25+ Delicious Italian Black Cod Recipes to Try Today

If you’ve ever tasted the delicate, flaky texture of black cod, you know how versatile this fish can be in the kitchen.

When combined with the bold, vibrant flavors of Italian cuisine, black cod becomes the star of the dish.

Whether grilled, baked, or pan-seared, the possibilities for preparing black cod in authentic Italian style are endless.

In this blog post, we’ll share 25+ Italian black cod recipes that range from simple and elegant to complex and flavorful.

Whether you’re an experienced cook or a beginner, these recipes will elevate your culinary repertoire and bring the taste of Italy to your home kitchen.

25+ Delicious Italian Black Cod Recipes to Try Today

Italian cuisine is all about simplicity, fresh ingredients, and layers of flavor. With black cod as the main ingredient, you can create a variety of dishes that will impress your guests or provide a comforting meal for your family.

From the shores of the Mediterranean to your own dining table, these 25+ Italian black cod recipes offer something for everyone.’

So, roll up your sleeves, grab some fresh black cod, and start experimenting with these delicious dishes today.

Grilled Italian Black Cod with Lemon and Herbs

This simple yet flavorful dish is a perfect low-carb keto lunch. The black cod, known for its rich texture and delicate taste, is marinated in fresh lemon juice, garlic, and herbs, then grilled to perfection. The combination of Mediterranean flavors elevates this dish to a whole new level of sophistication while keeping it light and healthy.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 3 garlic cloves (minced)
• 1 tbsp fresh parsley (chopped)
• 1 tsp fresh thyme (chopped)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper.
2. Coat the black cod fillets in the marinade, cover, and refrigerate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the cod fillets for 4-5 minutes on each side or until the fish is opaque and easily flakes with a fork.
5. Serve with lemon wedges and enjoy!

This grilled black cod recipe offers a perfect balance of bright citrus, aromatic herbs, and rich fish. It’s a wonderfully satisfying keto-friendly lunch that’s low in carbs but high in flavor, making it a great option for anyone looking to maintain a healthy diet without sacrificing taste.

Italian Baked Black Cod with Puttanesca Sauce

For a heartier option that stays within the keto guidelines, this baked black cod with a classic Italian puttanesca sauce is a delicious choice. The puttanesca sauce, made with tomatoes, olives, capers, and anchovies, brings bold, savory flavors to the tender black cod, creating a satisfying meal that is low in carbs and full of Mediterranean goodness.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted and chopped)
• 1 tbsp capers
• 2 anchovy fillets (minced)
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the garlic for 1 minute.
3. Add the tomatoes, olives, capers, anchovies, red pepper flakes, salt, and pepper. Stir and simmer for about 10 minutes until the sauce thickens.
4. Place the black cod fillets in a baking dish and spoon the puttanesca sauce over the top.
5. Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork.
6. Garnish with fresh basil before serving.

The rich, tangy puttanesca sauce is the perfect complement to the mild flavor of the black cod. This dish is packed with Mediterranean ingredients that are not only keto-friendly but also loaded with healthy fats and nutrients. It’s a flavorful, satisfying meal that won’t derail your low-carb lifestyle.

Pan-Seared Black Cod with Italian Creamy Spinach

This dish is a luxurious combination of pan-seared black cod and a rich, creamy spinach sauce. The cod is perfectly seared until golden and served with a velvety, low-carb spinach cream sauce made with parmesan cheese, garlic, and heavy cream. It’s a filling and keto-friendly lunch that brings the flavors of Italy right to your plate.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 2 garlic cloves (minced)
• 1 tbsp butter
• Fresh parsley for garnish

Instructions:

1. Season the black cod fillets with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Once hot, add the cod fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fillets and set aside.
3. In the same skillet, melt butter and sauté garlic until fragrant. Add the spinach and cook until wilted.
4. Pour in the heavy cream and parmesan cheese, stirring to create a creamy sauce. Simmer for 2-3 minutes until the sauce thickens.
5. Return the black cod fillets to the skillet, spoon the creamy spinach sauce over the top, and cook for an additional minute.
6. Garnish with fresh parsley and serve.

This pan-seared black cod with creamy spinach is a comforting, low-carb meal that’s indulgent yet healthy. The creamy spinach sauce adds richness, while the delicate black cod remains the star of the dish. It’s a luxurious keto lunch that’s as satisfying as it is nutritious, making it an ideal choice for anyone craving a little Italian-inspired comfort food.

Italian Black Cod with Roasted Tomatoes and Olives

This simple and flavorful dish features black cod cooked with roasted tomatoes and olives, bringing out a rich Mediterranean profile. The combination of slow-roasted tomatoes, tangy olives, and the delicately flaked cod creates a symphony of tastes, all while being a low-carb, keto-friendly option perfect for lunch.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 1 pint cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted and chopped)
• 2 garlic cloves (sliced)
• 1 tsp dried oregano
• 1 tbsp fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cherry tomatoes, olives, and garlic with olive oil, oregano, salt, and pepper, then spread them out on a baking sheet.
3. Roast the vegetables in the oven for about 20 minutes, until the tomatoes are softened and slightly caramelized.
4. While the vegetables roast, heat a skillet over medium heat with olive oil. Season the black cod fillets with salt and pepper.
5. Sear the cod fillets for 3-4 minutes on each side until golden brown and cooked through.
   The combination of roasted tomatoes and olives adds a burst of flavor that complements the mild black cod. The slow-roasting brings out the sweetness of the tomatoes while the olives provide a tangy, savory contrast. This dish is perfect for a satisfying and low-carb lunch that’s both light and rich in flavor.

Italian Black Cod with Garlic Butter and Zucchini Noodles

For a truly keto-friendly Italian lunch, this black cod dish is paired with zucchini noodles, all served in a rich garlic butter sauce. The buttery cod is perfectly complemented by the fresh, healthy zucchini noodles, making it a filling and low-carb option that will leave you feeling satisfied and energized.

Ingredients:

• 4 black cod fillets
• 3 tbsp butter
• 3 garlic cloves (minced)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley (chopped)
• 2 medium zucchinis (spiralized into noodles)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Season the black cod fillets with salt and pepper.
2. Heat a skillet over medium-high heat and add butter. Once melted, add garlic and sauté for 1-2 minutes until fragrant.
3. Place the cod fillets in the skillet and cook for 3-4 minutes on each side, basting with the garlic butter until the fish is golden brown and flakes easily.
4. While the cod cooks, heat olive oil in another pan over medium heat and sauté the zucchini noodles for 2-3 minutes until tender but still al dente.
5. Once the cod is cooked, remove it from the skillet and set aside. Add lemon juice and chopped parsley to the garlic butter sauce in the pan and stir to combine.
6. Serve the cod on top of the zucchini noodles, drizzling with the garlic butter sauce.

This garlic butter black cod with zucchini noodles offers a delightful balance of flavors and textures, combining the richness of the fish with the freshness of zucchini. The garlic butter adds an indulgent touch while still keeping the meal light and low in carbs. It’s the ideal keto lunch for anyone craving a nutritious yet satisfying Italian-inspired meal.

Black Cod in Italian Tomato Basil Sauce

This low-carb Italian recipe features black cod cooked in a fresh, tangy tomato basil sauce. The cod fillets are tender and flaky, absorbing the delicious flavors of ripe tomatoes, garlic, and basil. This dish is full of flavor, satisfying your taste buds without any carbs, making it a perfect choice for a keto lunch.

Ingredients:

• 4 black cod fillets
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 2 cups crushed tomatoes (fresh or canned)
• 1/4 cup fresh basil (chopped)
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the crushed tomatoes, basil, oregano, and red pepper flakes (if using). Stir to combine and let the sauce simmer for 10 minutes, allowing the flavors to meld.
3. Season the black cod fillets with salt and pepper, then add them to the skillet, spooning some of the tomato sauce over the top.
4. Cover the skillet and cook for 7-10 minutes, until the fish is cooked through and flakes easily.
5. Garnish with fresh basil and serve.

This Italian black cod in tomato basil sauce is a light yet flavorful dish that brings together the best of Mediterranean cuisine. The fresh, tangy tomato sauce pairs wonderfully with the tender black cod, while the basil adds a fresh, aromatic finish. It’s a delicious and satisfying keto-friendly option that is sure to keep you full and nourished without compromising on flavor.

Lemon and Herb Black Cod with Cauliflower Rice

This low-carb and keto-friendly black cod recipe combines fresh, zesty lemon and aromatic herbs to enhance the delicate flavor of the fish. Paired with cauliflower rice, this dish becomes a satisfying and healthy lunch option. The lightness of the fish contrasts beautifully with the texture of the cauliflower rice, creating a balanced and flavorful meal.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh dill (chopped)
• 1 medium cauliflower (grated into rice-sized pieces)
• Salt and pepper to taste
• 1 tbsp butter (for cauliflower rice)

Instructions:

1. In a bowl, combine olive oil, lemon zest, lemon juice, garlic, parsley, dill, salt, and pepper to create a marinade.
2. Coat the black cod fillets in the marinade and refrigerate for 20-30 minutes.
3. While the fish marinates, heat a large skillet over medium heat. Add the butter and cauliflower rice, cooking for about 5-7 minutes until the cauliflower becomes tender and lightly golden. Season with salt and pepper.
4. Heat a separate skillet over medium-high heat and cook the cod fillets for 3-4 minutes on each side, until golden brown and cooked through.
5. Serve the black cod fillets on a bed of cauliflower rice, garnished with fresh herbs.

The combination of tangy lemon, fragrant herbs, and the richness of the black cod makes this dish both refreshing and satisfying. The cauliflower rice acts as a great substitute for traditional grains, adding texture and bulk to this keto-friendly meal. This recipe is an ideal choice for those looking for a light, flavorful, and filling lunch.

Italian Black Cod with Roasted Garlic and Mushrooms

This dish offers a savory Italian twist on black cod with roasted garlic and earthy mushrooms. The cod is perfectly seared and paired with a savory sauce of roasted garlic, mushrooms, and fresh thyme, making it a rich yet keto-friendly lunch option. This meal is hearty and satisfying, packed with flavor and healthy fats.

Ingredients:

• 4 black cod fillets
• 1 tbsp olive oil
• 1 head of garlic (separated into cloves, unpeeled)
• 2 cups cremini or button mushrooms (sliced)
• 1 tbsp fresh thyme (chopped)
• 1/2 cup dry white wine (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the garlic cloves (unpeeled) on a baking sheet and roast for 20 minutes, until soft and fragrant.
2. While the garlic roasts, heat olive oil in a skillet over medium-high heat. Season the black cod fillets with salt and pepper, then sear for 3-4 minutes on each side until golden brown and cooked through. Remove the cod and set aside.
3. In the same skillet, add the sliced mushrooms and thyme, sautéing until the mushrooms are browned and softened, about 5-7 minutes.
4. Once the garlic is roasted, squeeze the cloves from their skins and add to the skillet with the mushrooms. Stir well, and if desired, add white wine to deglaze the pan, letting it simmer for 2-3 minutes.
5. Serve the cod fillets with the mushroom and garlic mixture, garnished with fresh parsley.

The roasted garlic and earthy mushrooms create a rich and savory sauce that complements the delicate black cod perfectly. This dish offers the depth of Italian flavors without the carbs, making it an indulgent yet keto-friendly option. It’s a perfect choice for those craving something hearty, satisfying, and packed with umami.

Black Cod with Italian Caponata

This Italian-inspired dish brings together the rich flavors of black cod and caponata, a traditional Sicilian vegetable stew. The caponata, made with eggplant, bell peppers, olives, capers, and tomatoes, is a flavorful, tangy, and slightly sweet complement to the tender fish. This keto-friendly dish is perfect for lunch when you want something flavorful and satisfying with a Mediterranean flair.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 1 small eggplant (diced)
• 1 red bell pepper (diced)
• 1/2 cup Kalamata olives (pitted and chopped)
• 1/4 cup capers
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tbsp red wine vinegar
• 1 tbsp fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the diced eggplant and bell pepper, cooking for 5-7 minutes until softened.
2. Stir in the olives, capers, tomatoes, red wine vinegar, salt, and pepper. Let the mixture simmer for 10-15 minutes until the vegetables are tender and the flavors meld together.
3. While the caponata simmers, season the black cod fillets with salt and pepper. Heat a separate skillet over medium-high heat and sear the cod fillets for 3-4 minutes on each side until golden brown and cooked through.
4. Serve the cod fillets with a generous spoonful of caponata on top, garnished with fresh basil.

The Italian caponata adds a rich, savory, and tangy layer of flavor that pairs beautifully with the mild black cod. The balance of vegetables, olives, and capers brings an authentic Sicilian touch to this dish, while keeping it low-carb and keto-friendly. This recipe is perfect for anyone looking for a vibrant, satisfying, and nutritious lunch option.

Black Cod with Italian Lemon and Olive Tapenade

This vibrant and flavorful black cod dish combines the tang of lemon with the briny richness of olive tapenade. The fish is seared to perfection and topped with a zesty tapenade made from Kalamata olives, capers, and fresh herbs, creating a Mediterranean-inspired keto-friendly meal. Served alongside a light green salad or vegetables, this dish is both fresh and filling.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 1/2 cup Kalamata olives (pitted and chopped)
• 2 tbsp capers
• 1 garlic clove (minced)
• 1 tbsp fresh parsley (chopped)
• 1 lemon (zested and juiced)
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the chopped Kalamata olives, capers, minced garlic, parsley, lemon zest, and lemon juice to make the tapenade. Season with salt and pepper to taste. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Season the black cod fillets with salt and pepper and sear them for 3-4 minutes on each side, until golden brown and cooked through.
3. Once the cod is cooked, place it on serving plates and top with a generous spoonful of the olive tapenade.
4. Serve with a side of sautéed greens or a light salad.

The black cod’s delicate texture pairs beautifully with the briny, citrusy olive tapenade, offering a perfect balance of flavors. This dish is light but packed with Mediterranean goodness, making it a perfect low-carb, keto-friendly lunch that’s both refreshing and satisfying.

Black Cod with Tomato and Basil Sauce

This classic Italian-inspired dish features black cod served with a rich, fresh tomato and basil sauce. The acidity of the tomatoes and the freshness of the basil enhance the mild, tender cod, while providing a burst of flavor. It’s an easy-to-make, low-carb, and keto-friendly recipe that’s full of Mediterranean flavor, making it an ideal choice for a healthy lunch.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 2 cups cherry tomatoes (halved)
• 1 garlic clove (minced)
• 1 tbsp fresh basil (chopped)
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the black cod fillets and season with salt and pepper. Cook for 3-4 minutes on each side, until the fish is golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Add balsamic vinegar and fresh basil, and cook for an additional 2 minutes.
4. Spoon the tomato and basil sauce over the black cod fillets and serve immediately.

The combination of sweet, juicy tomatoes and aromatic basil creates a light but flavorful sauce that perfectly complements the delicate black cod. This dish is a low-carb, keto-friendly option that provides a fresh and satisfying meal, ideal for a healthy lunch full of Italian flavors.

Italian Black Cod with Spinach and Ricotta

This delicious and comforting Italian-inspired dish features black cod served with a creamy spinach and ricotta mixture. The richness of the ricotta and the mild flavor of the black cod create a perfect harmony of textures and flavors, while the spinach adds a touch of freshness. It’s a satisfying, keto-friendly meal that’s sure to please.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1 garlic clove (minced)
• 1/4 cup Parmesan cheese (grated)
• 1 tbsp fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the black cod fillets with salt and pepper and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute. Add the fresh spinach and cook until wilted.
3. Once the spinach is wilted, remove from the heat and stir in the ricotta cheese, Parmesan, and fresh basil. Season with salt and pepper.
4. Spoon the spinach and ricotta mixture over the black cod fillets and serve immediately.

The creamy spinach and ricotta mixture adds a rich and comforting element to the tender black cod. The balance of savory, creamy, and fresh flavors makes this dish both indulgent and healthy. It’s a perfect low-carb, keto-friendly lunch that’s filling and full of Italian flair.

Black Cod with Italian Herb Sauce and Roasted Brussels Sprouts

This flavorful and healthy black cod recipe is complemented by an Italian herb sauce and roasted Brussels sprouts, making it a well-rounded, low-carb keto lunch option. The tender cod is perfectly seared and drizzled with a herbaceous sauce made from olive oil, garlic, and fresh Italian herbs, while the roasted Brussels sprouts provide a crispy, caramelized contrast.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil (for searing)
• 2 tbsp olive oil (for sauce)
• 1 garlic clove (minced)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh basil (chopped)
• 1 tbsp fresh oregano (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tbsp lemon juice
• 1 cup Brussels sprouts (halved)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 20-25 minutes until golden and crispy.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Season the black cod fillets with salt and pepper and sear them for 3-4 minutes on each side, until golden brown and cooked through.
3. In a small bowl, whisk together olive oil, minced garlic, lemon juice, and fresh herbs to create the herb sauce.
4. Serve the cod fillets on a plate, drizzling with the Italian herb sauce. Serve the roasted Brussels sprouts on the side.

This dish provides a delightful balance of rich, tender black cod and crisp Brussels sprouts, all enhanced by the fresh, aromatic Italian herb sauce. The roasted Brussels sprouts add a wonderful depth of flavor, and the low-carb, keto-friendly profile makes it an ideal lunch choice for anyone seeking a nutritious and satisfying meal.

Black Cod with Zucchini and Parmesan Crust

This low-carb, keto-friendly black cod recipe features a crispy Parmesan crust made from grated Parmesan cheese and herbs, paired with sautéed zucchini. The crispy exterior of the cod provides a satisfying texture, while the zucchini complements the richness of the fish with its light, fresh flavor.

Ingredients:

• 4 black cod fillets
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 egg (beaten)
• 2 tbsp olive oil
• 2 medium zucchinis (sliced)
• Salt and pepper to taste

Instructions:

1. In a shallow bowl, mix the grated Parmesan cheese, almond flour, parsley, thyme, salt, and pepper. Dip the black cod fillets into the beaten egg, then coat them in the Parmesan mixture, pressing lightly to adhere the crust.
2. Heat olive oil in a skillet over medium-high heat. Cook the cod fillets for 3-4 minutes on each side, until golden brown and cooked through.
3. While the fish cooks, sauté the zucchini slices in a separate pan with a bit of olive oil, cooking for 3-4 minutes until tender. Season with salt and pepper.
4. Serve the Parmesan-crusted cod on a plate with sautéed zucchini on the side.

The Parmesan crust on the black cod adds a delightful crunch, while the soft, tender cod inside remains moist and flavorful. Paired with sautéed zucchini, this dish is both satisfying and healthy. It’s a fantastic keto lunch option that balances texture, flavor, and nutritional value, making it perfect for anyone looking for a low-carb, Italian-inspired meal.

Black Cod with Creamy Pesto Sauce and Asparagus

This indulgent yet keto-friendly black cod recipe is topped with a creamy pesto sauce, making it a rich and flavorful lunch option. The creamy pesto, made with basil, Parmesan, and heavy cream, pairs perfectly with the tender cod fillets. Asparagus is lightly sautéed and served alongside the fish, adding a healthy and vibrant vegetable to the dish.

Ingredients:

• 4 black cod fillets
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup pesto (store-bought or homemade)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1 tbsp fresh basil (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the black cod fillets with salt and pepper and sear them for 3-4 minutes on each side, until golden brown and cooked through.
2. In a small saucepan, combine the pesto and heavy cream. Heat over low heat, stirring occasionally, until the sauce is warmed through and creamy.
3. While the sauce is simmering, heat a separate pan with olive oil and sauté the asparagus for 4-5 minutes, until tender but still crisp. Season with salt and pepper.
4. Serve the black cod fillets with a drizzle of creamy pesto sauce on top and sautéed asparagus on the side. Garnish with fresh
   The rich, creamy pesto sauce adds a burst of flavor to the tender black cod, while the sautéed asparagus provides a healthy, light contrast. This dish is a perfect keto lunch, combining indulgence with nutrition, making it a great option for anyone looking for a

Note: More recipes are coming soon