35+ Mouthwetring Friday Paleo Cod Recipes for Your Night Feast

Finding a healthy yet delicious meal to enjoy on a Friday night can sometimes feel like a challenge.

But with the Paleo diet’s focus on whole foods and natural ingredients, creating a meal that’s both satisfying and nourishing is easier than you think.

Cod, a light, flaky white fish, is perfect for a Paleo-friendly dinner.

Not only is it rich in protein and omega-3 fatty acids, but it also provides essential nutrients that will keep you feeling great.

Whether you’re looking for something quick, something that feels a bit more indulgent, or something to impress your guests, these 35+ Friday Paleo cod recipes offer a wide variety of choices to satisfy your taste buds and meet your dietary needs.

From simple baked cod to flavorful fish tacos, these recipes will take your Friday night meal to the next level.

35+ Mouthwetring Friday Paleo Cod Recipes for Your Night Feast

With these 35+ Friday Paleo cod recipes, you’ll never be stuck wondering what to make for dinner again.

Whether you’re cooking for yourself, your family, or hosting a gathering, there’s a cod recipe to fit every occasion and every flavor preference.

By incorporating fresh ingredients and making the most of the versatile cod fish, you’ll discover new ways to enjoy delicious meals without compromising on your health goals.

So go ahead and dive into these tasty, nutrient-packed meals and enjoy a satisfying Friday night that’s both Paleo-friendly and full of flavor!

Lemon Herb Paleo Cod with Roasted Asparagus

This dish brings together the freshness of lemon and herbs with the delicate flavor of cod. Paired with roasted asparagus, it’s a low-carb and keto-friendly lunch option that is quick to prepare and perfect for a Friday meal. The tangy lemon balances the cod’s mild taste, while the roasted asparagus adds a satisfying crunch and earthy flavor.

Ingredients:

• 2 cod fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tsp dried thyme

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the cod fillets and asparagus on a baking sheet. Drizzle olive oil over the fish and asparagus.
3. Sprinkle the cod with minced garlic, thyme, salt, and pepper. Lay lemon slices over the top of the fillets.
4. Roast in the oven for 12-15 minutes or until the cod flakes easily with a fork.
5. Garnish with fresh parsley and serve with the roasted asparagus.

This dish is not only flavorful but also light, making it perfect for a satisfying Friday lunch. The combination of omega-3-rich cod and nutrient-packed asparagus provides a healthy, low-carb, and keto-friendly meal that’s easy to make and incredibly delicious. The fresh herbs and lemon add brightness, making this a refreshing yet hearty option.

Paleo Cod Fish Tacos with Avocado Salsa

These Paleo fish tacos are a fun and delicious twist on a traditional dish, using cod fillets as a protein-packed filling. Topped with a creamy avocado salsa, this low-carb, keto-friendly recipe offers a satisfying, flavorful lunch that is perfect for Fridays when you’re craving something light but filling.

Ingredients:

• 2 cod fillets
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2-3 large lettuce leaves (for wrapping)

Instructions:

1. Season the cod fillets with cumin, paprika, salt, and pepper.
2. Heat a skillet over medium heat and cook the cod for about 3-4 minutes on each side until the fish is cooked through and easily flakes.
3. In a bowl, combine diced avocado, tomato, red onion, lime juice, and cilantro. Season with salt and pepper to taste.
4. Once the cod is cooked, break it into large chunks and place it onto the lettuce leaves.
5. Top the fish with the avocado salsa and serve immediately.

These Paleo cod tacos provide the perfect balance of flavors and textures. The tender cod fillets are a great alternative to traditional taco fillings, while the avocado salsa offers a creamy, refreshing bite. This recipe is not only keto and low-carb but also incredibly satisfying. The lettuce wraps make it a light yet filling lunch option that will keep you energized without the carb load.

Paleo Cod with Cauliflower Rice and Spinach

A hearty and nutritious dish, this Paleo cod with cauliflower rice and spinach is the perfect Friday lunch. The cod fillets are pan-seared to perfection and served on a bed of cauliflower rice, with sautéed spinach for added flavor and nutrition. It’s a great low-carb option that feels indulgent yet healthy.

Ingredients:

• 2 cod fillets
• 1 small head of cauliflower, grated or riced
• 2 cups spinach
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 onion, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and soft.
2. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper.
3. In another skillet, heat the remaining olive oil over medium heat. Season the cod fillets with salt and pepper, then sear the cod for about 3-4 minutes per side until golden and cooked through.
4. While the cod is cooking, add the spinach to the cauliflower rice and cook until wilted.
5. Serve the cod on top of the cauliflower rice and spinach mixture, drizzling with lemon juice before serving.

This Paleo cod dish with cauliflower rice and spinach is a satisfying, low-carb lunch that’s packed with flavor. The cauliflower rice serves as a perfect rice substitute, offering a similar texture without the carbs. The spinach adds a dose of nutrients, and the lemon juice brings a refreshing tang to the entire dish. It’s a balanced, keto-friendly meal that’s both filling and nutritious—perfect for a Friday afternoon.

Paleo Cod with Garlic Butter and Zucchini Noodles

This recipe takes the simple yet delicious combination of garlic butter cod and zucchini noodles, creating a light yet filling low-carb lunch. The garlic butter adds rich flavor to the cod, while the zucchini noodles (zoodles) offer a healthy, keto-friendly alternative to traditional pasta. It’s a flavorful, satisfying dish that’s quick to make.

Ingredients:

• 2 cod fillets
• 2 medium zucchinis, spiralized
• 3 tbsp grass-fed butter
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Season the cod fillets with salt and pepper, then place them in the skillet, cooking for about 3-4 minutes on each side, or until the fish flakes easily.
3. While the cod is cooking, heat a separate pan and sauté the zucchini noodles for 2-3 minutes until just tender.
4. Remove the cod from the skillet and drizzle it with lemon juice.
5. Plate the zucchini noodles, place the cod fillets on top, and garnish with chopped parsley before serving.

This Paleo cod dish with garlic butter and zucchini noodles is a delicious and light option for lunch. The richness of the butter and garlic enhances the flavor of the cod, while the zoodles offer a perfect, low-carb substitute for pasta. It’s a flavorful and satisfying meal that provides a balanced, keto-friendly option for anyone looking for a quick, delicious lunch.

picy Paleo Cod with Avocado Cucumber Salad

This spicy Paleo cod recipe pairs perfectly with a refreshing avocado cucumber salad. The cod fillets are seasoned with a spicy rub, creating a flavorful, bold dish that is balanced by the cool, creamy avocado salad. This dish is perfect for those who enjoy a little heat in their meals while keeping things healthy and low-carb.

Ingredients:

• 2 cod fillets
• 1 avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional, for more heat)
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat your grill or skillet over medium heat. Season the cod fillets with chili powder, cayenne pepper, salt, and pepper.
2. Grill or pan-sear the cod for 3-4 minutes on each side until cooked through and flaky.
3. In a bowl, combine the diced avocado, cucumber, red onion, cilantro, and lime juice. Season with salt and pepper.
4. Serve the spicy cod fillets with the avocado cucumber salad on the side, and enjoy immediately.

This spicy Paleo cod with avocado cucumber salad is the perfect combination of heat and freshness. The cod fillets bring a rich, bold flavor, while the cool avocado and cucumber salad offer a refreshing contrast. This dish is low in carbs, packed with healthy fats, and full of flavor, making it a perfect choice for a satisfying and vibrant Friday lunch.

Paleo Cod with Tomato Basil Relish and Roasted Vegetables

This recipe offers a beautiful balance of flavors with seared cod fillets topped with a tomato basil relish, served alongside roasted vegetables. The relish adds a burst of fresh flavor to the cod, and the roasted vegetables provide a hearty, low-carb side that complements the fish perfectly. It’s an ideal Paleo, keto-friendly dish for those seeking a satisfying meal without the carbs.

Ingredients:

• 2 cod fillets
• 2 medium tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil (for the relish)
• 1 tbsp balsamic vinegar
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 zucchini, sliced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Arrange the broccoli, bell pepper, and zucchini on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until the vegetables are tender.
2. Meanwhile, season the cod fillets with salt and pepper. Heat a skillet over medium heat and sear the cod for 3-4 minutes on each side until golden and cooked through.
3. In a bowl, mix the diced tomatoes, fresh basil, balsamic vinegar, and olive oil to create the relish. Season with salt and pepper.
4. Plate the roasted vegetables, place the cod on top, and spoon the tomato basil relish over the fish before serving.

The Paleo cod with tomato basil relish and roasted vegetables is a delicious, wholesome meal that is both light and filling. The fresh tomato basil relish adds a vibrant touch, while the roasted vegetables provide a satisfying, nutrient-dense side. This dish is not only keto-friendly and low-carb but also a wonderful option for those looking for a flavorful and well-rounded lunch on a Friday.

Crispy Paleo Cod with Garlic Lemon Spinach

This crispy Paleo cod recipe features perfectly seared fish with a crunchy, golden crust paired with garlic lemon spinach. The crispy exterior of the cod contrasts beautifully with the tender interior, while the spinach adds a boost of nutrients and a touch of brightness with the lemon. This dish is a fantastic, easy-to-make option for a satisfying, low-carb meal.

Ingredients:

• 2 cod fillets
• 1 cup almond flour (for coating)
• 1 tbsp coconut flour
• 1/2 tsp paprika
• 1 egg, beaten
• 2 tbsp olive oil (for frying)
• 3 cups fresh spinach
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a shallow bowl, combine almond flour, coconut flour, paprika, salt, and pepper.
2. Dip each cod fillet into the beaten egg, then coat it in the flour mixture.
3. Heat olive oil in a skillet over medium heat. Once hot, fry the fillets for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the spinach to the pan and sauté until wilted. Season with salt, pepper, and lemon juice.
6. Serve the crispy cod fillets on a bed of garlic lemon spinach and enjoy!

This crispy Paleo cod with garlic lemon spinach is a delicious combination of crispy, golden cod and vibrant, nutrient-packed spinach. The almond flour crust adds a light crunch without compromising the fish’s delicate texture, while the garlic lemon spinach balances the richness of the cod with a fresh, zesty flavor. This meal is perfect for those looking for a low-carb and satisfying lunch.

Paleo Cod with Creamy Avocado Coconut Sauce

This rich and creamy Paleo cod recipe features a coconut-based sauce with avocado for an extra creamy texture. The cod fillets are seared and then smothered in the luscious sauce, creating a dish that’s both indulgent and healthy. The creamy sauce is dairy-free and keto-friendly, making it perfect for a Friday lunch when you’re craving something rich and satisfying.

Ingredients:

• 2 cod fillets
• 1 ripe avocado, mashed
• 1/2 cup full-fat coconut milk
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tbsp olive oil (for cooking)
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes on each side until the fish is golden brown and flakes easily.
2. While the cod is cooking, prepare the creamy sauce by mixing the mashed avocado, coconut milk, lime juice, garlic, salt, and pepper in a bowl.
3. Once the cod is done, remove it from the skillet and spoon the creamy avocado coconut sauce over the fillets.
   This Paleo cod with creamy avocado coconut sauce is a rich, flavorful dish that’s perfect for a satisfying, low-carb lunch. The creamy sauce, made with avocado and coconut milk, adds a luxurious texture without the need for dairy. This dish is not only keto-friendly but also packed with healthy fats, making it an indulgent yet nutritious option for your Friday meal.

Grilled Paleo Cod with Mango Salsa

This grilled Paleo cod recipe is paired with a fresh and tangy mango salsa that adds a burst of flavor and natural sweetness. The combination of perfectly grilled cod with the zesty, refreshing salsa makes for a delightful, light, and low-carb lunch. The mango salsa is the perfect complement to the mild flavor of the cod, and it’s a great way to enjoy a summery dish even in the colder months.

Ingredients:

• 2 cod fillets
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for grilling)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat. Brush the cod fillets with olive oil and season with salt and pepper.
2. Grill the cod fillets for 3-4 minutes on each side until cooked through and flaky.
3. While the cod is grilling, prepare the mango salsa by mixing the diced mango, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
4. Once the cod is done, plate it and top with the fresh mango salsa.
5. The grilled Paleo cod with mango salsa is a light, vibrant dish that’s perfect for a refreshing, low-carb lunch. The grilled cod offers a smoky, rich flavor that pairs beautifully with the fresh, tangy mango salsa. This dish is not only keto-friendly but also a fun way to bring tropical flavors into your meal. It’s a healthy, satisfying option that is both flavorful and light.

Baked Paleo Cod with Olive Tapenade

This baked Paleo cod is topped with a zesty and briny olive tapenade, adding bold flavors that complement the mild fish. The combination of olives, capers, and garlic creates a savory topping that elevates the cod without the need for heavy sauces. Paired with roasted vegetables or a side salad, this dish makes for a delicious, low-carb, and keto-friendly meal.

Ingredients:

• 2 cod fillets
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tbsp capers, drained
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the cod fillets on a baking sheet lined with parchment paper.
2. In a bowl, combine the chopped olives, capers, minced garlic, olive oil, parsley, and lemon zest. Stir well and season with salt and pepper.
3. Spoon the olive tapenade mixture evenly over the cod fillets.
4. Bake in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
5. Serve the baked cod with your favorite roasted vegetables or a fresh green salad.

This baked Paleo cod with olive tapenade offers a Mediterranean-inspired meal that’s packed with flavor and low in carbs. The briny tapenade pairs beautifully with the mild cod, creating a light yet satisfying lunch. It’s a healthy, keto-friendly option that feels luxurious while being easy to prepare, making it perfect for a Friday lunch.

Paleo Cod with Lemon Dill Cucumber Salad

This Paleo cod is paired with a refreshing lemon dill cucumber salad, making it a perfect option for a light, low-carb lunch. The cod is pan-seared to golden perfection, and the cool, tangy cucumber salad provides a refreshing contrast. The dill and lemon bring a burst of freshness that enhances the fish, making this meal both healthy and delicious.

Ingredients:

• 2 cod fillets
• 1 cucumber, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper and sear them for 3-4 minutes on each side until golden and cooked through.
2. In a bowl, combine the sliced cucumber, dill, lemon juice, olive oil, salt, and pepper. Toss to coat the cucumber with the dressing.
3. Plate the seared cod fillets and top with the lemon dill cucumber salad.
4. Garnish with fresh parsley and serve immediately.

This Paleo cod with lemon dill cucumber salad is a simple yet flavorful dish that’s perfect for a light, low-carb lunch. The pan-seared cod provides a rich, savory base, while the refreshing cucumber salad offers a crunchy, tangy contrast. This dish is full of fresh ingredients, making it a perfect keto-friendly option for a Friday meal.

Paleo Cod with Roasted Garlic and Broccoli

This Paleo cod recipe is paired with roasted garlic and broccoli for a nutrient-packed, low-carb meal. The cod is gently pan-seared, allowing it to maintain its delicate texture, while the roasted garlic and broccoli offer a savory, slightly smoky side. This dish is ideal for a comforting yet healthy Friday lunch that’s quick to prepare.

Ingredients:

• 2 cod fillets
• 1 head of broccoli, cut into florets
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, minced garlic, smoked paprika, salt, and pepper. Spread the broccoli on a baking sheet in a single layer.
2. Roast the broccoli in the oven for 20-25 minutes, or until tender and slightly crispy around the edges.
3. While the broccoli is roasting, heat the remaining olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes on each side, until golden and cooked through.
4. Serve the pan-seared cod with the roasted garlic broccoli, drizzling the dish with fresh lemon juice before serving.

This Paleo cod with roasted garlic and broccoli is a nutrient-rich, low-carb meal that’s perfect for a Friday lunch. The roasted garlic brings a deep, savory flavor to the broccoli, which complements the delicate, flaky cod. The dish is not only keto-friendly but also full of fiber, vitamins, and healthy fats, mking it a balanced and satisfying choice for anyone looking for a light but hearty lunch.

Pan-Seared Paleo Cod with Avocado Cilantro Lime Slaw

This pan-seared Paleo cod is served with a fresh, zesty avocado cilantro lime slaw. The cod is cooked to a perfect golden brown, and the slaw provides a crunchy, creamy contrast with a refreshing burst of lime. The combination of healthy fats from the avocado and the vibrant flavors from the cilantro and lime makes this a satisfying, low-carb, and keto-friendly lunch.

Ingredients:

• 2 cod fillets
• 1 avocado, diced
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for cooking)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and sear for 3-4 minutes on each side, until golden and cooked through.
2. In a bowl, mix the shredded cabbage, diced avocado, chopped cilantro, and lime juice. Season with salt and pepper.
3. Serve the pan-seared cod fillets topped with the avocado cilantro lime slaw.
4. Garnish with extra cilantro and lime wedges, if desired.

This pan-seared Paleo cod with avocado cilantro lime slaw is a flavorful and refreshing dish that’s perfect for a light, keto-friendly lunch. The rich, buttery avocado and the tangy lime dressing elevate the slaw, while the crispy cod provides a delicious contrast. It’s an easy-to-make, satisfying meal that will leave you feeling nourished and energized.

Paleo Cod with Roasted Red Pepper Sauce

his Paleo cod is topped with a smoky roasted red pepper sauce, creating a rich and flavorful meal without the carbs. The sweet roasted red peppers blend with garlic and olive oil to create a creamy sauce that enhances the delicate flavor of the cod. Paired with steamed vegetables or a side salad, this dish is a low-carb, keto-friendly option that’s both comforting and satisfying.

Ingredients:

• 2 cod fillets
• 1 red bell pepper, roasted and peeled
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/4 cup full-fat coconut milk
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the red bell pepper for 20-25 minutes, turning occasionally until the skin is charred and blistered. Once done, remove the skin, seeds, and stem, and blend the pepper into a smooth puree.
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the roasted red pepper puree and coconut milk, and bring to a simmer. Season with salt and pepper.
4. Cook the cod fillets in another skillet over medium heat for 3-4 minutes on each side, until golden and cooked through.
5. Spoon the roasted red pepper sauce over the cooked cod fillets, and garnish with fresh basil before serving.

The Paleo cod with roasted red pepper sauce is a rich and flavorful dish that’s both indulgent and low in carbs. The creamy roasted red pepper sauce adds a smoky sweetness that complements the cod beautifully. This dish is perfect for a Friday lunch when you’re craving something satisfying yet healthy, and it pairs wonderfully with any side of your choice.

Paleo Cod with Lemon Caper Cauliflower Mash

This Paleo cod is served with a creamy lemon caper cauliflower mash, a low-carb and keto-friendly alternative to mashed potatoes. The cod is perfectly seared and served with a tangy, buttery cauliflower mash that’s elevated with lemon and capers. This dish is rich in flavor and texture, providing a delicious, healthy, and filling meal for a Friday lunch.

Ingredients:

• 2 cod fillets
• 1 small head cauliflower, cut into florets
• 2 tbsp grass-fed butter
• 1 tbsp capers, drained
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 10-12 minutes.
2. Once steamed, transfer the cauliflower to a food processor and blend with butter, lemon juice, salt, and pepper until smooth and creamy.
3. Stir in the capers for a burst of briny flavor.
4. While the cauliflower is steaming, cook the cod fillets in a skillet with olive oil over medium heat for 3-4 minutes on each side until golden brown and cooked through.
5. Serve the cod fillets on a bed of the lemon caper cauliflower mash and garnish with fresh parsley.

The Paleo cod with lemon caper cauliflower mash is a rich and satisfying meal that provides all the comforts of mashed potatoes without the carbs. The creamy cauliflower mash, enhanced with lemon and capers, is the perfect complement to the crispy, flaky cod. This dish is a wonderful low-carb, keto-friendly option for those seeking a comforting yet healthy Friday lunch.’

Note: More recipes are coming soon