Lemon Dill Cod with Zucchini
Lemon Dill Cod with Zucchini offers a light, flavorful meal that cooks up quickly on a single sheet pan. This sheet pan dinner recipe is perfect for busy weeknights when you want minimal cleanup and maximum taste. You’ll love how simple and satisfying this dish is.
Key Ingredients & Substitutions:
- Cod Fillets: You can substitute with other white fish like halibut, tilapia, or snapper.
- Zucchini: Yellow squash or bell peppers work well as alternatives.
- Fresh Dill: Dried dill can be used, but fresh is highly recommended for best flavor.
- Lemon: Essential for brightness. You can use bottled lemon juice in a pinch.
- Olive Oil: Avocado oil or another neutral oil can be used instead.
Ingredients:
Main:
- 1.5 lbs cod fillets, 1-inch thick
- 2 medium zucchini, chopped into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Spices:
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Servings: 4
- Calories per serving: Approximately 250
- Tools Needed: Large sheet pan, mixing bowl
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. This simple step makes your sheet pan dinner recipe even more convenient.
2. Season the Zucchini
In a medium bowl, toss the chopped zucchini with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread the zucchini in a single layer on one side of your prepared sheet pan.
3. Season the Cod
Pat the cod fillets dry with a paper towel. In the same bowl (no need to wash!), combine the remaining 1 tablespoon of olive oil, fresh lemon juice, lemon zest, chopped fresh dill, remaining 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Gently coat each cod fillet with this mixture.
4. Arrange and Bake
Place the seasoned cod fillets on the other side of the sheet pan, next to the zucchini. Ensure both the fish and vegetables are in a single layer so they cook evenly. Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the zucchini is tender. This completes your delicious sheet pan dinner recipe.
Variation Ideas:
- Add More Veggies: Toss in cherry tomatoes, asparagus, or thinly sliced bell peppers alongside the zucchini.
- Spice It Up: A pinch of red pepper flakes with the seasonings will add a gentle kick.
- Herb Swap: Try fresh parsley or chives instead of dill for a different flavor profile.
- Citrus Boost: A few thin lemon slices placed directly on top of the cod before baking will infuse more citrus flavor.
Storage Instructions:
Store any leftover Lemon Dill Cod with Zucchini in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm gently in the microwave or in a preheated oven at 300°F (150°C) until just heated through to avoid drying out the fish.
Frequently Asked Questions (FAQ):
Can I use frozen cod?
Yes, you can use frozen cod. Make sure to thaw it completely and pat it very dry before seasoning and baking.
How do I know when the cod is cooked through?
The cod is done when it’s opaque throughout and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal.
Can I prepare this meal ahead of time?
You can chop the zucchini and mix the seasonings for both the fish and vegetables separately. Store them in airtight containers in the fridge, then combine and bake just before dinner.
What side dishes pair well with this sheet pan dinner recipe?
Since it’s a complete meal, you don’t necessarily need a side. However, a light green salad or some quinoa would complement it nicely.
My fish always sticks to the pan. What can I do?
Ensure you’re using parchment paper or a good quality non-stick sheet pan. Also, make sure your pan is properly preheated if you’re not using parchment paper.
