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The main dish, Light and fresh

Steamed cod with lemon and dill

Steamed cod with lemon and dill is a fish dish for 6 people, ready in 1 hour with 30 minutes of active work. The vegetables and sauce come together in the morning, leaving only the quick steaming to do once guests arrive. Very easy, at €5.40 per person, the key is a short steam that keeps the cod flesh pearly and the vegetables crisp.

Light, fresh and fragrant, a steamed cod with dill and lemon alongside crisp little vegetables, a perfect gentle way to end the meal.

Steamed cod with lemon and dill
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€5.40
Calories per person
330 kcalcalculated by Kiloach, your weight coach

This steamed cod leans on freshness, lemon lifts the fish without covering it, and dill brings that anise fragrance that makes light cooking so appealing. Carrot, zucchini and green bean sticks keep their crunch, while the lemony sauce and a small knob of butter add just enough richness to flesh that stays pearly and tender.

It's the right dish for a dinner with friends in spring or summer, when you want to host without spending the evening in the kitchen or weighing down the meal. Pair it with a fresh starter and a fruit dessert, and it works well at a table with kids, since its gentle cooking and clean flavor please every age.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps
  4. When it's time to serve 2 steps, 12 min

Prep the vegetable sticks and the lemon sauce in the morning, everything simply waits in the fridge until evening. Right before guests arrive, take the cod out of the fridge, season it and set up the steamer basket with dill and lemon. At serving time, the steaming only takes twelve minutes, so you plate, spoon over the sauce and add the butter right in front of your guests.

The ingredients

6 people

Fish counter

  • Cod loin 900 g

Fruits and vegetables

  • Lemons 3
  • Dill 1 bunch
  • Carrots 3
  • Zucchini 2
  • Green beans 300 g

Dairy

  • Butter 40 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Fleur de seloften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the carrots and zucchini into thin sticks and trim the green beans.

    Sticks of the same thickness cook at the same rate, so everything finishes together.

  2. Make the sauce by whisking the oil, the juice of two lemons, half the chopped dill, salt and pepper.

    Whisk it with a fork, the sauce stays creamy and clings to the fish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the cod out of the refrigerator and pat it dry, then season with fleur de sel and pepper.

    Fish taken out of the fridge twenty minutes ahead cooks more evenly.

  2. Bring the water in the steamer to a boil and line the basket with dill sprigs and lemon slices.

    Lemon slices in the basket keep the fish from sticking.

When it's time to serveThe final touches, right in front of your guests.

  1. Steam the carrots and green beans, then add the zucchini and the cod for the last part of the cooking. 12 min

    The fish is done when the flesh separates into large pearly flakes.

  2. Plate the fish and vegetables, spoon over the lemon sauce, add a small knob of butter on the hot fish and the remaining dill.

    The butter melts over the fish and binds the sauce, just a small knob is enough.

Our tips to get it right

  • Choose a thick cod loin of even thickness throughout, the fish then cooks evenly and stays pearly at the center.
  • Don't salt the fish too far in advance, fleur de sel added right before cooking keeps the flesh from releasing water.
  • Taste the sauce before serving and adjust the lemon, some fruit is more acidic than others depending on the season.
  • Watch the vegetables by eye rather than by the clock, they should stay firm to the bite even after steaming.

The variations

  • Swap the cod for pollock or monkfish, two white fish that hold up well to steaming without falling apart.
  • For a vegetarian version, replace the fish with firm tofu marinated in the same lemon sauce before steaming.
  • For kids, cut the fish into pieces before serving and serve the sauce on the side, some prefer plain vegetables.

What to serve it with

  • Basmati rice or steamed potatoes
  • A dry, mineral white wine
  • A fennel salad to start

Storage

Steamed cod keeps for 1 day in the refrigerator in a sealed container, though the vegetables lose their crunch. It doesn't freeze well once cooked. Reheat it gently by steaming, or eat it cold in a salad the next day.

Questions about this recipe

Can I replace the dill with another herb?

Yes, chervil or chives work well if you're not a fan of dill's anise flavor. The result will be slightly less fragrant but just as fresh.

How do I know the cod is cooked through?

The flesh separates into large pearly, opaque flakes when you press it gently with a fork. If it still looks translucent at the center, let it steam two more minutes.

Can I cook this without a steamer basket?

Yes, a metal colander set over a pot of simmering water with a lid works just as well. The key is keeping the fish from touching the water.

How should I plate this for a dinner with friends?

Arrange the colorful vegetable sticks around the fish on a large platter, and spoon the sauce over at the last moment to keep the colors bright. A few sprigs of fresh dill on top are enough for a polished look.

Can a steamed cod with lemon and dill be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a steamed cod with lemon and dill?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a steamed cod with lemon and dill?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a steamed cod with lemon and dill cost?

About €5.40 per person, that's €32.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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