Lemon-Dill Cod in Parchment
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Last Updated on August 30, 2021 by Lisa Johnson
Baked Lemon-Dill Cod in parchment paper is an easy and delicious meal that is perfect for busy weeknights. This healthy meal is moist, buttery, and flavorful with a delicate texture that makes the perfect dinner for two or easy lunch.
Check out the Seafood recipes category for even more delicious options!
This dinner for two was created to be a Mediterranean, Whole30, Paleo, and Keto friendly meal, but no one will guess it is healthy! It is very easy to double or triple the servings if needed.
What you will need:
To make this meal for two serving you will need two 6-ounce cod fillets, a lemon, fresh dill, ghee for Whole30 or Paleo, unsalted butter for everyone else, sea salt and black pepper.
You will also need a cutting board, chefs knife, parchment paper, a baking sheet, and oven. A digital thermometer is also very handy to have.
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How to cook cod in parchment paper:
Preheat oven to 375 degrees.
Cut 2 sheets of parchment paper into 12-inch squares, and fold in half.
Place one cod filet in the center of each sheet right against the fold line.
Sprinkle each filet with salt, pepper, chopped dill and tablespoon of butter/ghee.
Place two lemon slices on top of each filet.
Fold the parchment paper over the fish. Next, fold the two shorter sides over two or three times, then fold the long side over two or three times. Fold the shorter sides over one more time to secure and place on a baking sheet.
Place filet packets into the preheated oven and bake for 15 minutes, or until internal temperature reaches 145 degrees.
Remove from the oven and place each pouch on a plate to serve.
For a cleaner presentation, remove the fish from the parchment paper before serving.
So simple, and so delicious!
Recipe Notes & Tips:
- Substitute thyme, tarragon, or herbs de Provence for the dill if desired.
- You can substitute dry dill for fresh, just use half as much.
Serving suggestions:
Serve any one of these healthy sides along side the cod to complete your meal.
- Simple Cauliflower Mash
- Cauliflower Rice
- Sautéed Zucchini and Carrots
- Instant Pot Whole Sweet Potatoes
- Mashed Sweet Potatoes
- Instant Pot Steamed Asparagus
- Simple Roasted Carrots
More delicious seafood recipes:
- Instant Pot Salmon and Potatoes
- Cod with Zucchini Noodles
- Baked Salmon in Parchment Paper with Asparagus, Lemon and Dill
- Baked Cod with Cherry Salsa
- Simple Cod with Sautéed Spinach
- Salmon with Pineapple Salsa
- Shrimp and Crab Stuffed Cod – contains rice (not whole30, paleo, or keto)
- Salmon Oscar
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Enjoy!!
Lemon-Dill Cod in Parchment
Ingredients
- 12 ounces cod fillets 2) 6 ounces each, .75-inch thick
- .25 teaspoon sea salt
- .25 teaspoon ground black pepper
- 2 teaspoons fresh dill chopped – plus more for garnish
- 2 tablespoons ghee or unsalted butter
- 1 large fresh lemon cut into 4) .25-inch thick slices
Instructions
- Preheat oven to 375 degrees.
- Cut 2 sheets of parchment paper into 12-inch squares, and fold in half. Place one cod filet in the center of each sheet right against the fold line.
- Sprinkle each filet with salt, pepper, one teaspoon of chopped dill and one tablespoon of butter/ghee. Place two lemon slices on top of each filet.
- Fold the parchment paper over the fish. Fold the two shorter sides over two or three times, then fold the long side over two or three times. Fold the shorter sides over one more time to secure and place on a baking sheet.
- Place filet packets into the preheated oven and bake for 15 minutes, or until internal temperature reaches 145 degrees.
- Remove from the oven and place each pouch on a plate to serve. For a cleaner presentation, remove the fish from the parchment paper before serving and drizzle the cooking liquid over the top of the cod.
Notes
- Substitute thyme, tarragon, or herbs de Provence for the dill if desired.
- You can substitute dry dill for fresh, just use half as much.
