Baked Sour Cream Cod

Name: Baked Sour Cream Cod
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 fillets firm white fish fillets (cod, haddock, or halibut work well); 0.75 cup sour cream, full-fat preferred; 0.5 tsp kosher salt; kosher salt, extra for marinating; 0.5 tsp freshly cracked black pepper; freshly cracked black pepper, extra for marinating; 0.5 tsp fresh lemon zest; 0.5 tbsp freeze-dried dill; 0.5 tsp freeze-dried dill for seasoning fish; 3 clove garlic cloves; 3 green onions; 0.5 tsp red pepper flakes; 0.5 fresh lemon juice; 0.33 cup Parmesan cheese, freshly grated

Creamy Dill-Topped Cod with Parmesan Crust

This recipe transforms mild cod into something rich and satisfying with a tangy sour cream mixture that keeps the fish incredibly moist. The combination of fresh dill, garlic, and a hint of heat creates layers of flavor that complement rather than mask the delicate fish.

DinnerGluten FreeComfort FoodQuick MealsBakingSeafoodFish

Prep15 min

Cook20 min

Total35 min

Servings4

Difficultyeasy

Ingredients

4 filletsfirm white fish fillets (cod, haddock, or halibut work well)
¾ cupsour cream, full-fat preferred
½ tspkosher salt
kosher salt, extra for marinating
½ tspfreshly cracked black pepper
freshly cracked black pepper, extra for marinating
½ tspfresh lemon zest
½ tbspfreeze-dried dill
½ tspfreeze-dried dill for seasoning fish
3 clovegarlic cloves
3 green onions
½ tspred pepper flakes
½ fresh lemon juice
⅓ cupParmesan cheese, freshly grated

Instructions

In a mixing bowl, stir together the sour cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, lemon zest, and 1/2 tablespoon dill until smooth. This creamy base will keep your fish moist while adding tons of flavor.
Use a microplane to grate the garlic directly into the bowl — this distributes it evenly without any harsh chunks. Slice the white parts of the green onions thinly and fold them in, then set aside the green tops for later.
Stir in the red pepper flakes and lemon juice, mixing until everything is well combined. The mixture can sit in the fridge for up to a day if you're prepping ahead.
Preheat your oven to 400°F. Pat the fish fillets completely dry, then season both sides generously with salt, pepper, the remaining dill, and a squeeze of lemon juice. Let them sit while the oven heats up.
Arrange the fillets in a shallow baking dish with space between each piece. Divide the sour cream mixture evenly over the top, then sprinkle with the grated Parmesan for a golden finish.
Bake for 15-20 minutes until the fish flakes easily with a fork — thicker fillets need the full time. Switch to broil for the last 1-2 minutes to brown the top, but watch carefully to prevent burning.
⏱ 18 min
Scatter the reserved green onion tops over the fish and serve immediately while the topping is still bubbling. The contrast of cool, bright greens against the rich, warm fish is perfect.