Cod Fillets with Cucumber Dill Sauce

Twenty minutes. Seven ingredients. A light, flaky piece of fish with a cool, tangy sauce on top. Sometimes the simplest dinners are the smartest ones.

Cod fillets get a squeeze of lemon juice and a quick trip through the microwave until they flake apart easily. While that happens, cucumber, dill, green onions, and yogurt get blended into a smooth, refreshing sauce that tastes like a lighter version of tzatziki.

The warm fish against the cool sauce creates this lovely contrast that feels clean and satisfying without being heavy. It’s the kind of meal that proves healthy eating doesn’t have to mean boring eating.

Kitchen Tips

• Rearrange the fillets halfway through microwaving so they cook evenly. Thicker pieces should move to the outside edges where the microwave energy is strongest.
• Don’t overheat the sauce. A gentle warm-through on medium power is all it needs. Too hot and the yogurt separates and turns grainy.
• This works just as well with other mild white fish like haddock, tilapia, or sole if cod isn’t available.
• Serve with steamed rice or crusty bread to soak up the extra sauce.