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Lunch recipe · from the recipe book

Lemon-Dill Cod and Potato Bake

Tender sliced potatoes soak up a lemony dill-and-thyme broth under flaky cod fillets, finished with a crisp, savory Parmesan crust.

Lemon-Dill Cod and Potato Bake

Ingredients

  • 3½ medium700 gRusset potatoesscrubbed and sliced 1/8 inch thick
  • 1¼ lb560 gCod filletcut into 4 portions
  • 1¼ cups300 gLow-sodium chicken broth
  • 1 medium110 gYellow onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 1 medium200 gZucchinithinly sliced
  • 1½ tbsp20 gOlive oil
  • 1 cup sprigs8 gFresh dillchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 1 tsp1 gDried thyme
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup25 gPlain dry breadcrumbs
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C) and brush a 9x13-inch baking dish with a quarter of the olive oil.
  2. Make the herb broth: whisk the chicken broth with the garlic, thyme, half the dill, half the lemon juice, the lemon zest, half the salt and half the black pepper.
  3. Layer the potato slices, onion and zucchini in the dish, pour the herb broth over them and drizzle with half of the olive oil.
  4. Cover tightly with foil and bake 35 minutes, until the potatoes are nearly tender.
  5. Meanwhile, make the topping: mix the Parmesan, breadcrumbs, parsley and the remaining quarter of the olive oil.
  6. Pat the cod fillet portions dry, season the cod with the remaining salt and black pepper, and drizzle the cod with the remaining lemon juice.
  7. Uncover the dish, nestle the cod fillet portions into the vegetables and sprinkle the Parmesan topping over the cod and potatoes.
  8. Bake uncovered 15 to 18 minutes, until the topping is golden and the cod flakes easily and reaches 145°F (63°C) in the center.
  9. Scatter the remaining dill over the bake, rest 5 minutes and serve.

Contains: Milk, Fish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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