35+ Flavorful Friday Paleo Cod Fish Recipes for Every Taste

As the weekend approaches, many of us look for ways to unwind, relax, and enjoy delicious meals that align with our health goals.

those following the Paleo diet, Fridays are the perfect opportunity to indulge in a flavorful, nutritious dish that supports your lifestyle. One such dish that combines both taste and health benefits is cod fish.

This mild, flaky fish is rich in protein, omega-3 fatty acids, and essential vitamins, making it a perfect choice for a Friday night Paleo feast.

Whether you’re new to the Paleo lifestyle or a seasoned pro, these 35+ Paleo cod fish recipes will inspire you to create a meal that’s both satisfying and nutritious.

From baked to grilled, simple to sophisticated, there’s a recipe for every occasion.

Let’s dive in and explore these tasty, healthy options that are sure to become your Friday favorites!

35+ Flavorful Friday Paleo Cod Fish Recipes for Every Taste

Eating Paleo doesn’t mean sacrificing flavor or excitement when it comes to your meals.

With these 35+ Paleo cod fish recipes, you’ll be able to create a variety of mouthwatering dishes that not only nourish your body but also satisfy your cravings for a flavorful Friday night dinner.

Cod is a versatile, nutrient-packed fish that pairs beautifully with fresh vegetables, healthy fats, and bold spices.

So, whether you’re cooking for yourself or hosting a dinner party, these recipes will make your Friday night feel special, all while staying true to your Paleo principles.

Explore, experiment, and enjoy – your taste buds (and your health) will thank you!

Garlic Butter Paleo Cod with Roasted Asparagus

This simple yet elegant recipe features tender cod fish cooked in a rich garlic butter sauce and paired with roasted asparagus. It’s a perfect low-carb, keto-friendly lunch, offering a light yet satisfying meal packed with healthy fats and protein. The flavors of garlic and butter complement the mild fish, creating a mouthwatering dish that’s both paleo and keto-approved.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup grass-fed butter
• 1 lemon, juiced
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, until tender.
2. While the asparagus is roasting, heat a skillet over medium-high heat and melt the butter. Add minced garlic and sauté for about 1 minute, until fragrant.
3. Season the cod fillets with salt and pepper, then place them in the skillet with the garlic butter. Cook for 3-4 minutes per side until the fish is cooked through and flakes easily.
4. Squeeze fresh lemon juice over the fish and garnish with parsley.
5. Serve the cod alongside the roasted asparagus.

This Garlic Butter Paleo Cod with Roasted Asparagus is an incredible combination of flavors and textures. The cod is perfectly tender and infused with rich garlic butter, while the asparagus adds a crisp, savory contrast. It’s a light and flavorful meal that is ideal for anyone following a low-carb or keto lifestyle, and it will leave you feeling satisfied without the heavy feeling that often comes with traditional carb-laden lunches.

Lemon Herb Grilled Cod with Zucchini Noodles

This dish combines perfectly grilled cod fillets with fresh, low-carb zucchini noodles, tossed in a light lemon herb dressing. It’s an easy-to-make paleo and keto-friendly meal that’s both refreshing and satisfying, making it an ideal choice for a healthy Friday lunch. The delicate flavors of lemon and herbs enhance the cod, while the zucchini noodles provide a nutritious alternative to pasta.

Ingredients:

• 4 cod fillets
• 2 zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat. Season the cod fillets with salt, pepper, and a drizzle of olive oil.
2. Grill the cod for 4-5 minutes per side until the fish is flaky and cooked through.
3. While the fish is grilling, heat a skillet over medium heat and add 1 tablespoon of olive oil. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until they are tender but still firm.
4. In a small bowl, whisk together lemon zest, lemon juice, dill, parsley, and a pinch of salt and pepper.
5. Toss the zucchini noodles with the lemon herb dressing.
6. Serve the grilled cod fillets on a plate with a generous portion of zucchini noodles.

The Lemon Herb Grilled Cod with Zucchini Noodles is a fantastic paleo and keto-friendly meal that combines the health benefits of fresh vegetables and lean fish. The grilled cod is succulent and infused with a zesty lemon flavor, while the zucchini noodles are light and refreshing. This dish is not only low in carbs but also packed with nutrients, making it a great choice for anyone seeking a satisfying and healthy lunch that aligns with their low-carb or keto diet.

Paleo Cod Fish Tacos with Avocado Salsa

These Paleo Cod Fish Tacos offer a fresh, vibrant twist on the traditional taco. The tender cod is perfectly seasoned and paired with a creamy avocado salsa. Served on a low-carb lettuce wrap, these tacos are perfect for those on a paleo or keto diet, offering a flavorful, low-carb alternative to regular tortillas. The combination of light fish and creamy avocado makes for a refreshing and satisfying meal.

Ingredients:

• 4 cod fillets
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 8 large romaine lettuce leaves

Instructions:

1. Preheat a skillet over medium heat and add olive oil. Season the cod fillets with paprika, cumin, garlic powder, salt, and pepper.
2. Cook the cod in the skillet for about 3-4 minutes per side until golden brown and flaky.
3. While the cod is cooking, prepare the avocado salsa by combining diced avocado, chopped red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
4. Once the cod is done, flake the fish into bite-sized pieces.
5. Assemble the tacos by placing the cod fillets on the lettuce leaves, topping with a generous amount of avocado salsa.
6. Serve immediately, garnished with additional cilantro if desired.

These Paleo Cod Fish Tacos with Avocado Salsa are a vibrant, flavorful option for anyone following a paleo or keto diet. The cod is seasoned perfectly, offering a satisfying bite, while the avocado salsa provides a creamy, zesty topping that elevates the entire dish. The use of lettuce wraps instead of tortillas keeps the meal low-carb, making it an excellent choice for those seeking a delicious and healthy alternative to traditional tacos. Enjoy these tacos as a refreshing and light lunch that still delivers on taste and texture.

Paleo Cod with Creamy Coconut Spinach

This recipe features a rich and creamy coconut spinach sauce paired with tender, pan-seared cod. It’s a delightful low-carb, keto-friendly dish that incorporates healthy fats from coconut milk and nutrient-dense spinach. The combination of flavors makes this meal a comforting yet light choice for a Friday lunch, perfect for those following paleo and keto diets.

Ingredients:

• 4 cod fillets
• 2 tbsp coconut oil
• 1 can (14 oz) full-fat coconut milk
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper, then sear them in the skillet for 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the pan and set aside.
2. In the same skillet, add garlic and sauté for 1 minute until fragrant. Add the coconut milk, turmeric, and cumin. Stir to combine and bring to a simmer.
3. Add the chopped spinach to the skillet, cooking until wilted, about 3 minutes. Season with salt and pepper to taste.
4. Return the cod fillets to the skillet and spoon the creamy coconut spinach sauce over the fish. Simmer for another 2 minutes, allowing the flavors to meld.
5. Serve immediately, garnished with lemon wedges.

The Paleo Cod with Creamy Coconut Spinach is a luxurious, comforting dish that offers the richness of coconut milk and the freshness of spinach. The tender cod paired with the creamy spinach sauce creates a satisfying and flavorful meal. It’s a perfect Friday lunch that is low in carbs and high in healthy fats, making it ideal for anyone following a paleo or keto lifestyle. This dish will surely become a favorite for those craving a creamy, satisfying seafood meal without compromising their dietary needs.

Baked Paleo Cod with Cilantro-Lime Cauliflower Rice

This baked cod recipe is paired with cilantro-lime cauliflower rice, a perfect low-carb substitute for traditional rice. The cod is baked with a light, zesty seasoning that enhances the fish’s natural flavors, while the cauliflower rice provides a fresh, savory base. It’s an easy-to-make, nutrient-packed, and delicious meal that’s ideal for anyone following paleo or keto diets.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 large head of cauliflower, grated or processed into rice
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp coconut oil

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle olive oil over the cod fillets and season with chili powder, garlic powder, smoked paprika, salt, and pepper.
3. Bake the cod fillets in the preheated oven for 12-15 minutes, or until the fish is flaky and cooked through.
4. While the fish is baking, heat coconut oil in a large skillet over medium heat. Add the grated cauliflower rice and sauté for 5-7 minutes, until tender.
5. Once the cauliflower rice is cooked, stir in fresh cilantro, lime juice, and season with salt and pepper.
6. Serve the baked cod fillets on a bed of cilantro-lime cauliflower rice.

The Baked Paleo Cod with Cilantro-Lime Cauliflower Rice is a light, flavorful meal that’s perfect for those on a keto or paleo diet. The baked cod is seasoned to perfection, and the cilantro-lime cauliflower rice provides a fresh, tangy complement that brings the dish together. This meal is not only low in carbs but also incredibly satisfying, offering a balanced combination of protein, healthy fats, and fiber. It’s a wonderful, easy-to-prepare dish that will make your Friday lunch a delightful and nutritious experience.

Paleo Cod with Avocado Cilantro Dressing

This Paleo Cod with Avocado Cilantro Dressing is a light and refreshing dish that’s perfect for those looking for a low-carb, keto-friendly lunch. The cod is seasoned with a simple spice blend and pan-seared until crispy, then topped with a creamy avocado cilantro dressing. It’s a quick and easy meal that is full of healthy fats and protein, perfect for a satisfying and nourishing meal.

Ingredients:

• 4 cod fillets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 ripe avocado
• 1/2 cup fresh cilantro
• 1 tbsp lime juice
• 1/4 cup olive oil
• 2 tbsp water
• Salt to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with cumin, chili powder, salt, and pepper.
2. Cook the cod for 3-4 minutes per side, until golden and crispy on the outside and flaky inside. Remove from the skillet and set aside.
3. In a blender or food processor, combine the avocado, cilantro, lime juice, olive oil, and water. Blend until smooth and creamy, adding more water if necessary to reach a dressing consistency.
4. Drizzle the avocado cilantro dressing over the pan-seared cod fillets.
5. Serve immediately, garnished with extra cilantro if desired.

This Paleo Cod with Avocado Cilantro Dressing is a delightful and refreshing dish that combines the creamy richness of avocado with the mild, flaky cod. The simple seasoning on the fish allows the avocado cilantro dressing to shine, creating a light yet satisfying meal. It’s a great option for anyone following a paleo or keto diet who wants a flavorful, low-carb lunch that doesn’t sacrifice taste or nutrition. This dish is quick to prepare and will leave you feeling energized and satisfied.

Paleo Cod with Pesto Zucchini Noodles

This Paleo Cod with Pesto Zucchini Noodles is a fresh, flavorful, and satisfying meal that pairs perfectly with a low-carb, keto-friendly lifestyle. The cod is pan-seared to perfection and served over a bed of vibrant zucchini noodles tossed in a rich, aromatic pesto sauce. The combination of lean fish and nutrient-packed zucchini noodles provides a great balance of protein, healthy fats, and fiber—ideal for a light yet filling Friday lunch.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/4 cup nutritional yeast (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper, then cook for about 4 minutes per side, until golden brown and cooked through.
2. While the fish is cooking, prepare the pesto by blending basil, pine nuts, garlic, olive oil, lemon juice, and nutritional yeast (if using) in a food processor until smooth.
3. In a separate skillet, heat a little olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, until just tender.
4. Toss the zucchini noodles with the pesto sauce until well coated.
5. Serve the pan-seared cod fillets over the pesto zucchini noodles.

The Paleo Cod with Pesto Zucchini Noodles offers a delicious combination of light, flaky fish and aromatic pesto that’s both satisfying and nutritious. The zucchini noodles provide a great low-carb base, while the pesto adds a burst of flavor. This dish is quick and easy to prepare, making it an ideal option for anyone following a paleo or keto diet. It’s a refreshing and filling lunch that combines healthy fats, fiber, and protein in a beautiful, flavorful way.

Paleo Cod with Roasted Brussels Sprouts and Bacon

This Paleo Cod with Roasted Brussels Sprouts and Bacon is a savory, hearty dish that makes for a filling and flavorful low-carb lunch. The cod is gently pan-seared to perfection, while the Brussels sprouts are roasted with crispy bacon, adding a delicious smoky flavor and texture contrast. The combination of fish, bacon, and Brussels sprouts offers a balanced, satisfying meal ideal for anyone following a paleo or keto diet.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until crispy and golden, tossing halfway through.
2. While the Brussels sprouts are roasting, heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes per side until golden brown and cooked through.
3. In a separate skillet, cook the chopped bacon until crispy. Remove from the pan and set aside, leaving the bacon fat in the skillet.
4. Once the Brussels sprouts are done, toss them with the crispy bacon pieces and a drizzle of balsamic vinegar for extra flavor (optional).
5. Serve the pan-seared cod fillets with the roasted Brussels sprouts and bacon.

This Paleo Cod with Roasted Brussels Sprouts and Bacon is a robust and satisfying meal that combines the lightness of cod with the savory, smoky flavors of bacon and roasted Brussels sprouts. The crispy bacon enhances the Brussels sprouts with a delicious crunch, while the pan-seared cod provides a tender, flaky base. This low-carb, keto-friendly dish is perfect for those looking for a hearty, flavorful lunch that’s easy to prepare and full of healthy fats, protein, and fiber.

Paleo Cod with Avocado and Mango Salsa

This Paleo Cod with Avocado and Mango Salsa is a vibrant and refreshing dish perfect for a light, yet satisfying lunch. The cod is seasoned simply and pan-seared, allowing the natural flavors to shine. Paired with a zesty salsa made from fresh avocado, mango, cilantro, and lime, this dish offers a balance of sweet, savory, and citrusy flavors. It’s a tropical-inspired, keto-friendly meal that’s both colorful and nutritious.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tsp chili flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper, then cook for about 3-4 minutes per side, until golden and flaky.
2. While the fish is cooking, prepare the salsa by combining diced avocado, mango, red onion, cilantro, lime juice, and chili flakes (if using) in a bowl. Stir gently to combine.
3. Once the cod is cooked, serve it topped with the fresh avocado and mango salsa.

This Paleo Cod with Avocado and Mango Salsa is a bright, tropical dish that’s perfect for a light, low-carb lunch. The fish is seasoned simply to let the salsa take center stage, with its sweet mango, creamy avocado, and zesty lime flavors creating a refreshing contrast. It’s an ideal meal for anyone following a keto or paleo diet, offering a satisfying combination of healthy fats, fiber, and protein. This dish is not only visually appealing but also full of vibrant, fresh flavors that make it an exciting Friday lunch option.

Paleo Cod with Sweet Potato Mash

This Paleo Cod with Sweet Potato Mash is a comforting, nutrient-packed dish that pairs tender, pan-seared cod with a creamy sweet potato mash. Sweet potatoes are an excellent source of vitamins and fiber, making this a well-rounded, low-carb, keto-friendly meal. The flavors are simple yet hearty, perfect for those who want a filling and satisfying lunch without the carbs of traditional mashed potatoes.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp coconut milk
• 1 tbsp ghee or butter
• 1/2 tsp cinnamon (optional)
• Fresh parsley for garnish

Instructions:

1. Peel and cube the sweet potatoes, then boil them in a large pot of water for 10-15 minutes until soft. Drain the potatoes and return them to the pot.
2. Mash the sweet potatoes with coconut milk, ghee (or butter), cinnamon, and a pinch of salt until smooth and creamy.
3. While the sweet potatoes are cooking, heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side, until golden and cooked through.
4. Serve the pan-seared cod fillets on a plate with a generous scoop of the sweet potato mash. Garnish with fresh parsley.

The Paleo Cod with Sweet Potato Mash is a perfect combination of light, flaky fish and creamy, nutrient-rich sweet potatoes. This dish offers a wonderful balance of healthy fats, fiber, and protein, making it ideal for a satisfying, keto-friendly lunch. The slight sweetness of the potatoes complements the savory cod, creating a comforting and delicious meal that will keep you full and energized throughout the day.

Paleo Cod with Roasted Butternut Squash and Kale

This Paleo Cod with Roasted Butternut Squash and Kale is a vibrant, nutrient-dense dish that combines the mild, flaky cod with roasted butternut squash and crispy kale. The squash brings natural sweetness, while the kale adds a hearty crunch. This low-carb, keto-friendly recipe is an excellent choice for a filling and healthy lunch that’s full of flavor and packed with essential vitamins and minerals.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small butternut squash, peeled and cubed
• 2 cups kale, stems removed and chopped
• 1 tbsp coconut oil (for roasting kale)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, smoked paprika, cinnamon, salt, and pepper. Roast on a baking sheet for 20-25 minutes, flipping halfway through.
2. While the squash is roasting, heat the remaining olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes per side until golden and cooked through.
3. In a separate skillet, heat coconut oil over medium heat. Add the kale and sauté for 3-4 minutes until crispy and tender. Season with salt and pepper.
4. Once everything is cooked, plate the cod fillets with a side of roasted butternut squash and crispy kale.

This Paleo Cod with Roasted Butternut Squash and Kale offers a colorful and nutritious combination of flavors and textures. The roasted butternut squash adds a touch of sweetness, while the crispy kale brings a savory crunch that complements the tender, pan-seared cod. This dish is not only keto and paleo-friendly but also rich in fiber, healthy fats, and vitamins, making it a perfect choice for a filling and satisfying lunch.

Paleo Cod with Cabbage Slaw and Lemon Dressing

This Paleo Cod with Cabbage Slaw and Lemon Dressing is a light, crunchy, and refreshing meal that pairs the delicate cod with a tangy, zesty cabbage slaw. The slaw provides a perfect contrast to the soft fish, and the lemon dressing brightens the entire dish. This keto-friendly recipe is an excellent way to enjoy a healthy, low-carb lunch that’s bursting with fresh flavors.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups shredded cabbage (green or purple)
• 1 carrot, julienned
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes per side, until golden and cooked through.
2. In a large bowl, toss together the shredded cabbage, julienned carrot, and parsley.
3. In a small bowl, whisk together apple cider vinegar, lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the lemon dressing over the cabbage slaw and toss until well combined.
5. Serve the pan-seared cod fillets with a generous side of cabbage slaw.

The Paleo Cod with Cabbage Slaw and Lemon Dressing is a refreshing, light dish that combines the savory cod with the crisp and tangy slaw. The lemon dressing adds a zesty flair, making this a perfect meal for anyone looking for a healthy, keto-friendly lunch. This dish is not only low in carbs but also rich in fiber, antioxidants, and healthy fats, offering a great balance of flavors and nutrients to keep you satisfied and energized.

Paleo Cod with Garlic Butter Asparagus

This Paleo Cod with Garlic Butter Asparagus is a rich and satisfying dish that brings together tender, pan-seared cod with a side of buttery, garlicky asparagus. The cod is cooked to perfection with a simple seasoning, allowing the natural flavors to shine, while the asparagus is roasted with garlic and butter for an added depth of flavor. This low-carb, keto-friendly meal is ideal for a Friday lunch, offering a balance of healthy fats, fiber, and protein.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lb asparagus, trimmed
• 2 tbsp butter (or ghee for a dairy-free option)
• 3 cloves garlic, minced
• 1/2 tsp lemon zest
• Fresh lemon wedges for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 10-12 minutes until tender and slightly crispy.
2. While the asparagus is roasting, heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side until golden and cooked through.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
4. Once the asparagus is done, toss it with the garlic butter and lemon zest.
5. Serve the pan-seared cod fillets alongside the garlic butter asparagus, garnished with lemon wedges.

The Paleo Cod with Garlic Butter Asparagus is a flavorful and elegant dish that offers a wonderful balance of savory, buttery, and fresh flavors. The tender, flaky cod pairs beautifully with the roasted asparagus, enhanced by the richness of garlic butter. This low-carb, keto-friendly meal is easy to prepare and packed with nutrients, making it an ideal choice for a satisfying Friday lunch. It’s a great way to enjoy healthy fats, protein, and fiber without compromising on taste.

Paleo Cod with Lemon Herb Cauliflower Rice

This Paleo Cod with Lemon Herb Cauliflower Rice is a refreshing, light dish that features delicate cod fillets paired with a fragrant, herby cauliflower rice. The cauliflower rice is sautéed with fresh herbs and lemon zest, providing a tangy and aromatic complement to the pan-seared cod. This meal is perfect for anyone following a keto or paleo diet, as it’s low in carbs but high in flavor and nutrients.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large cauliflower, grated or processed into rice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, then cook for 3-4 minutes per side until golden and cooked through.
2. While the cod is cooking, heat another tablespoon of olive oil in a separate skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
4. Stir in fresh parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
5. Serve the pan-seared cod fillets over a bed of lemon herb cauliflower rice.

The Paleo Cod with Lemon Herb Cauliflower Rice is a light, aromatic dish that brings out the best in both the cod and cauliflower rice. The fresh herbs and lemon provide a bright, tangy contrast to the tender fish, while the cauliflower rice offers a great low-carb alternative to traditional rice. This dish is not only keto and paleo-friendly but also rich in fiber, healthy fats, and protein. It’s an ideal meal for anyone looking for a flavorful, nutritious lunch that’s quick and easy to prepare.

Paleo Cod with Roasted Mediterranean Vegetables

This Paleo Cod with Roasted Mediterranean Vegetables is a flavorful, vibrant dish that brings together perfectly cooked cod fillets with a medley of roasted vegetables, including zucchini, bell peppers, and eggplant. The Mediterranean spices and olive oil bring a rich, savory flavor to the vegetables, creating a perfect complement to the delicate fish. This meal is ideal for a low-carb, keto-friendly lunch, offering a full spectrum of vitamins, fiber, and healthy fats.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 eggplant, cubed
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the zucchini, bell pepper, and eggplant with olive oil, salt, pepper, oregano, basil, and garlic powder. Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly browned.
2. While the vegetables are roasting, heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes per side until golden and cooked through.
3. Once the vegetables are done, serve them alongside the pan-seared cod fillets.
4. Garnish with fresh basil before serving.

The Paleo Cod with Roasted Mediterranean Vegetables is a delicious, nutrient-packed dish that combines the delicate flavor of cod with the bold, savory taste of roasted vegetables. The Mediterranean spices bring depth and richness to the veggies, while the cod provides a light, tender protein. This low-carb, keto-friendly recipe is perfect for anyone seeking a flavorful and satisfying lunch that is both healthy and filling. It’s a great way to enjoy a variety of vegetables along with lean fish, making it a balanced meal for a paleo or keto diet.

Note: More recipes are coming soon