alaskan cod recipe
The Best alaskan cod recipe
I love this recipe because it’s packed with healthy fats and protein while keeping things simple and easy to prepare. The cod is naturally lean but still rich in omega-3s, which is great for keeping things heart-healthy. Plus, it’s versatile—you can serve it with crusty bread, a fresh salad, or even just a simple lemon-dill sauce. My kids especially like it when we pair it with steamed green beans or a side of roasted potatoes, but honestly, it just tastes good on its own. It’s one of those recipes that feels like a little treat without the extra effort, and it’s always a hit with everyone at the table.
Crispy Baked Alaskan Cod with Lemon-Dill Sauce
A simple yet flavorful baked cod dish with a light lemon-dill sauce, perfect for a quick weeknight meal. The cod stays tender while achieving a crispy skin for a satisfying bite.
🥘Ingredients
- 8 oz (225g) fresh Alaskan cod fillets
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 small garlic clove, minced
- ½ tsp Dijon mustard
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Pat the cod fillets dry with paper towels. In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Coat each fillet evenly with the mixture. -
3
Place the coated fillets on the prepared baking sheet, skin-side down. Bake for 12–15 minutes until the skin is crispy and the fillets flake easily with a fork. -
4
While the cod bakes, whisk together mayonnaise, lemon juice, dill, garlic, Dijon mustard, salt, and pepper for the sauce. -
5
Once the cod is done, remove it from the oven and immediately drizzle with the lemon-dill sauce. Serve warm.
🔧Equipment
- Baking sheet
- Mixing bowl
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Alaskan Cod with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Crispy Baked Alaskan Cod with Lemon-Dill Sauce
How do I know when the Alaskan cod is fully cooked?
Cook the fillets until they reach an internal temperature of 145°F (63°C) for safety, but aim for a slightly pink center—this ensures it’s tender and flaky without overcooking. Remove from heat just before reaching this temp to retain moisture.
Can I substitute fresh cod for frozen?
Yes, but thaw the frozen cod completely in the fridge overnight before cooking. Fresh cod is preferred for texture, but frozen works well if properly defrosted.
What’s the best way to store leftovers?
Cool quickly in ice water or a cold bowl, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to prevent drying.
Why does the recipe call for butter instead of oil?
Butter adds richness and a delicate flavor that complements the cod’s natural taste, while oil keeps the dish lighter. Use unsalted butter for better control over seasoning.
