Oven-Baked Wild Pacific Cod with Lemon–Garlic Dill + Sautéed Green Beans
A WA-friendly fish dinner that’s simple, bright, and not a ginger-soy glaze: oven-baked cod with lemon, garlic, and dill, plus a quick sauté of green beans on the stove.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb (2 fillets) $13.99
- Fresh Green Beans 1 lb $3.69
- Simple Truth Organic® Garlic Bulbs 3 cloves (2 for fish, 1 for beans) $2.79
- Simple Truth Organic® Baby Dill 2–3 tbsp chopped $2.79
- Lemon 1 (zest + juice)
- Olive oil 2–3 tbsp
- Butter (optional) 1 tbsp (adds richness to cod)
- Salt & black pepper to taste
- Red pepper flakes (optional) pinch
Instructions
- Heat oven: Set oven to 400°F. Lightly oil a small baking dish or sheet pan.
- Season cod: Pat cod dry. Place in the dish. Drizzle with 1 tbsp olive oil, add 2 minced garlic cloves, half the dill, lemon zest, and a good pinch of salt and pepper. Dot with butter if using. (Optional: add a pinch of red pepper flakes.)
- Bake: Bake until the cod is opaque and flakes easily, about 10–14 minutes depending on thickness.
- Cook green beans (stove): While cod bakes, heat 1–2 tbsp olive oil in a skillet over medium-high. Add trimmed green beans and a pinch of salt. Sauté until crisp-tender, 5–7 minutes. Add remaining minced garlic for the last 30 seconds.
- Finish: Squeeze lemon juice over both the fish and beans. Sprinkle remaining dill over the cod.
- Serve: Plate cod with green beans and spoon any lemony pan juices over the fish.
Health notes: ~450–650 calories per serving depending on butter/olive oil. Lean protein; lots of fiber from green beans.
Drink pairing: Washington Sauvignon Blanc or a crisp WA pilsner.