Lemon Dill Cod and Artichokes with Spiralized Potatoes

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Lemon Dill Cod and Artichokes with Spiralized Potatoes

A fresh, zesty, and satisfying fish dinner made with a dairy-free cream sauce that you’ll want to pour over everything! Flaky cod, simmered artichokes, and spiralized potatoes are cooked with dill for a flavorful, simple meal.

Lemon Dill Cod and Artichokes with Spiralized Potatoes

I rarely make dishes like this, because they always seem daunting with delicate sauces. You know, the kind of fish dishes you order out at restaurants. But I love fish with rich, zesty sauces, so I experimented in the kitchen and here we are with exactly that!

Lemon Dill Cod and Artichokes with Spiralized Potatoes

Seriously, this dish has it all and if you love lemon and dill, you’ll be in heaven! The artichokes cook and slightly brown in the pan with all the juices from the lemon, fish, and dill for flavor in every bite. The artichokes are pillowy and complement the flaky cod.

The spiralized potatoes are the main event here and offer a light but filling base for the fish. It’s almost like eating pasta and fish! If you’re aiming for a lower carb meal, you could sub in with zucchini noodles here, but I really suggest the starchy savoriness of the potatoes here.

Lemon Dill Cod and Artichokes with Spiralized Potatoes

If you don’t love tart, I’d halve the Dijon mustard and maybe take a tablespoon off the lemon juice measurements, but other than that, this recipe is a crowd pleaser and one of those meals that you’ll remember and whip out when entertaining guests!

Also, you can sub in chicken here, tofu steaks, or even roasted cauliflower steaks! As always, make it yours.



Lemon Dill Cod and Artichokes with Spiralized Potatoes

Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 3 tablespoons extra virgin olive oil
  • 1.5 pounds russet potatoes Blade D, noodles trimmed
  • ¼ teaspoon garlic powder
  • Salt and pepper
  • 1 cup low sodium vegetable broth + more for cooking
  • 4 4oz pieces of cod
  • 3 tablespoons lemon juice
  • ¼ cup non dairy milk I used oat milk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon arrowroot powder
  • 1 14oz can artichoke hearts, drained, halved, and patted dry (lightly squeeze to get out excess moisture)
  • 1 garlic clove minced
  • 1 tablespoon freshly chopped dill


  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss and cook for 5 minutes. Add vegetable broth as the potato noodles start sticking to the bottom of the pan to help them cook. It should take about 15 minutes to cook the potato noodles. When done, set aside on a plate.
  • Meanwhile, done with the potatoes, season the cod with salt and pepper and set aside.
  • Heat the remaining tablespoon of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the cod and cook for 4 minutes, flip, and cook another 2-4 minutes until cooked through (if flakes easily, it’s cooked.) Set aside on a plate.
  • Meanwhile, whisk together the lemon juice, almond milk, Dijon, and arrowroot.
  • Immediately add the artichokes and garlic. Cook for 5 minutes, stirring, to warm up the artichokes and soak up the pan flavors and let brown slightly. Set aside on the plate with the cod. Add the cup of broth, bring to a simmer over high heat and scrape up the browned bits. Cook until reduced by half, about 5 minutes. Pour and whisk in the arrowroot mixture into the pan and cook until thickened. Add the artichokes and cook for 2 minutes to let the artichokes soak up the sauce’s flavor. Then, nestle the cod back to the skillet, spoon over the sauce in the pan and stir in half of the dill, cooking for 1 minute until fragrant. Serve, garnished with remaining dill, family style with the potato noodles or divide potions onto plates.

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Sara C. says:
I made this tonight and it was very tasty! I was curious about the Dijon mustard... the post mentions halving it, but then it wasn't listed at all in the ingredients or instructions.
Meaghan says:
Great catch, Sara! That mustard goes in after the almond milk, it's 1 teaspoon! Updating recipe today!
ROBIN says:
You mention halving the Dijon mustard but mustard is not listed in the ingredients. I’m assuming that goes in the sauce?
Meaghan says:
Great catch, Robin! That mustard goes in after the almond milk, it's 1 teaspoon! Updating recipe today!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.