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Dinner recipe · from the recipe book

Lemon-Dill Cod and Potato Bake with Oat Crumb

Flaky cod and tender red potatoes in a silky blended cauliflower-dill sauce, under a crisp, lemony oat and Parmesan crumb.

Lemon-Dill Cod and Potato Bake with Oat Crumb

Ingredients

  • 1¼ lb560 gCod filletcut into 2-inch chunks
  • 3 small500 gRed potatoessliced 1/8 inch thick
  • 3¾ cups florets400 gCauliflowercut into small florets
  • 1 cup240 gVegetable broth
  • 1 cup (240 ml)240 gMilk, 2%
  • 1 medium110 gYellow onionchopped
  • 3 cloves9 gGarlicminced
  • 1½ medium300 gZucchinihalved lengthwise and sliced
  • 1 cup150 gGreen peas, frozen
  • 1 tbsp15 gYellow mustard
  • 2 tbsp30 gLemon juice
  • 1 cup sprigs10 gFresh dillchopped
  • 1 tbsp15 gOlive oil
  • ⅔ cup50 gOld-fashioned rolled oats
  • ⅓ cup grated30 gGrated Parmesan
  • 1½ tbsp20 gUnsalted buttermelted
  • 2 tsp4 gLemon zest
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Toss the potato slices with the olive oil, spread them in an even layer in a 9x13-inch baking dish, cover with foil and bake for 20 minutes, until just tender.
  3. While the potatoes bake, make the sauce: put the cauliflower, onion, garlic and vegetable broth in a pot, cover and simmer for 15 minutes, until the cauliflower is very soft.
  4. Pour the cauliflower mixture into a blender with the milk, mustard, lemon juice, half the dill, half the salt and the black pepper, and blend until smooth and creamy.
  5. Make the crumb: in a small bowl, stir together the oats, Parmesan, melted butter and lemon zest.
  6. Uncover the potatoes. Scatter the zucchini and peas over them, nestle in the cod chunks and sprinkle the cod with the remaining half of the salt.
  7. Pour the cauliflower sauce evenly over the fish and vegetables, then sprinkle the oat crumb on top.
  8. Bake uncovered for 20 to 25 minutes, until the crumb is golden, the sauce bubbles and the cod flakes easily and reaches 145°F (63°C).
  9. Rest 5 minutes, then scatter the remaining half of the dill over the top and serve.

Check labels: Gluten-free when you buy vegetable broth and old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Fish. Some brands contain gluten.

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

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