fresh and simple, this baked cod with lemon dill sauce will quickly become your go-to. Trust me, your guests will be asking for the recipe (and you’ll smile knowing how easy it really is).

Why You’ll Love This Recipe

Okay, real talk—this easy baked cod with lemon dill sauce has spoiled me for any other fish dinner. Here’s why I keep coming back to it:

✅ Effortless elegance: Seriously, this feels like a restaurant-quality dish but takes less than 30 minutes. I’ve made it on busy weeknights with a toddler clinging to my leg.
✅ Light but satisfying: The cod flakes perfectly and the lemon dill sauce adds a bright punch without weighing you down. It’s the kind of dish that leaves you feeling good, not stuffed.
✅ Minimal ingredients, max flavor: Fresh lemon, fragrant dill, garlic, and butter do all the heavy lifting here. No weird sauces or hard-to-find items.
✅ Crowd-pleaser: I’ve served this for everyone—from food-snob friends to my dad who usually prefers steak. No complaints, only “more please.”
✅ Healthy-ish: High in protein, low in carbs, and packed with omega-3s, it’s a win for anyone watching what they eat but still wanting bold flavors.

This baked cod with lemon dill sauce is my secret to feeling like I’m really putting in effort without the stress. It’s perfect for those moments when you want to impress but also want to enjoy your own dinner party.

What Ingredients You’ll Need

Here’s the thing about this ingredient list: you probably already have most of these in your fridge or pantry. I’ve also included a few notes on why each item matters, because knowing the “why” makes you a better cook.

Fresh cod fillets (about 4 fillets, 6 oz / 170g each) — I always look for wild-caught cod if possible. The fillets should be thick and moist, not slimy. If you can’t find cod, haddock or pollock work well too.
Lemons (2 medium) — One for zest and juice in the sauce, and one for slices to bake with the fish. Fresh lemon juice is a game-changer here; bottled just won’t cut it.
Fresh dill (¼ cup chopped) — This herb brightens the sauce like nothing else. If you’re out, a teaspoon of dried dill can substitute, but fresh is best.
Unsalted butter (3 tablespoons / 45g) — I melt this for the sauce. Don’t skip the butter; it adds richness that balances the lemon’s brightness.
Garlic (2 cloves, minced) — Adds a gentle savory note. I like to use fresh garlic because it’s punchier, but jarred minced works in a pinch.
Olive oil (1 tablespoon / 15ml) — For drizzling over the fish before baking. I go for extra virgin for flavor.
Salt and pepper — You’ll want to season generously. I use kosher salt because it’s easier to control, but table salt is fine too.
Optional: fresh parsley (for garnish) — Adds a pop of green and freshness.

Quick note: I always let my cod sit at room temperature for about 15 minutes before cooking. It helps it cook evenly. Also, if you’re worried about fishy smell, a quick rinse and pat dry with paper towels works wonders.

Equipment Needed

You really don’t need a fancy kitchen to pull this off—I’ve made it in tiny apartments and while traveling with just a few basics.

Baking dish or sheet pan — I prefer a shallow dish so the sauce pools nicely around the fish. If you only have a rimmed baking sheet, that’s fine too.
Small saucepan — To melt butter and whisk together the lemon dill sauce. No fancy gadgets needed.
Sharp knife — For mincing garlic and chopping dill.
Measuring spoons and cups — I’m a stickler for measuring butter and lemon juice for balance.
Spatula or fish spatula — For transferring the delicate fillets without breaking them.
Citrus zester or microplane — If you don’t have one, a fine grater or just very careful paring knife work too.

Pro tip: I keep a silicone basting brush handy to spread olive oil evenly over the fish. It’s a small thing but makes a difference.

How to Make It: Step-by-Step

Alright, here’s how I put this easy baked cod with lemon dill sauce together. Follow these steps and you’ll have a gorgeous, flavorful dish in no time.

Preheat your oven to 400°F (200°C). Grease your baking dish with a little olive oil to prevent sticking.
Prepare the fish: Pat your cod fillets dry with paper towels. This helps them brown slightly and keeps the sauce from getting watery. Place the fillets in the baking dish in a single layer. Drizzle olive oil over each fillet and season generously with salt and pepper. Lay thin lemon slices on top of each piece.
Make the lemon dill sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant (don’t let it brown). Remove from heat and stir in lemon juice, lemon zest, and chopped dill. Taste it and add a pinch of salt if needed.
Pour the sauce evenly over the cod fillets. Use a spoon to spread it around so every bite gets some of that lemon dill magic.
Bake for 12-15 minutes. The cod is done when it flakes easily with a fork and is opaque all the way through. If your fillets are thicker, it might take a minute or two longer.
Optional finishing touch: Sprinkle fresh parsley over the top for color and extra brightness.
Serve immediately. Spoon any extra lemon dill sauce from the pan over the fish on each plate.

Heads up: I’ve burned the garlic in the sauce before when I got distracted, so keep a close eye on it. Also, if you want crispier edges, you can broil the fish for the last 2 minutes (just don’t walk away).

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this baked cod with lemon dill sauce way more times than I should admit.

Don’t skip patting the fish dry. Moisture is the enemy of a good bake. It keeps the fish from getting that nice texture.
Use fresh lemon juice. Bottled lemon juice can be harsh and bitter. Fresh makes the sauce sing.
Let the fish come to room temp. I always set it out about 15 minutes before cooking so it cooks evenly and flakes perfectly.
Keep an eye on the garlic in the sauce. It only needs a few seconds to get fragrant. Burnt garlic will ruin the flavor.
Don’t overbake. Cod dries out quickly, so start checking around 12 minutes. A fork should slide through easily and the fish should be opaque.
Make the sauce ahead. You can prepare the lemon dill sauce while the oven preheats or even the day before. Just rewarm gently before pouring over the fish.
Try broiling for a golden top. If you want a little color and crisp edges, 1-2 minutes under the broiler does wonders.
Mise en place saves the day. I always prep all ingredients before starting. Makes the whole process so much smoother, especially when hosting.

Ways to Mix It Up

Once you’ve nailed this easy baked cod with lemon dill sauce, here are some ways I like to switch it up depending on mood or occasion.

Garlic Herb Twist: Add chopped fresh parsley and chives to the lemon dill sauce for an herby punch. I throw in a little thyme sometimes too.
Spicy Kick: Stir in a pinch of red pepper flakes or a dash of cayenne to the sauce. It adds surprising warmth that pairs beautifully with the lemon.
Mustardy Dill: Mix 1 teaspoon Dijon mustard into the sauce for a tangy depth. It’s a grown-up flavor that’s fantastic for dinner parties.
Capers and Olives: Scatter a tablespoon of capers or chopped green olives over the fish before baking. It adds a salty briny contrast that’s addictive.
Butter-Free Version: Swap melted butter for extra virgin olive oil and omit the butter in the sauce. It’s lighter but still delicious.
Herb Swap: If you don’t have dill, tarragon or basil work well too. Just reduce the amount, as they’re more pungent.
Crunchy Topping: Sprinkle panko breadcrumbs mixed with a little olive oil over the fillets before baking for a crispy crust.

Serving Ideas & Storage

This easy baked cod with lemon dill sauce shines when served fresh, but here’s how I like to enjoy and store it.

How to serve: I love this with simple sides like roasted asparagus, garlic mashed potatoes, or a crisp green salad. For dinner parties, I serve it alongside a chilled glass of Sauvignon Blanc—bright and refreshing.

Presentation tip: A lemon wedge on the side and a sprig of dill make it look restaurant-worthy without extra effort.

Storing leftovers: Keep any leftovers in an airtight container in the fridge for up to 2 days. The fish can dry out a bit, so reheat gently in the oven at 300°F (150°C) for 10 minutes covered with foil, or microwave with a damp paper towel to retain moisture.

Freezing: I don’t recommend freezing cooked cod with the sauce—it changes the texture. If you want to prep ahead, freeze the raw fillets and make the sauce fresh when ready.

Nutritional Info & Health Benefits

I’m not a dietitian, but here’s what I appreciate about this easy baked cod with lemon dill sauce from a health perspective.

Nutrition (per serving)	Amount
Calories	210
Protein	25g
Carbohydrates	2g
Fat	11g
Fiber	0g

Health highlights: Cod is a lean, high-protein fish packed with omega-3 fatty acids, which are great for heart health. The lemon adds a boost of vitamin C, and fresh dill brings antioxidants to the party. Using butter and olive oil in moderation keeps it flavorful without going overboard.

Compared to fried fish or heavy cream sauces, this baked cod with lemon dill sauce is a lighter option that still feels indulgent. It’s a perfect balance of nutrition and taste.

Final Thoughts

So that’s my easy baked cod with lemon dill sauce recipe—the one I turn to when I want to serve something that feels special without the stress. I love how it’s simple enough for weeknights but elegant enough for dinner parties.

Every time I make this, friends ask how I get the fish so tender and the sauce so bright. Now you know my secrets! Please, make it your own. Try the variations, add your favorite herbs, or serve with your favorite sides. That’s how the best recipes grow.

If you give this a try, drop a comment below and let me know how it turns out. Or better yet, snap a pic and tag me on Instagram—I live for seeing your kitchen wins.

Happy cooking! I hope your dinner parties are as delicious and easy as this cod.

FAQs

Q: Can I use frozen cod for this recipe?

A: Yes! I’ve used frozen cod fillets plenty of times. Just thaw them completely in the fridge overnight and pat dry really well before baking. You might need to add an extra minute or two to the baking time.

Q: What can I substitute if I don’t have fresh dill?

A: Fresh dill really makes the sauce pop, but if you’re out, dried dill or even fresh tarragon or basil can work. Use less dried herbs since they’re more concentrated. I’d start with about 1 teaspoon dried dill instead of ¼ cup fresh.

Q: How do I know when the cod is perfectly baked?

A: The best test is the fork. The fish should flake easily but still be moist inside. Also, it will turn opaque all the way through. If it’s still translucent or tough to flake, pop it back in for a couple more minutes.

Q: Can I make the lemon dill sauce ahead of time?

A: Absolutely. I often make the sauce while prepping other parts or even the day before. Just store it in the fridge and warm gently before pouring it over the fish. It helps the flavors meld even more.

Q: Is there a dairy-free version of this recipe?

A: Yes! You can swap the butter for olive oil or a vegan butter substitute. The sauce will be just as tasty, though a bit lighter without the richness of butter.

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