If you’re looking for a light, flavorful entrée that’s quick to prepare and fits a low-carb or keto lifestyle, baked cod with lemon and dill is a perfect choice. This bright, aromatic seafood dish highlights the delicate texture of cod with a citrusy zing and the herbal freshness of dill — all while staying incredibly low in carbs.

Ingredients (serves 4)

• 4 cod fillets (about 6 oz / 170 g each)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice (about ½ lemon)
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 2 cloves garlic, minced
• 1/2 teaspoon sea salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges, for serving

Optional (low-carb) finishers:

• 1 tablespoon unsalted butter, melted (for richer flavor)
• A small sprinkle of chopped fresh parsley

Easy baked cod with lemon and dill — Recipe method

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, salt, and pepper.
3. Pat the cod fillets dry with paper towels, then place them in the prepared baking dish in a single layer.
4. Brush or spoon the lemon-dill mixture evenly over each fillet. If using butter, drizzle melted butter on top for extra richness.
5. Bake for 10–14 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Remove from the oven and let rest for 1–2 minutes. Serve with lemon wedges and an extra sprinkle of fresh dill or parsley.

Cook’s tips

• Don’t overcook: cod flakes quickly; check at the earlier time for thinner fillets.
• Even cooking: bring fillets to near room temperature (10–15 minutes) before baking to promote even doneness.
• Variation: add a few capers or a light sprinkle of grated Parmesan (small amount) for a different flavor profile, keeping net carbs very low.

Why baked cod with lemon and dill is great for keto and low-carb diets

• Cod is high in lean protein and contains virtually no carbohydrates.
• The recipe uses olive oil and fresh herbs for flavor rather than sugar-containing sauces.
• A single serving provides substantial protein with minimal carbs, making it an ideal protein-forward option for ketogenic meals.

Nutritional information (approximate per serving — recipe makes 4 servings)
Note: Values are estimated and will vary by exact fish size and ingredient brands. For precise tracking, weigh portions and use your preferred nutrition calculator.

Per serving (approximate)

• Calories: 200–210 kcal
• Protein: 30–31 g
• Total fat: 7–8 g
• Total carbohydrates: 1.0–1.5 g
• Dietary fiber: ~0.1 g
• Sugar alcohols: 0 g
• Net carbs: ~1.0–1.5 g

Net carbs explained: Net carbs = Total carbohydrates − Fiber − Sugar alcohols. In this recipe the carbohydrate content comes mainly from lemon juice and garlic; fiber and sugar alcohols are negligible, so net carbs remain about 1 gram per serving — excellent for keto.

Serving and pairing suggestions

• Serve over a bed of steamed asparagus, sautéed spinach, or cauliflower rice for a low-carb plate.
• Add a side salad with a high-fat dressing (olive oil + vinegar) to increase satiety for keto meals.
• For non-keto diners, this dish pairs well with roasted baby potatoes or a light pilaf.

Storage and reheating

• Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes to avoid drying out the fish.
• Leftover fish also works well cold, flaked into a salad or atop a low-carb wrap.

Final notes
Baked cod with lemon and dill is an elegant, uncomplicated dish that delivers bright flavor without adding unnecessary carbs — making it a dependable option for weeknight dinners or a healthy centerpiece for entertaining. For exact nutrient targets, especially if you track macros tightly on a ketogenic plan, weigh your portions and use a nutrition calculator with the specific ingredient brands you use. Enjoy!