29+ Delicious Keto Cod Fillet Recipes to Keep Your Meals Low-Carb and Flavorful

Cod is a versatile and mild-flavored fish that works beautifully in keto-friendly meals.

Whether you’re new to the keto diet or a seasoned pro, finding delicious, low-carb seafood options can sometimes be a challenge.

Thankfully, cod is here to save the day! With its delicate texture and neutral taste, it’s a perfect base for a variety of keto dishes.

If you’re craving light, nutritious meals that fit perfectly into your low-carb lifestyle, you’re in the right place.

In this blog post, we’ve gathered 29+ keto cod fillet recipes that are not only easy to prepare but also packed with flavor.

From rich, creamy sauces to vibrant, zesty salsas, these recipes will keep your taste buds excited and your diet on track.

Whether you’re grilling, baking, sautéing, or even creating fresh salsas, there’s a keto cod fillet recipe for every craving.

29+ Delicious Keto Cod Fillet Recipes to Keep Your Meals Low-Carb and Flavorful

Cooking with cod is an excellent way to enjoy a variety of keto-friendly meals without compromising on flavor.

These 29+ keto cod fillet recipes offer endless options for creating light, satisfying dishes that align perfectly with your low-carb lifestyle.

From crispy, breaded alternatives to creamy sauces and fresh salads, there’s a recipe for every occasion and taste preference.

Plus, cod is a fantastic source of lean protein, making it not only delicious but also incredibly healthy.

The best part? These recipes are simple, quick to prepare, and adaptable to suit your needs.

Whether you’re cooking for yourself, a family dinner, or hosting friends, these keto cod fillet recipes will impress while keeping your carb intake in check.

Don’t hesitate to get creative and customize the dishes with your favorite herbs, spices, and toppings!

Explore these 29+ keto cod fillet recipes, and make them your go-to dishes for satisfying, nutritious meals that everyone will love.

Garlic Butter Baked Cod with Lemon and Herbs

Tender, flaky cod fillets are baked in a rich garlic butter sauce, accented with zesty lemon and fresh herbs. This dish delivers bold flavor with minimal carbs, making it a perfect weeknight meal for anyone following a keto lifestyle.

The natural mildness of cod pairs beautifully with the richness of butter and the brightness of lemon, while fresh parsley and thyme add a fragrant finish.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Lemon slices (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cod fillets in a greased baking dish. Season both sides with salt and pepper.
3. In a small bowl, mix together the melted butter, garlic, lemon juice, lemon zest, and thyme.
4. Pour the garlic butter mixture evenly over the cod fillets.
5. Bake for 15–18 minutes, or until the fish flakes easily with a fork.
6. Remove from the oven and sprinkle with chopped parsley.
7. Serve with steamed or roasted low-carb vegetables like zucchini or cauliflower.

This simple yet elegant dish proves that keto meals can be full of flavor without being complicated.

The butter and herbs elevate the cod to a restaurant-quality experience that’s ready in under 30 minutes. It’s ideal for meal prep or impressing guests with your healthy culinary skills.

Crispy Parmesan-Crusted Cod

This keto-friendly parmesan-crusted cod offers a satisfying crunch without the carbs from traditional breading.

Made with a blend of almond flour and parmesan cheese, the coating turns golden and crispy, while the inside stays tender and moist. It’s a delicious alternative to fried fish that keeps your macros in check.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 eggs, beaten
• Salt and pepper to taste
• 2 tbsp olive oil or avocado oil for frying

Instructions:

1. Pat cod fillets dry and season with salt and pepper.
2. In a shallow bowl, combine almond flour, parmesan, paprika, and garlic powder.
3. Dip each fillet into the beaten eggs, then press into the almond flour mixture to coat thoroughly.
4. Heat oil in a large skillet over medium heat.
5. Add the fillets to the pan and cook for 3–4 minutes per side, or until golden brown and cooked through.
6. Remove from heat and place on a paper towel-lined plate to drain any excess oil.
7. Serve with a side of garlic aioli or a fresh arugula salad.

This crispy, cheesy cod recipe delivers all the crunch of classic fish fillets—without the carbs.

It’s perfect when you’re craving something indulgent that won’t knock you out of ketosis. Best of all, the prep is quick, and the flavor is unbeatable.

Coconut Curry Cod in Creamy Cauliflower Sauce

Dive into a bold and exotic flavor profile with this keto-friendly coconut curry cod. Poached in a rich, spiced coconut milk sauce and served with pureed cauliflower, this dish brings a comforting, restaurant-quality experience straight to your kitchen—without the carbs.

The spices not only add flavor but also offer anti-inflammatory benefits, making this a delicious and health-conscious choice.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp fish sauce (optional for umami)
• 1 tbsp lime juice
• 1 head of cauliflower, chopped
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a saucepan, add cauliflower and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and blend with olive oil or butter, salt, and pepper until smooth. Set aside.
2. In a large skillet, combine coconut milk, curry paste, ginger, garlic, fish sauce, and lime juice. Bring to a simmer over medium heat.
3. Add cod fillets to the skillet, cover, and simmer gently for 10–12 minutes, or until the fish is cooked through and flakes easily.
4. Serve cod over the cauliflower puree, spooning curry sauce generously on top.
5. Garnish with fresh cilantro and lime wedges.

This dish is a comforting fusion of Thai-inspired flavors and keto-conscious ingredients.

The creamy cauliflower base provides a luscious, low-carb alternative to rice, while the cod absorbs the fragrant coconut curry like a sponge. It’s a complete, satisfying meal that proves keto eating doesn’t have to be boring or bland.

Cod Florentine in Creamy Spinach Sauce

A classic French-inspired dish, this keto Cod Florentine features tender cod fillets nestled in a bed of creamy spinach sauce.

The richness of the sauce complements the flaky texture of the fish, creating a well-balanced and satisfying low-carb meal. With the healthy fats from heavy cream and cheese, plus nutrient-dense spinach, it’s both indulgent and nourishing.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 2 tbsp butter
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. Heat butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
2. Add spinach and sauté until wilted.
3. Stir in heavy cream, Parmesan, nutmeg, salt, and pepper. Simmer until the sauce thickens slightly.
4. Nestle cod fillets into the sauce, cover, and simmer on low heat for 8–10 minutes, or until cod is cooked through and flakes easily.
5. Serve hot, spooning extra sauce over the top.

Cod Florentine offers a creamy, comforting twist on a classic keto dinner.

It’s perfect for cold nights when you’re craving something hearty but still want to stick to your macros. The spinach adds both texture and nutrition, making this a complete and balanced meal.

Blackened Cajun Cod with Avocado Salsa

Turn up the heat with this bold and spicy blackened cod dish, finished off with a cooling, creamy avocado salsa.

The Cajun seasoning forms a flavorful crust on the cod fillets, giving you that satisfying sear without any breading. Paired with a bright and zesty avocado topping, this dish is the perfect keto-friendly fusion of spice and freshness.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 2 tbsp Cajun seasoning (sugar-free)
• 2 tbsp olive oil

For the avocado salsa:

• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1 small tomato, diced
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Pat cod fillets dry and rub with Cajun seasoning on both sides.
2. Heat olive oil in a skillet over medium-high heat. Sear cod for 3–4 minutes per side until blackened and fully cooked.
3. Meanwhile, mix all avocado salsa ingredients in a bowl and toss gently.
4. Serve the blackened cod topped with a generous scoop of avocado salsa.

This dish is a flavor explosion—spicy, creamy, zesty, and completely keto. It’s perfect for taco night (minus the tortillas) or any time you want something bold and different.

The healthy fats in the avocado help round out the meal and keep you full for hours.

Pesto Zoodle Cod Bake

This light yet satisfying keto bake combines flaky cod fillets with zucchini noodles and a rich, herby pesto sauce.

Everything is layered in a casserole dish and baked until bubbling, allowing the flavors to meld beautifully. It’s a simple, all-in-one meal that’s big on taste and low on carbs.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 3 medium zucchini, spiralized
• 1/2 cup basil pesto (sugar-free)
• 1/3 cup grated mozzarella or parmesan
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté zucchini noodles in olive oil for 2–3 minutes until just softened. Season with salt and pepper.
3. Spread the zoodles in a greased baking dish. Place cod fillets on top.
4. Spoon pesto over the fish and sprinkle with cheese.
5. Bake for 15–20 minutes, until the cod is flaky and the cheese is bubbly.
6. Serve hot, garnished with fresh basil if desired.

This recipe is a vibrant, veggie-packed option that still feels indulgent.

The pesto adds depth and richness while keeping things fresh, and the zoodles give a pasta-like feel without the carbs. It’s ideal for those looking to keep meals light but flavorful.

Lemon Dill Cod with Cauliflower Mash

This bright and refreshing recipe features cod fillets coated in a tangy lemon-dill sauce, paired with creamy cauliflower mash as a low-carb alternative to mashed potatoes.

The combination of fresh herbs and zesty lemon elevates the cod, while the cauliflower mash offers the perfect creamy, buttery side.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 head of cauliflower, chopped
• 2 tbsp butter
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine olive oil, lemon juice, lemon zest, dill, salt, and pepper.
3. Place cod fillets in a baking dish and brush with the lemon-dill mixture.
4. Bake for 15–18 minutes or until the fish flakes easily with a fork.
5. Meanwhile, steam cauliflower until tender, about 10 minutes. Drain and mash with butter, heavy cream, salt, and pepper until smooth and creamy.
6. Serve cod on top of the cauliflower mash, drizzling any remaining lemon-dill sauce over the fish.

This dish brings a fresh, herby vibe to your keto dinners.

The lemon-dill combo is light and bright, while the creamy cauliflower mash mimics the comfort of mashed potatoes. It’s a keto meal that tastes indulgent but is nourishing at the same time.

Cod Piccata with Cauliflower Rice

Cod fillets are pan-seared and served in a tangy lemon-caper sauce, inspired by the classic chicken piccata. Instead of traditional pasta, this recipe includes cauliflower rice, making it a satisfying yet low-carb alternative.

The sauce is vibrant, slightly tangy, and packed with flavor.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tbsp capers
• 1 tbsp fresh parsley, chopped
• 1 head of cauliflower, grated into rice-sized pieces
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season cod fillets with salt and pepper, then sear each fillet for 3–4 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
2. In the same skillet, add white wine, lemon juice, and capers. Stir and bring to a simmer for 2–3 minutes until slightly reduced.
3. Meanwhile, sauté cauliflower rice in a separate skillet with a little olive oil for 3–5 minutes until tender.
4. Return cod fillets to the pan with the lemon-caper sauce. Spoon the sauce over the fish, garnish with fresh parsley, and serve alongside cauliflower rice.

Cod Piccata is a refreshing twist on a classic Italian dish, offering all the flavor and none of the carbs.

The bright, tangy lemon-caper sauce perfectly complements the flaky cod, and the cauliflower rice provides a hearty base to soak up all the sauce.

Mediterranean Baked Cod with Olives and Feta

This Mediterranean-inspired keto cod recipe combines the richness of feta cheese with briny olives, cherry tomatoes, and a drizzle of olive oil.

The cod is baked to perfection, absorbing all the vibrant Mediterranean flavors. It’s light, fresh, and packed with healthy fats and protein, making it an ideal dish for anyone following a keto or low-carb diet.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place cod fillets in a greased baking dish. Drizzle with olive oil and season with salt, pepper, and oregano.
3. Scatter olives, cherry tomatoes, and crumbled feta around the fish.
4. Bake for 15–20 minutes, or until cod flakes easily and the vegetables are softened.
5. Garnish with fresh basil before serving.

The Mediterranean Baked Cod is bursting with fresh flavors from the olives, tomatoes, and feta, providing a flavorful, nutrient-packed meal that is sure to please your taste buds.

It’s a perfect dish for a quick dinner, packed with healthy fats, protein, and antioxidants from the Mediterranean ingredients.

Cod in Avocado Cream Sauce

This rich and creamy avocado sauce complements the delicate flavor of the cod, creating a luxurious and healthy dish.

The smooth avocado blends with lime and cilantro for a fresh, vibrant flavor, while the cod remains tender and flaky. It’s a quick and satisfying meal, perfect for a keto-friendly dinner.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 ripe avocado, peeled and pitted
• 1/4 cup heavy cream
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season cod fillets with salt and pepper, then cook each fillet for 3-4 minutes per side, or until golden and cooked through.
2. In a blender or food processor, combine avocado, heavy cream, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth.
3. Serve the cod fillets topped with the creamy avocado sauce.

This dish is a creamy, indulgent delight with a perfect balance of freshness from the avocado and lime.

It’s a rich yet healthy meal that pairs perfectly with a side of steamed veggies or a crisp salad. The avocado cream sauce adds a luscious finish to the flaky cod.

Mediterranean Cod with Sun-Dried Tomatoes and Basil

Inspired by the Mediterranean coast, this recipe features tender cod fillets cooked with vibrant sun-dried tomatoes and fresh basil, creating a dish that’s both aromatic and satisfying.

The sun-dried tomatoes add a burst of umami flavor, while the basil and olive oil tie everything together. It’s a quick and flavorful dish that’s perfect for busy nights.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add the sun-dried tomatoes and cook for another 2 minutes.
3. Season the cod fillets with salt and pepper, then add them to the skillet. Cook for 3–4 minutes on each side, or until the fish is cooked through.
4. Drizzle with lemon juice and sprinkle fresh basil over the fish before serving.

This Mediterranean Cod is packed with flavors from the sun-dried tomatoes and fresh basil, creating a zesty, aromatic dish that’s rich yet light.

It’s ideal for anyone following a keto diet looking for a flavorful and healthy seafood option.

Spicy Coconut-Lime Cod with Zucchini Noodles

A tropical twist on your classic fish dinner, this recipe features cod fillets cooked in a spicy coconut-lime sauce and served with zucchini noodles.

The heat from the chili and the creaminess from the coconut milk come together for a deliciously satisfying dish that will transport your taste buds to a warm, sunny place. It’s a low-carb meal that feels indulgent without the guilt.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 can (13.5 oz) coconut milk (full fat)
• 1-2 tbsp red curry paste (depending on desired heat level)
• Juice and zest of 1 lime
• 2 zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1 red chili, sliced (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, then cook for 3–4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the coconut milk and red curry paste, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
3. Add lime juice and zest to the sauce. Taste and adjust seasoning with salt and pepper.
4. Meanwhile, sauté the zucchini noodles in a separate pan for 2–3 minutes until just tender.
5. Serve the cod fillets on top of the zucchini noodles, and spoon the coconut-lime sauce over the top. Garnish with sliced chili for extra spice.

This Spicy Coconut-Lime Cod is a flavorful and exotic dish that’s as satisfying as it is low in carbs.

The zucchini noodles serve as a great replacement for traditional pasta, while the coconut-lime sauce gives a rich, tropical flair that will make this meal a hit.

Cod with Lemon-Garlic Spinach and Almonds

This simple yet flavorful dish combines cod fillets with sautéed spinach in a tangy lemon-garlic sauce, topped with toasted almonds for a bit of crunch.

It’s a light but satisfying meal, packed with protein and healthy fats, making it perfect for a keto dinner.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• Juice and zest of 1 lemon
• 1/4 cup sliced almonds
• Salt and pepper to taste

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season cod fillets with salt and pepper, and cook each fillet for 3–4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté garlic for 1 minute until fragrant.
3. Add spinach to the skillet and cook until wilted. Season with salt, pepper, lemon juice, and lemon zest.
4. Toast the sliced almonds in a small dry pan for 2-3 minutes until golden brown.
5. Serve the cod fillets on a bed of sautéed spinach, topped with toasted almonds.

This dish is light but full of flavor, with the garlic and lemon brightening up the cod while the spinach adds a nice earthy base.

The toasted almonds give the dish a satisfying crunch, making it a well-rounded keto-friendly meal.

Cod with Avocado and Tomato Salsa

A fresh, vibrant dish combining mild cod fillets with a zesty avocado and tomato salsa.

This recipe is quick to make and packed with flavor from the creamy avocado, juicy tomatoes, and a hint of lime. It’s the perfect light and refreshing meal for warm days or when you want something that doesn’t feel too heavy.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season cod fillets with paprika, salt, and pepper.
2. Cook the cod fillets for 3–4 minutes per side, until the fish flakes easily with a fork. Remove from the skillet and set aside.
3. In a small bowl, combine the avocado, cherry tomatoes, red onion, lime juice, salt, and pepper to make the salsa.
4. Serve the cod fillets topped with the fresh avocado and tomato salsa. Garnish with fresh cilantro.

This dish is bursting with freshness and healthy fats.

The creamy avocado and tangy lime complement the mild cod perfectly, and the salsa provides a burst of flavor without any extra carbs. It’s a perfect quick meal that feels indulgent while staying light.

Cod with Cilantro-Lime Cauliflower Rice

This low-carb, keto-friendly cod dish features a flavorful cilantro-lime sauce, paired with cauliflower rice for a healthy and satisfying meal.

The fish absorbs the zesty cilantro-lime flavors while the cauliflower rice mimics traditional rice, providing a full, comforting meal without the carbs.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 tbsp olive oil
• Juice and zest of 1 lime
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp cumin
• Salt and pepper to taste
• 1 head of cauliflower, grated into rice-sized pieces
• 1 tbsp butter

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt, pepper, lime juice, and cumin.
2. Cook the fillets for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In a separate pan, melt butter over medium heat. Add the grated cauliflower and sauté for 5–7 minutes, until tender.
4. Stir in cilantro, lime zest, salt, and pepper to the cauliflower rice.
5. Serve the cod fillets on top of the cilantro-lime cauliflower rice, garnished with extra cilantro if desired.

The cilantro-lime cauliflower rice is a delicious, low-carb substitute for regular rice, making it the perfect base for the tender cod fillets.

The lime zest and fresh cilantro bring a bright, flavorful finish to this satisfying keto meal.

Baked Cod with Garlic Parmesan Crust

A perfect blend of rich garlic, parmesan, and herbs, this baked cod fillet recipe features a crispy, golden crust while keeping the inside tender and flaky.

It’s a simple yet indulgent keto dish that requires minimal ingredients but delivers maximum flavor. Serve it with a side of roasted vegetables or a green salad for a complete meal.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine parmesan cheese, almond flour, garlic, parsley, paprika, salt, and pepper.
3. Pat cod fillets dry with a paper towel, then brush both sides with olive oil.
4. Coat each fillet with the parmesan mixture, pressing down gently to make sure it sticks.
5. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
6. Serve with lemon wedges on the side.

The garlic parmesan crust gives this baked cod a crunchy, flavorful exterior, while the fish inside remains moist and delicate.

It’s a keto-friendly twist on traditional breaded fish, perfect for those looking for a low-carb, savory dinner.

Cod with Pesto and Roasted Vegetables

This recipe combines perfectly baked cod fillets with a vibrant, herbaceous pesto sauce and a side of roasted vegetables.

The pesto brings a burst of fresh, garlicky flavors to the mild cod, while the roasted veggies provide a hearty and nutritious side. It’s a well-rounded keto meal that’s full of healthy fats and fiber.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1/4 cup basil pesto (sugar-free)
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. Meanwhile, heat a skillet over medium-high heat. Season the cod fillets with salt and pepper and sear for 3–4 minutes per side until golden and cooked through. Remove from heat.
4. Top each cod fillet with a generous spoonful of pesto and serve with the roasted vegetables. Garnish with fresh basil if desired.

The pesto adds a rich and flavorful element to the cod, while the roasted vegetables provide a warm, comforting side.

It’s a quick and easy keto meal that feels both fresh and hearty at the same time.

Cod with Mustard Cream Sauce and Asparagus

This rich, tangy mustard cream sauce is the perfect accompaniment to tender cod fillets. Served alongside roasted asparagus, it’s a simple yet decadent meal that pairs perfectly with the mild, flaky fish.

The mustard adds a little zing, while the cream balances it out with smoothness and richness.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 bunch asparagus, trimmed
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 12-15 minutes until tender and slightly crisp.
3. Meanwhile, heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook each fillet for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add heavy cream and Dijon mustard. Stir until combined and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve the cod fillets topped with the mustard cream sauce, alongside the roasted asparagus. Garnish with fresh parsley.

The mustard cream sauce is a tangy and indulgent topping that perfectly complements the delicate flavor of the cod.

The asparagus adds a fresh, crunchy contrast, making this dish both satisfying and flavorful.

Cod with Creamy Spinach and Bacon

This keto cod recipe is packed with rich, savory flavors.

The cod fillets are paired with a creamy spinach sauce that includes crispy bacon bits for added texture and flavor. It’s a satisfying, indulgent dish that’s quick and easy to make, perfect for a weeknight dinner or a special meal.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 4 strips bacon, chopped
• 2 cups fresh spinach, chopped
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, reserving a bit of bacon fat in the skillet.
2. In the same skillet, add olive oil and heat over medium-high heat. Season the cod fillets with salt and pepper, then sear them for 3–4 minutes per side, or until golden brown and cooked through. Remove the fillets and set aside.
3. Add the spinach to the skillet and cook until wilted, about 2 minutes. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens, about 3–4 minutes.
4. Add the cooked bacon back to the pan and stir to combine. Serve the cod fillets topped with the creamy spinach and bacon mixture.

This dish is comfort food at its finest, with the creamy spinach and crispy bacon pairing perfectly with the mild cod.

The richness of the cream and cheese adds depth, making it an indulgent keto meal.

Cod with Tomato Basil Cream Sauce

This recipe combines tender cod fillets with a luscious tomato-basil cream sauce that’s both creamy and slightly tangy.

The tomato and basil bring a burst of freshness to the rich cream sauce, creating a light but satisfying dish. This is a wonderful option for a flavorful keto dinner that feels indulgent yet healthy.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup crushed tomatoes (no added sugar)
• 1/4 cup fresh basil, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season cod fillets with salt and pepper and cook for 3–4 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
3. Add the crushed tomatoes and heavy cream, stirring to combine. Simmer for 3–4 minutes until the sauce thickens slightly.
4. Stir in fresh basil and season with salt and pepper to taste.
5. Serve the cod fillets topped with the tomato-basil cream sauce. Garnish with Parmesan cheese if desired.

The tomato-basil cream sauce is a perfect complement to the delicate cod, giving the dish a rich and zesty flavor.

It’s a well-rounded keto meal that’s both light and satisfying.

Cod with Lemon-Caper Butter Sauce

This simple but elegant dish features cod fillets cooked in a lemon-caper butter sauce that’s rich, tangy, and savory.

The lemon and capers add a fresh, briny contrast to the buttery sauce, making this dish both refreshing and indulgent. It’s a great option for a quick and tasty keto dinner.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 2 tbsp butter
• 1 tbsp capers, drained
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Season the cod fillets with salt and pepper, and cook for 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add capers and lemon juice, scraping up any brown bits from the pan. Let it simmer for 2–3 minutes.
3. Stir in lemon zest and fresh parsley, then return the cod fillets to the skillet to coat them with the sauce.
4. Serve immediately, garnished with extra parsley if desired.

The lemon-caper butter sauce is bright and flavorful, making this dish feel both fresh and indulgent.

The buttery richness balances beautifully with the acidity of the lemon and the brininess of the capers, creating a perfect keto meal.

Cod with Cilantro-Lime Avocado Salsa

This refreshing dish pairs delicate cod fillets with a tangy and creamy avocado salsa.

The zesty cilantro-lime flavors in the salsa brighten up the mild cod, making it a light yet satisfying keto meal. The creamy avocado gives it a rich texture that contrasts beautifully with the fish.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 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 skillet over medium-high heat. Season the cod fillets with salt and pepper, then cook for 3-4 minutes per side until the fish is golden and flakes easily. Remove from the skillet and set aside.
2. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and chili flakes (if using). Gently toss to combine.
3. Serve the cod fillets topped with the avocado salsa.

The cilantro-lime avocado salsa brings a refreshing kick to the dish, and the creamy avocado contrasts nicely with the flaky cod.

This is an incredibly fresh and light keto meal, perfect for warm weather or when you need a quick, nutritious dinner.

Cod with Mushroom and Cream Sauce

This rich and creamy mushroom sauce brings a deep, earthy flavor to the cod fillets.

Paired with the delicate fish, the sauce creates a comforting and satisfying dish that’s perfect for a keto-friendly dinner. The mushrooms absorb the creamy sauce, adding richness and texture to each bite.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup sliced mushrooms
• 1/4 cup heavy cream
• 1/4 cup white wine (optional)
• 1/4 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season cod fillets with salt and pepper, then cook for 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter and sauté the sliced mushrooms for 3-4 minutes until tender and browned.
3. Add the white wine (if using) and simmer for 2-3 minutes to reduce. Stir in the heavy cream and thyme, then let the sauce simmer for another 3-4 minutes until thickened.
4. Return the cod fillets to the skillet and coat them in the mushroom cream sauce. Cook for an additional 1-2 minutes until heated through.
5. Garnish with fresh parsley and serve.

This creamy mushroom sauce adds a luxurious, savory element to the mild cod fillets, making for a rich and satisfying keto dish.

It’s perfect for those days when you’re craving something hearty and comforting.

Grilled Cod with Lemon-Herb Marinade

Grilling cod fillets with a zesty lemon-herb marinade gives them a delicious, smoky flavor while keeping them light and fresh.

This recipe is incredibly easy to prepare and perfect for those who enjoy grilled fish. The herbs and lemon add a bright, aromatic element that’s great for a keto dinner.

Ingredients:

• 4 cod fillets (5-6 oz each)
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice and zest, thyme, rosemary, garlic, salt, and pepper to create the marinade.
2. Place the cod fillets in a shallow dish and pour the marinade over them. Let the fish marinate for at least 15 minutes, or up to 30 minutes.
3. Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the cod fillets for 3-4 minutes per side, or until golden brown and cooked through.
5. Serve immediately with extra lemon wedges and fresh herbs.

The lemon-herb marinade brings a light and aromatic flavor to the cod, and grilling imparts a smoky, slightly charred taste that enhances the dish.

It’s a simple and flavorful keto meal that’s great for summer or outdoor dining.