Baked Cod with Lemon Cucumber Salad
This oven-baked cod recipe is a flavorful seafood dinner pairing lemon-pepper fillets with a crisp cucumber salad. The foil-packet method ensures a moist texture that balances the zesty Dijon sumac vinaigrette. This 35-minute, restaurant-quality meal is a must-try for a simple, healthy balanced weeknight dinner.
Prep time: 20 mins
Total time: 35 mins
Skill level: Easy
Cooking Timers
Prep Time
Total Time
What You'll Need
Dressing
Salad
Directions
SALAD & DRESSING
- Mix the cucumber slices, herbs, and almonds in a medium bowl.
- In a smaller bowl, add the honey, Dijon mustard, sumac, and lemon juice and slowly whisk in the olive oil to emulsify.
- Slowly add the dressing to the cucumber mixture and stir.
- Add salt and pepper as needed.
COD
- Preheat oven to 425°F.
- Place the cod skin side down on a sheet of aluminum foil. Brush both sides of the fish with olive oil and season with lemon pepper, salt, and pepper.
- Wrap the fish in the foil, ensuring the sides are sealed tightly. Place in the oven on a baking sheet.
- When the cod has finished cooking (reaches an internal temperature between 125°F and 145°F in the thickest part, about 8–10 minutes) remove from the oven.
- Place the fish on a platter and top with the salad. Arrange dill on the salad.
- Garnish with the lemon zest and serve.
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