Dill Lemon Baked Cod with Steamed Baby Potatoes

Flaky white fish fillets baked with fresh dill and lemon, served alongside tender steamed baby potatoes for a light and digestible meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.48/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• bake
• fresh
• healthy
• quick

Ingredients

• 2 cod fillets
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon milk-free butter alternative (melted)
• 1 tablespoon fresh dill (chopped)
• 0.5 lemon (thinly sliced)
• 0.75 pound baby potatoes (quartered)

Instructions

1. Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper. Place cod fillets on the prepared baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Drizzle olive oil over the cod. In a small bowl, combine the melted milk-free butter alternative and chopped fresh dill. Spoon this mixture over the fish. Arrange lemon slices on top of each fillet.
3. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
4. While the fish bakes, steam the quartered baby potatoes until very tender, about 10-12 minutes. You can do this in a steamer basket or microwave.
5. Serve the baked cod immediately with the tender steamed baby potatoes on the side.

Notes

For maximum digestibility, ensure the baby potatoes are steamed until very soft and flaky. Cod is a very lean, easy-to-digest protein.

Nutrition (per serving)

• Calories: 360
• Protein: 35 g
• Carbohydrates: 25 g
• Fat: 15 g
• Fiber: 3 g
• Sodium: 750 mg
• Saturated Fat: 2.5 g
• Sugar: 1 g
• Cholesterol: 85 mg