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Lemon-Dill Greek Baked Cod

Lemon-Dill Greek Baked Cod reads sourness 6.2, citrus 6.0 and richness 5.0 on Palate's 0–10 flavor X-ray — a Greek main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 8.0 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Sourness 6.2 · Citrus 6.0 · Richness 5.0 · Allium 4.4 · Umami 4.3 · Salinity 3.8 · Herbaceous 3.4 · Sweetness 3.1 · Fruity 2.7 · Marine & Briny 2.6 · Funk & Ferment 1.9 · Floral 1.6 · Warm Spice 1.4 · Earthy 1.3 · Nutty 1.1 · Bitterness 1.1 · Heat 0.8

What's in it (13)

• cod fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 41 g
• yellow onion — 110 g
• dried leaf oregano — 1 g
• garlic — 9 g
• grape tomatoes — 237 g
• dry white wine — 59 g
• lemons — 195 g
• dill — 15 g
• unsalted butter — 27 g
• parsley — 7 g

Time & effort: about 21 min · effort: involved

Nutrition (per 100 g, engine-estimated): 200.1 kcal, 32.8 g protein, 4.8 g fat, 7.4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 425°F. Pat the cod fillets dry and season both sides with the salt and pepper; set aside.
2. Heat 2 tablespoons of the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
3. Stir in the oregano and garlic and cook until fragrant, about 30 seconds.
4. Add the cherry tomatoes and wine, raise the heat to medium-high, and cook until the tomatoes just begin to collapse and the wine reduces by half, 3-4 minutes.
5. Remove the skillet from the heat and stir in the lemon zest, the juice of one lemon, and half the dill.
6. Nestle the cod fillets into the sauce, spooning some sauce over the top of each; drizzle with the remaining 1 tablespoon olive oil.
7. Transfer the skillet to the oven and bake until the cod flakes easily with a fork and reaches 145°F at the thickest point, 10-12 minutes.
8. Remove the skillet from the oven, scatter the butter pieces around the fish, and gently swirl the pan until the butter melts into the sauce.
9. Squeeze the remaining lemon juice over the top, scatter with the remaining dill and the parsley, and serve straight from the skillet with lemon slices alongside.

Dishes with a similar flavor shape

• Turtle Soup — Cajun/Creole
• Souvlaki — Greek
• Poached Salmon With Dill Horseradish Sauce Recipe — French
• Pork Souvlaki Skewers with Pita — Greek
• Chicken Tagine with Preserved Lemon and Olives (Djaj Mcharmel) — Moroccan

Keep reading: what sourness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.