30+ Mouthwatering Keto Cod Dinner Recipes for a Flavorful Low-Carb Meal

If you’re following a keto lifestyle, you know how challenging it can be to find dinner recipes that are both satisfying and low in carbs.

But what if we told you that cod, a mild, flaky fish, could be the key to transforming your keto meals?

Packed with protein and healthy fats, cod is the perfect base for a wide variety of keto-friendly dishes.

In this blog post, we’ve rounded up 30+ keto cod dinner recipes that are not only easy to make but also bursting with flavor.

Whether you’re in the mood for something crispy, creamy, or fresh, these recipes will make your keto journey both exciting and delicious.

So, let’s dive into a world of low-carb, tasty cod meals that will keep you on track without feeling deprived.

30+ Mouthwatering Keto Cod Dinner Recipes for a Flavorful Low-Carb Meal

With over 30+ keto cod dinner recipes to choose from, there’s no need to feel bored or limited when planning your next meal.

Cod is an incredibly versatile fish, and it can easily be paired with various keto-friendly ingredients to create satisfying, low-carb meals.

Whether you’re cooking for yourself or for the whole family, these recipes will ensure you enjoy a variety of flavors without compromising your keto goals.

So grab your cod fillets, get into the kitchen, and let these delicious recipes inspire your next dinner!

Lemon Butter Baked Cod with Garlic and Herbs

This light and zesty baked cod dish is packed with flavor from fresh garlic, herbs, and a rich lemon butter sauce. It’s the perfect keto-friendly dinner that feels indulgent but keeps your macros in check.

Pair it with roasted cauliflower or sautéed greens for a complete low-carb meal.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• Salt and pepper to taste
• Lemon slices (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat cod fillets dry and place them in a greased baking dish.
3. In a small bowl, whisk together melted butter, olive oil, garlic, lemon juice, lemon zest, thyme, salt, and pepper.
4. Pour the mixture evenly over the cod fillets.
5. Bake uncovered for 12–15 minutes or until the fish flakes easily with a fork.
6. Garnish with fresh parsley and optional lemon slices before serving.

This baked cod is buttery and aromatic, with a bright lemony tang that enhances the mild flavor of the fish.

It’s an elegant yet simple recipe that’s perfect for weeknights or a special low-carb dinner.

Creamy Tuscan Cod Skillet

This keto Tuscan cod skillet is a one-pan wonder, loaded with creamy sun-dried tomato and spinach goodness.

It’s rich and comforting without the carbs, making it a great choice for anyone craving a decadent keto meal without the guilt.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach
• Salt and pepper to taste
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season cod fillets with salt and pepper, and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes.
4. Pour in the heavy cream and Parmesan, stirring until smooth.
5. Add spinach and let it wilt into the sauce.
6. Return the cod fillets to the skillet, spooning sauce over the top. Simmer for 2 minutes.
7. Garnish with chopped basil before serving.

This dish is luxurious, packed with flavor, and comes together in under 30 minutes.

It’s perfect when you’re looking for something hearty and satisfying without compromising your keto goals.

Spicy Cajun Cod with Cauliflower Mash

Turn up the heat with this spicy Cajun cod, pan-seared to perfection and served over a creamy cauliflower mash.

It’s a bold and flavorful low-carb dinner that’s sure to impress with its vibrant spices and rich textures.

Ingredients:

For the Cajun Cod:

• 4 cod fillets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt to taste
• Lemon wedges (for serving)

For the Cauliflower Mash:

• 1 medium head cauliflower, chopped
• 2 tbsp butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Season cod fillets with Cajun seasoning, paprika, and salt.
2. Heat olive oil in a skillet over medium-high heat. Sear cod for 3–4 minutes per side until golden and cooked through.
3. Meanwhile, steam cauliflower until very tender, about 10 minutes.
4. In a food processor, blend cauliflower with butter, cream, garlic, salt, and pepper until smooth and creamy.
5. Plate cauliflower mash and top with the spicy Cajun cod. Serve with lemon wedges.

With bold Cajun spices and the silky smooth cauliflower mash, this meal is the definition of satisfying comfort food on keto.

It brings heat, flavor, and plenty of nutrition to the table without a single grain of carb-heavy guilt.

Cod Piccata with Zucchini Noodles

This keto-friendly take on a classic Italian dish uses cod instead of chicken, and swaps out pasta for zucchini noodles.

The lemony caper sauce adds a bright, tangy flavor that perfectly complements the delicate fish.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 tbsp almond flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• Juice of 1 lemon
• 2 tbsp capers
• 3–4 medium zucchinis, spiralized
• Fresh parsley, chopped (for garnish)

Instructions:

1. Lightly dredge cod fillets in almond flour seasoned with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Cook cod fillets for 3–4 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic for 1 minute.
4. Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes.
5. Add zucchini noodles and sauté until just tender, about 2–3 minutes.
6. Return cod to skillet, spooning sauce over the top. Cook for 2 more minutes.
7. Garnish with chopped parsley before serving.

Zesty, buttery, and full of texture, this dish is a fantastic way to enjoy your favorite Italian flavors without the carbs.

The zucchini noodles soak up every drop of the tangy sauce, making every bite totally crave-worthy.

Parmesan-Crusted Cod with Garlic Broccoli

This crispy-on-the-outside, tender-on-the-inside cod recipe gets a savory Parmesan crust that adds crunch and depth.

Paired with garlicky roasted broccoli, it makes a well-balanced keto meal that’s simple but packed with flavor.

Ingredients:

For the Cod:

• 4 cod fillets
• 1/2 cup grated Parmesan
• 1/4 cup almond flour
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 egg, beaten
• Salt and pepper to taste
• 2 tbsp olive oil (for greasing pan or air frying)

For the Broccoli:

• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Grease a baking sheet or line with parchment.
2. Mix Parmesan, almond flour, oregano, paprika, salt, and pepper in a bowl.
3. Dip each cod fillet into the beaten egg, then press into the Parmesan mixture to coat.
4. Place fillets on the prepared sheet and bake for 12–15 minutes or until golden and flaky.
5. Meanwhile, toss broccoli with olive oil, garlic, salt, and pepper. Roast on a separate tray for 15–20 minutes until crisp-tender.
6. Serve cod with a side of broccoli and an optional squeeze of lemon.

Crunchy, savory, and surprisingly quick to make, this Parmesan-crusted cod will become a weeknight staple.

It’s a great way to enjoy fried-like flavor and texture without all the carbs or mess.

Coconut Curry Cod with Spinach

This fragrant coconut curry dish delivers bold, exotic flavor with the comfort of a creamy sauce.

The cod absorbs the aromatic curry beautifully, while spinach adds freshness and nutrients—all with keto-friendly macros.

Ingredients:

• 4 cod fillets
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste (check for sugar-free)
• 1/2 tsp turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Stir in curry paste and turmeric. Cook for 1 minute.
3. Pour in coconut milk, stirring to combine. Bring to a gentle simmer.
4. Season cod with salt and pepper, then nestle into the curry sauce. Cover and cook for 7–10 minutes or until the fish flakes easily.
5. Stir in spinach and cook until wilted, about 1–2 minutes.
6. Garnish with cilantro and serve with lime wedges.

This coconut curry cod is a rich and flavorful meal that brings warmth and depth to your keto dinner table.

It’s fast enough for busy nights but tastes like you spent hours in the kitchen.

Bacon-Wrapped Cod with Creamy Dijon Sauce

This decadent dish wraps flaky cod in savory bacon, then tops it with a rich Dijon cream sauce for the ultimate flavor-packed, keto-friendly dinner.

The bacon crisps up beautifully in the oven while infusing the cod with smoky goodness.

Ingredients:

• 4 cod fillets
• 8 slices of thin-cut bacon
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Wrap each cod fillet with two slices of bacon, overlapping slightly. Secure with toothpicks if needed.
3. Heat olive oil in an oven-safe skillet over medium heat. Sear the bacon-wrapped cod for 2–3 minutes per side until browned.
4. Transfer skillet to the oven and bake for 10–12 minutes until cod is cooked through.
5. Meanwhile, in a small saucepan, whisk together heavy cream, Dijon mustard, lemon juice, salt, and pepper over medium heat. Simmer for 3–4 minutes until thickened.
6. Serve cod with a spoonful of Dijon sauce and garnish with fresh herbs.

Bacon and cod may sound like an unlikely pair, but this dish proves they’re a match made in keto heaven.

It’s full of bold flavor, creamy richness, and satisfying textures—all with minimal effort and maximum taste.

Mediterranean Cod with Olives and Cherry Tomatoes

This Mediterranean-inspired cod dish features a vibrant mix of cherry tomatoes, olives, garlic, and fresh herbs.

It’s cooked in one pan for easy cleanup and delivers a burst of flavor that transports you straight to the coast of Greece or Italy.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 cloves garlic, sliced
• 1/2 tsp dried oregano
• 1 tbsp capers (optional)
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, toss cherry tomatoes, olives, garlic, oregano, and olive oil. Spread into an even layer.
3. Season cod fillets with salt and pepper and place them over the tomato mixture.
4. Bake for 15–18 minutes or until the cod flakes easily and the tomatoes are blistered.
5. Garnish with fresh basil or parsley before serving.

This dish is light, juicy, and packed with Mediterranean flair.

The roasted cherry tomatoes and olives create a naturally tangy, saucy base for the cod, making every bite as satisfying as it is beautiful.

Cod Stir-Fry with Cabbage and Ginger

This quick and easy stir-fry brings together flaky cod with crisp cabbage, ginger, and garlic for a fast keto meal that’s both nutrient-rich and big on umami flavor.

It’s a great way to use pantry staples while staying on track with your macros.

Ingredients:

• 4 cod fillets, cut into chunks
• 2 tbsp coconut oil or avocado oil
• 1/2 head green cabbage, shredded
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos (or soy sauce substitute)
• 1 tbsp rice vinegar
• Salt and pepper to taste
• Sesame seeds (for garnish, optional)

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add cod pieces, season with salt and pepper, and sear until cooked through, about 5–6 minutes. Remove and set aside.
3. Add remaining oil, garlic, and ginger. Stir-fry for 1 minute.
4. Add cabbage and bell pepper, stir-frying for 5–6 minutes until tender-crisp.
5. Return cod to the skillet, add coconut aminos and vinegar, and stir gently to combine.
6. Garnish with sesame seeds if desired, and serve hot.

Quick, colorful, and absolutely delicious, this stir-fry is a fantastic way to enjoy cod on a busy weeknight.

It delivers big flavor without carbs, and the versatility means you can make it your own with whatever veggies you have on hand.

Garlic Butter Cod with Asparagus

This elegant and simple dish features cod fillets seared in garlic butter and paired with roasted asparagus.

It’s a wonderfully balanced keto meal that’s light but satisfying, perfect for both busy weeknights and special occasions.

Ingredients:

• 4 cod fillets
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Place asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12–15 minutes until tender.
2. While the asparagus is roasting, heat butter in a skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
3. Season cod fillets with salt, pepper, and smoked paprika. Add to the skillet and cook for 3–4 minutes per side, or until the fish flakes easily.
4. Serve the cod with roasted asparagus and a sprinkle of fresh parsley.

This dish is buttery and rich, with the perfect balance of savory garlic flavor and the slight sweetness of roasted asparagus.

It’s a quick yet impressive meal that showcases how delicious keto-friendly cooking can be.

Keto Cod Chowder

Warm, creamy, and comforting, this keto-friendly cod chowder swaps out potatoes for cauliflower to keep the carbs low.

The result is a rich, velvety soup that’s hearty enough to be a full meal, perfect for a cozy dinner.

Ingredients:

• 4 cod fillets, diced into chunks
• 2 tbsp butter
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 cups cauliflower florets
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened.
2. Add cauliflower and chicken broth, bringing the mixture to a simmer. Cook for 8–10 minutes until cauliflower is tender.
3. Using an immersion blender, blend the cauliflower mixture until smooth and creamy. (You can also transfer to a blender and puree in batches.)
4. Stir in heavy cream, smoked paprika, salt, and pepper. Add the cod and simmer for another 5–6 minutes until the fish is cooked through.
5. Serve the chowder hot, garnished with fresh chives.

This creamy cod chowder is the perfect combination of comfort and low-carb goodness.

The cauliflower base provides that familiar chowder texture, while the cod adds richness and protein. It’s a warm, filling meal that won’t derail your keto goals.

Cod and Avocado Salad with Cilantro-Lime Dressing

This fresh and zesty salad is a light, refreshing keto dinner option.

Flaky cod is paired with crisp vegetables and topped with a creamy cilantro-lime dressing, making it a perfect low-carb meal that’s full of healthy fats and vibrant flavors.

Ingredients:

• 4 cod fillets
• 1 tbsp olive oil
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season cod fillets with salt and pepper, then cook for 3–4 minutes per side, until the fish flakes easily. Remove from the skillet and set aside.
2. In a small bowl, whisk together lime juice, olive oil, chopped cilantro, salt, and pepper to create the dressing.
3. In a large bowl, combine the diced avocados, cherry tomatoes, cucumber, and red onion.
4. Flake the cooked cod into bite-sized pieces and add it to the salad.
5. Drizzle with the cilantro-lime dressing and toss gently to combine.

This cod and avocado salad is vibrant, fresh, and perfect for a light keto dinner.

The creamy avocado and tangy lime dressing elevate the dish, making it a refreshing, satisfying meal that’s also packed with healthy fats and protein.

Lemon Herb Cod with Cauliflower Rice

This fresh and zesty lemon herb cod is paired with a bed of cauliflower rice, creating a light yet satisfying keto meal.

The aromatic herbs and citrus in the cod fillets complement the subtle, nutty flavor of the cauliflower rice for a well-rounded dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 medium head cauliflower, grated or riced
• 1 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Place cod fillets on a baking sheet lined with parchment paper.
2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Drizzle over the cod fillets and let marinate for 10–15 minutes.
3. Bake cod for 12–15 minutes, until the fish flakes easily with a fork.
4. While the cod bakes, heat butter in a skillet over medium heat. Add the riced cauliflower and sauté for 5–7 minutes until tender.
5. Serve the cod over cauliflower rice, garnished with fresh parsley.

This lemon herb cod with cauliflower rice is a refreshing and satisfying dish that brings bright citrus and herbaceous flavors together.

The cauliflower rice is a perfect, low-carb substitute that complements the delicate fish, making for a healthy and fulfilling meal.

Baked Cod with Pesto and Roasted Vegetables

This keto-friendly baked cod is topped with a vibrant pesto sauce and paired with a mix of roasted vegetables.

The rich, nutty flavor of the pesto enhances the cod while the roasted veggies add texture and nutritional balance to the meal.

Ingredients:

• 4 cod fillets
• 1/2 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place cod fillets on a baking sheet lined with parchment paper. Spread pesto evenly over each fillet.
3. Toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Arrange vegetables around the cod on the same baking sheet.
4. Bake for 12–15 minutes, or until the fish flakes easily and the vegetables are tender and caramelized.
5. Serve the cod with the roasted vegetables.

This dish is bursting with flavor from the pesto and perfectly roasted vegetables.

The cod remains moist and flaky, making it a satisfying and nutrient-dense meal that’s perfect for your keto diet.

Cod with Avocado Salsa and Cucumber Salad

This fresh and vibrant dish features crispy pan-seared cod topped with a zesty avocado salsa and a refreshing cucumber salad on the side.

It’s a simple yet flavorful low-carb meal that combines healthy fats, protein, and plenty of freshness.

Ingredients:

For the Cod:

• 4 cod fillets
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

For the Avocado Salsa:

• 2 avocados, diced
• 1 small red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• Juice of 1 lime
• Salt and pepper to taste

For the Cucumber Salad:

• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season cod fillets with paprika, salt, and pepper, then cook for 3–4 minutes per side until golden and cooked through.
2. While the fish cooks, prepare the avocado salsa by combining diced avocado, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a bowl. Set aside.
3. For the cucumber salad, toss sliced cucumber and red onion with olive oil, vinegar, salt, and pepper.
4. Serve the pan-seared cod with a generous scoop of avocado salsa and a side of refreshing cucumber salad.

This dish is light, fresh, and incredibly satisfying.

The crispy cod pairs perfectly with the creamy avocado salsa, while the cucumber salad adds a cool and tangy contrast. It’s a great low-carb option for those who want a quick and delicious keto meal.

Pan-Seared Cod with Lemon Garlic Cream Sauce

This pan-seared cod recipe features a rich, creamy lemon garlic sauce that’s perfect for pairing with the tender fish.

It’s a quick yet elegant meal that’s full of flavor without adding any unnecessary carbs.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper.
2. Cook the cod for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for 3–4 minutes until it thickens slightly.
5. Return the cod to the skillet, spooning some of the sauce over the fish.
6. Garnish with fresh parsley before serving.

This dish is rich and indulgent with the perfect balance of creaminess and citrus from the lemon.

The cod is flaky and tender, soaking up the sauce for a flavorful, comforting keto dinner.

Cod with Roasted Brussels Sprouts and Bacon

This hearty keto meal combines flaky cod with crispy bacon and roasted Brussels sprouts for a savory, filling dinner.

The combination of smoky bacon, caramelized Brussels sprouts, and delicate cod makes for a satisfying meal.

Ingredients:

• 4 cod fillets
• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or rosemary, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
3. Roast the Brussels sprouts in the oven for 20–25 minutes, or until they are tender and crispy.
4. While the sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove and set aside.
5. Season cod fillets with salt and pepper. In the same skillet, cook the cod fillets for 3–4 minutes per side until golden and cooked through.
6. Serve the cod fillets with the roasted Brussels sprouts and crispy bacon, garnished with fresh thyme or rosemary.

This meal is a beautiful balance of flavors and textures.

The roasted Brussels sprouts and crispy bacon pair perfectly with the light, flaky cod, making for a satisfying and delicious keto-friendly dinner.

Cod Fish Tacos with Cabbage Slaw (Keto-Friendly)

These keto-friendly cod fish tacos are served with a crunchy cabbage slaw and a tangy lime crema.

Instead of traditional tortillas, you can use lettuce wraps or low-carb tortillas for a delicious, low-carb take on a popular dish.

Ingredients:

For the Cod:

• 4 cod fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste

For the Cabbage Slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 red onion, thinly sliced
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

For the Lime Crema:

• 1/2 cup sour cream
• Juice of 1 lime
• 1 tbsp chopped cilantro
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place cod fillets on a baking sheet and drizzle with olive oil.
2. In a small bowl, mix together the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sprinkle the spice mixture over the cod fillets.
3. Bake the cod for 12–15 minutes, or until the fish flakes easily with a fork.
4. While the cod is baking, prepare the cabbage slaw by mixing the shredded cabbage, cilantro, red onion, apple cider vinegar, salt, and pepper in a bowl.
5. In a separate bowl, mix together the sour cream, lime juice, cilantro, and salt to make the lime crema.
6. Once the cod is cooked, flake the fish into bite-sized pieces. Serve in lettuce wraps or low-carb tortillas, topped with cabbage slaw and a drizzle of lime crema.

These keto fish tacos are bursting with flavor from the perfectly seasoned cod, tangy lime crema, and crunchy cabbage slaw.

They’re a fun, light, and satisfying meal that’s perfect for taco night, without the carbs.

Crispy Cod with Garlic Parmesan Zucchini

This crispy cod is paired with sautéed garlic Parmesan zucchini, creating a light yet satisfying keto meal.

The crispy cod fillets are a treat, while the garlicky zucchini adds the perfect balance of flavor without any carbs.

Ingredients:

For the Cod:

• 4 cod fillets
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

For the Zucchini:

• 2 medium zucchinis, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). In a shallow dish, mix together almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
2. Coat each cod fillet in the flour mixture, pressing lightly to adhere.
3. Heat olive oil in a skillet over medium-high heat. Sear the cod fillets for 3–4 minutes per side until golden brown and crispy. Remove from heat and set aside.
4. In the same skillet, add olive oil and garlic. Sauté for 1 minute until fragrant, then add zucchini. Cook for 5–6 minutes, until the zucchini is tender.
5. Sprinkle the cooked zucchini with Parmesan cheese and season with salt and pepper.
6. Serve the crispy cod alongside the garlic Parmesan zucchini.

This dish is a perfect balance of crispy, tender cod and savory zucchini.

The garlic Parmesan zucchini adds a delightful texture and flavor, making it a great low-carb option that’s both filling and flavorful.

Cod en Papillote with Vegetables

Cod en papillote is a classic French technique where the fish is steamed in parchment paper with herbs, vegetables, and a little olive oil.

This keto-friendly version is light, aromatic, and packed with nutrients, making it a perfect dinner option.

Ingredients:

• 4 cod fillets
• 1 lemon, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 zucchini, sliced
• 1 tbsp fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Parchment paper or aluminum foil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut four large pieces of parchment paper, enough to fold around each cod fillet.
3. Place each cod fillet in the center of the parchment. Top with lemon slices, cherry tomatoes, red onion, zucchini, and fresh thyme. Drizzle with olive oil and season with salt and pepper.
4. Fold the parchment paper around the fish, creating a sealed packet.
5. Place the packets on a baking sheet and bake for 15–18 minutes, or until the fish flakes easily with a fork.
6. Serve the cod directly from the parchment packets, enjoying the burst of flavors from the herbs and vegetables.

Cod en papillote is a light, aromatic dish that preserves all the natural flavors of the fish while keeping it moist and tender.

The vegetables add texture and freshness, making this a perfect low-carb, flavorful meal.

Cod and Spinach Stuffed Portobello Mushrooms

This recipe turns portobello mushrooms into a hearty, low-carb base for cod and spinach stuffing.

The savory filling, with cod and spinach, creates a deliciously satisfying dish that’s keto-friendly and perfect for dinner.

Ingredients:

• 4 large portobello mushroom caps
• 4 cod fillets, cooked and flaked
• 1 cup fresh spinach, wilted
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and clean the caps. Drizzle the mushrooms with olive oil and season with salt and pepper.
3. Bake the mushrooms for 8–10 minutes to soften.
4. In a bowl, mix together the flaked cod, wilted spinach, Parmesan cheese, cream cheese, mozzarella cheese, garlic, salt, and pepper.
5. Stuff each mushroom cap with the cod and spinach mixture, pressing gently to pack it in.
6. Return the stuffed mushrooms to the oven and bake for 12–15 minutes until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh herbs if desired.

These cod and spinach stuffed portobello mushrooms are a delicious and satisfying keto-friendly dish.

The mushrooms add a savory depth, while the creamy, cheesy stuffing provides richness and flavor, making for a great low-carb dinner option.

Cod with Avocado Cilantro Lime Sauce

This dish features tender, pan-seared cod topped with a creamy avocado cilantro lime sauce.

The sauce adds a refreshing and zesty kick that perfectly complements the mild cod, creating a light and delicious keto meal.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the Avocado Cilantro Lime Sauce:

• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 clove garlic
• Salt to taste
• Water, as needed for desired consistency

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper.
2. Cook the cod fillets for 3–4 minutes per side, until golden brown and cooked through.
3. While the cod cooks, blend the avocado, cilantro, lime juice, olive oil, garlic, and salt in a blender or food processor. Add water as needed to reach a smooth, creamy consistency.
4. Serve the cod with a generous spoonful of avocado cilantro lime sauce on top.

This dish is perfect for anyone looking for a fresh and healthy meal.

The avocado cilantro lime sauce adds a creamy texture and vibrant flavor to the cod, making it an easy and delicious low-carb option for your keto diet.

Cod with Garlic Butter and Asparagus

Garlic butter cod with asparagus is a simple yet indulgent keto meal that combines perfectly cooked fish with a savory garlic butter sauce.

The asparagus adds a nice crunch and freshness to the dish, complementing the rich, buttery cod.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Season the cod fillets with salt and pepper.
3. Cook the cod fillets for 3–4 minutes per side until golden and cooked through. Remove the cod from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Add the asparagus to the skillet, season with salt and pepper, and cook for 5–7 minutes, until the asparagus is tender.
6. Return the cod to the skillet, spoon some of the garlic butter over the fish, and garnish with fresh parsley.
7. Serve the cod with the garlic butter asparagus.

This dish is full of rich, savory flavors from the garlic butter, with the asparagus adding a fresh, crunchy texture.

It’s an easy, satisfying, and keto-friendly meal that’s perfect for busy nights when you want something quick and delicious.

Cod with Spinach and Artichoke Dip

This dish takes the classic artichoke dip and combines it with tender cod for a rich and indulgent meal that’s both keto-friendly and comforting.

The creamy spinach and artichoke dip complements the flaky fish perfectly, creating a delicious and satisfying dinner.

Ingredients:

For the Cod:

• 4 cod fillets
• 1 tbsp olive oil
• Salt and pepper to taste

For the Spinach and Artichoke Dip:

• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the cod fillets with salt and pepper and drizzle with olive oil.
3. Cook the cod fillets in a skillet over medium heat for 3–4 minutes per side until golden brown and cooked through. Set aside.
4. In a separate pan, sauté the garlic until fragrant, then add spinach and cook until wilted. Add artichoke hearts and cook for another 2 minutes.
5. Remove the pan from heat and stir in cream cheese, sour cream, Parmesan, mozzarella, salt, and pepper until the mixture is smooth and creamy.
6. Spoon the spinach and artichoke dip over the cooked cod fillets.
7. Place the cod in the oven and bake for 5–7 minutes, or until the dip is hot and bubbly.
8. Serve the cod with the creamy spinach and artichoke dip.

This dish is a comforting and indulgent keto meal that’s packed with rich, creamy flavors.

The spinach and artichoke dip adds a luxurious texture to the cod, making it a filling and satisfying dinner. Perfect for those craving something hearty yet low in carbs.