Dill Crusted Cod

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This simple, stovetop Dill Crusted Cod is a quick and easy way to bring big flavor to the dinner table. Dried dill and flax seed combine to create an herbaceous and nutty crust that’s perfect with any number of sides.

cod cooked with a dill and flaxseed crust on corn and tomatoes

This super simple dill crusted cod recipe was something that came to be one night when I was raiding my fridge for flavor. I’d just been reading about ground flax and we’d been adding it to everything…why not fish!

As it turns out, cod with dill and ground flax creates the most delicious, healthy pan cooked fish filet. We make it often when dinner needs to get on the table.

Since it just used basic pantry staples to get cooking, it’s perfect for serving throughout the seasons with your favorite seasonal sides.

Ingredients & Substitutions

Often my seafood dishes, like my cast iron salmon, use really simple things to compliment the fish. This recipe is no exception. You’ll just need a handful of pantry spices and fish to get this cooking.

  • Cod – We used 4, 4 ounce cod filets. Haddock, pollock, or sole can work very similarly. Be aware cooking times may differ for fish with different thicknesses.
  • Dried Dill – Unfortunately, the crust doesn’t work with fresh dill. Go for dried!
  • Ground Coriander – This is the seed form of cilantro, and has a fresh, almost citrus like note. If you don’t have it, use cumin which will be earthy, but not as bright.
  • Ground Flax seed – Ground toasted flax has an unbelievable nutty flavor and also happens to be good for you. You can buy it at most grocery stores now in the baking aisle.
  • Salt & Pepper – I always use coarse kosher salt and fresh ground pepper.
  • Oil – I used grapeseed, but any neutral flavored oil will work.

Pro Tip: For best overall flavor I like to toast and grind my own flaxseed. Whole flaxseed stays good for MUCH longer, but can go rancid once ground if left out. Whole seeds stay good when refrigerated for 1 year, and once ground up to 6 months in the fridge or freezer.

flaxseed before and after toasting
Left: Untoasted whole flaxseed. Right: Toasted, smells delicious!

Dill Crusted Cod Cooking Tips

You can find detailed step-by-step instructions in the recipe card below, but I want to share a few cooking tips to make sure you get the best overall flavor from your dish.

  • Toast the flaxseed first – In a hot dry pan (the same one you’ll cook the fish in), spread whole flaxseed over medium heat and toss every 20-30 seconds until you start to smell a toasted, nutty aroma. Remove from the heat and grind it. Store leftovers in the fridge.
  • Plenty of Oil in a Hot Pan – I like to use stainless steel with a high heat oil to sear and crust things like fish. Cast iron works well too.
  • Don’t move the fish – Once the filets are cooking, don’t move or peek at them until it’s time to flip. This is KEY for the crust sticking and getting the perfect texture.
  • Don’t overcook it– The ideal cooking temperature for cod is 145°F. Overcooked filets will be dry and chewy. Use a meat thermometer to double check and remove it from the heat when it hits 145°F.
cod crusted with salt, coriander, dill, and flaxseed

Serving Suggestions

When you’re ready to serve it up, there are many options! You can easily pair this with your favorite seasonal sides. Here are some of my favorites:

a bowl of dill and flaxseed crusted cod

No matter how you choose to serve dill crusted cod, I think you’ll enjoy the herbaceous, nutty coating on the tender filets. It’s a quick and easy whole food meal that you can feel good serving and eating.

Check out my other from scratch seafood recipes while you’re here!

A white bowl with dill and flaxseed dill crusted cod
5 from 2 votes

Dill Crusted Cod

Print Recipe
This easy stovetop cod uses pantry spices and ground flax to create a flavorful crust in just minutes. It’s a delicious, from scratch recipe that won’t take you long to make.
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins


  • 1 skillet stainless steel or cast iron for best sear
  • 1 meat thermometer instant read is best!


  • 4 4 ounce cod filets
  • 2 teaspoons ground flaxseed
  • 1 teaspoon ground coriander
  • 1 teaspoon dried dill
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons oil


  • If using whole flaxseed, toast in the skillet over medium heat (no oil), then grind.
    2 teaspoons ground flaxseed
  • Combine the ground flaxseed, coriander, dill, salt, and pepper in a shallow dish.
    2 teaspoons ground flaxseed, 1 teaspoon ground coriander, 1 teaspoon dried dill, 1 teaspoon pepper, 1/2 teaspoon salt
  • Pat fish dry and press each filet into the spice mixture so it coats both sides.
    4 4 ounce cod filets
  • Add oil to hot pan and lay in the filets. Don't move or touch them for 3 minutes.
    2 tablespoons oil, 4 4 ounce cod filets
  • Flip*, then cook on the second side for another 3-4 minutes, or until the fish temps at 145°F. Serve!


*If fish sticks or resists flipping, make sure the oil is evenly distributed in the pan and let cook another minute.


Serving: 1filet | Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 292mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course: dinner
Cuisine: American
Keyword: easy recipe, fish, quick meal, seafood
Servings: 4 people
Calories: 71kcal
Author: Mikayla M

Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.

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  1. 5 stars
    This was amazing! The spice blend is what makes this – the dill, coriander with the salt and pepper. So tasty! ANd I did enjoy the addition of the flaxseed. Great light dinner for those of us watching our calories!!

    1. My favorite sentence here is “This was amazing” I smile when I know someone loved a recipe I share. Also I’m happy to know you enjoyed it with the addition of flaxseed!

  2. 5 stars
    I’m glad I found this recipe because it solves 2 problems – finding a way to break out of my plain broiled fish rut, and finding a use for the almost full bag of ground flax seeds that have been hanging out in my fridge forever! I also like that besides the fish itself, all the ingredients are from the pantry so I don’t have to buy a ton of other ingredients.

    1. Kate, I’m glad you found it too! I strive to have dishes full of flavor and to use ingredients from my cupboards and refrigerator without making a special trip to the store. Thanks for sharing with me!