Description
A simple yet elegant dish featuring flaky baked cod paired with a creamy lemon-dill sauce, perfect for weeknight meals or special occasions.
Ingredients
- 4 fresh cod fillets (about 170 g / 6 oz each)
- 2 tbsp olive oil (or avocado oil)
- 1 tsp sea salt (adjust to taste)
- ½ tsp freshly ground black pepper
- ½ tsp paprika (optional)
- Lemon slices for garnish
- 3 tbsp unsalted butter (or olive oil for dairy-free)
- 2 cloves garlic (minced)
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 cup low-sodium chicken or vegetable broth
- ½ cup plain Greek yogurt (or light cream)
- 2 tbsp fresh lemon juice (plus zest of 1 lemon)
- 2 tbsp fresh dill (chopped or 1 tsp dried dill)
- Salt & pepper to taste
Instructions
- Preheat your oven to 200°C / 400°F and prepare your baking dish.
- Pat the cod fillets dry, brush them with olive oil, and season with salt, pepper, and paprika.
- Place the seasoned fillets in the baking dish and arrange lemon slices on top.
- Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
- While the cod bakes, melt butter in a medium saucepan over medium heat and sauté minced garlic until fragrant.
- Whisk in flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually pour in the broth while whisking constantly. Simmer until slightly thickened, about 3-4 minutes.
- Stir in Greek yogurt, lemon juice, and zest, cooking for another 2 minutes until creamy.
- Add fresh dill, season with salt and pepper, and set the sauce aside.
- Once the cod is baked, plate it, spoon the warm lemon-dill sauce generously over each fillet, and garnish with extra dill.
Notes
For gluten-free options, substitute cornstarch for all-purpose flour in the sauce. Serve with seasonal vegetables or a light salad.