Dinner
One-Pan Lemon Dill Cod
4 servings · 45 minutes
353calories
40 gprotein
32 gcarbs
8 gfat
Per serving
Ingredients
For 4 servings
- 500 g potatoes (preferably small, new potatoes)
- 20 g olive oil (2 tablespoons)
- 300 g zucchini (1 large)
- 80 g red onion (1 piece)
- 300 g cherry tomatoes
- 700 g cod fillet (4 slices)
- 60 g lemon (1 piece)
- 2 cloves garlic
- 10 g fresh dill (1 bunch)
- 150 g Greek yogurt, 0% (for the dill sauce)
- Salt, pepper, paprika
Instructions
- Preheat the oven to 220 °C (425 °F). Cut the potatoes in half (cut larger ones into quarters), toss with half the oil, salt, and paprika, and bake in a baking dish for 20 minutes. The potatoes need the most time, so they go in first.
- Meanwhile, cut the zucchini into half-rings, cut the red onion into wedges, and toss them together with the remaining oil and salt.
- Place the vegetables and cherry tomatoes next to the potatoes, leaving space in the middle of the dish for the fish.
- Pat the cod dry with paper towels, salt and pepper it, and place it among the vegetables. Grate the lemon zest over it, place thin lemon slices on top, and sprinkle with crushed garlic and half the dill.
- Bake together for 12–14 minutes. It's done when the potatoes are easily pierced with a fork, the fish flakes apart easily with a fork, and the center is no longer translucent. Don't bake longer, cod dries out quickly.
- Dill sauce: mix the finely chopped remaining dill into the yogurt, add the juice of half a lemon, salt, and pepper, and serve alongside the fish.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
