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If you’re on a keto diet, you know how important it is to find tasty and satisfying meals that fit within your carb restrictions.
Cod, with its mild flavor and flaky texture, makes the perfect base for keto-friendly recipes.
Whether you’re craving something light and fresh or rich and indulgent, cod can be transformed into a variety of mouthwatering dishes that support your low-carb lifestyle.
In this post, we’re excited to share 27+ keto cod fish recipes that are not only delicious but also easy to prepare.
From crispy fish cakes to creamy coconut curry, these recipes will keep your taste buds entertained without breaking your carb count.
So, whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special occasion, you’re sure to find the perfect keto cod recipe here!
27+ Flavorful Keto Cod Fish Recipes for a Low-Carb Feast
With these 27+ keto cod fish recipes, you’ll never run out of exciting ways to enjoy this versatile fish while staying within your low-carb goals.
Cod is a lean, protein-packed option that works beautifully in a wide range of dishes—from light salads and crispy tacos to rich, creamy sauces and savory stir-fries.
The possibilities are endless!
By incorporating these recipes into your meal plan, you’ll not only enjoy a variety of flavors but also keep your meals nutritious and satisfying.
So, go ahead and explore these keto cod recipes, and get ready to enjoy tasty, low-carb dishes every day!
Lemon Garlic Butter Baked Cod
This baked cod recipe brings out the delicate flavor of the fish with a rich lemon garlic butter sauce that’s both keto-friendly and deeply satisfying.
It’s perfect for a quick weeknight dinner that feels gourmet.
Ingredients:
- 4 cod fillets (about 5–6 oz each)
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tbsp fresh parsley, chopped
- ½ tsp paprika
- Salt and pepper to taste
- Lemon slices (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Place cod fillets in a lightly greased baking dish.
- In a small bowl, combine melted butter, garlic, lemon juice, lemon zest, parsley, paprika, salt, and pepper.
- Pour the mixture evenly over the cod fillets.
- Bake for 15–18 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve hot with lemon slices for garnish, if desired.
This dish is an elegant way to enjoy cod on a keto diet.
The buttery lemon-garlic flavor enhances the fish without overwhelming it, making it perfect for pairing with cauliflower mash or a simple green salad. You’ll feel like you’re dining in a fancy seafood restaurant right from your own kitchen.
Keto Cod Fish Tacos (Lettuce Wraps)
Who says you have to give up tacos on a keto diet?
These cod fish tacos use crisp lettuce leaves instead of tortillas, and they pack a punch with spicy seasoning and a creamy, tangy sauce.
Ingredients:
- 1 lb cod fillets, cut into strips
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Butter lettuce leaves (or romaine for extra crunch)
For the keto taco sauce:
- ½ cup sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- Salt to taste
Optional toppings:
- Sliced avocado
- Diced tomatoes
- Fresh cilantro
- Shredded cheese
Instructions:
- Mix the chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub over cod pieces.
- Heat olive oil in a skillet over medium heat. Add cod and cook for 3–4 minutes on each side, until cooked through and lightly browned.
- Mix all taco sauce ingredients in a small bowl.
- Assemble lettuce wraps: place cod in the center, top with sauce and optional toppings.
- Serve immediately.
These keto cod tacos are fresh, vibrant, and bursting with flavor.
The lettuce provides a crisp texture that complements the flaky cod, while the creamy sauce ties it all together. It’s a low-carb meal that satisfies taco cravings without any guilt.
Creamy Coconut Curry Cod
This rich and flavorful dish is inspired by Thai and Indian curries but made keto by using healthy fats and no sugar.
The coconut milk and spices create a luscious sauce that makes the cod irresistible.
Ingredients:
- 1½ lbs cod fillets, cut into chunks
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- ½ tsp turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce (optional, for umami depth)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add onion and sauté until soft.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder and turmeric, cook for 30 seconds.
- Pour in the coconut milk and fish sauce. Simmer for 5 minutes.
- Add cod chunks, reduce heat, and gently simmer for 8–10 minutes, until cod is cooked through.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
This keto coconut curry cod is a comforting, exotic dish that’s perfect for chilly evenings or when you want something rich but healthy.
The cod absorbs the curry flavors beautifully, and the creamy coconut milk gives it a luxurious finish. Serve it with cauliflower rice for a complete meal that feels indulgent but stays keto.
Parmesan Crusted Cod
This crispy parmesan crusted cod is a keto-friendly twist on classic breaded fish.
By using a blend of almond flour and parmesan cheese, you get a crunchy golden crust without the carbs.
Ingredients:
- 4 cod fillets (5–6 oz each)
- ½ cup grated parmesan cheese
- ¼ cup almond flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and pepper to taste
- 1 egg, beaten
- 2 tbsp olive oil (for frying)
Instructions:
- In a shallow bowl, combine parmesan, almond flour, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Dip each cod fillet in the beaten egg, then press into the parmesan mixture to coat both sides.
- Heat olive oil in a nonstick skillet over medium heat.
- Cook cod for 3–4 minutes per side, or until golden brown and cooked through.
- Serve hot with a side of steamed broccoli or zucchini noodles.
This recipe delivers all the comfort of classic fried fish but keeps it light and keto.
The almond flour and parmesan crust is crispy, flavorful, and gives you that satisfying crunch without breading. It’s a great way to enjoy a familiar favorite while staying true to your health goals.
Spicy Baked Cod with Avocado Salsa
This spicy baked cod is paired with a refreshing avocado salsa that cools and balances the heat.
It’s a perfect blend of bold flavors, healthy fats, and lean protein.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- Salt and pepper to taste
For the avocado salsa:
- 1 ripe avocado, diced
- 1 small tomato, diced
- 2 tbsp red onion, finely chopped
- 1 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- Salt to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil with paprika, cayenne, garlic powder, salt, and pepper.
- Rub mixture evenly over the cod fillets and place on a baking sheet.
- Bake for 12–15 minutes or until cod is opaque and flakes easily.
- While the cod bakes, prepare avocado salsa by mixing all salsa ingredients in a bowl.
- Serve cod topped with a generous spoonful of avocado salsa.
The spicy cod paired with cool, creamy avocado salsa is a flavor match made in heaven.
It’s the kind of meal that excites your taste buds while still being light, nourishing, and completely keto-compliant.
Cod in Garlic Cream Sauce with Spinach
This creamy garlic cod is rich and indulgent, yet low in carbs and high in nutrition thanks to the addition of fresh spinach.
It’s a comforting, one-pan keto meal that feels luxurious and satisfying.
Ingredients:
- 4 cod fillets
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 3 cups fresh spinach
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions:
- Season cod fillets with salt and pepper.
- In a large skillet, melt butter over medium heat. Add cod and sear 2–3 minutes per side, then remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds.
- Pour in heavy cream and stir in parmesan cheese. Simmer until sauce thickens slightly.
- Add spinach and stir until wilted.
- Return cod to the skillet and cook for another 3–5 minutes until cod is cooked through.
- Optional: Add a pinch of nutmeg for depth of flavor.
This creamy garlic cod with spinach is the ultimate keto comfort food. The sauce is velvety and rich, with just enough bite from the garlic to elevate the dish.
The spinach adds color and nutrients, making this both wholesome and indulgent.
Keto Cod Fish Chowder
This creamy, hearty chowder is the perfect way to enjoy cod in a warm, comforting soup.
With cauliflower standing in for potatoes, this low-carb dish will make you feel like you’re indulging, but it’s totally keto-friendly.
Ingredients:
- 1 lb cod fillets, cut into chunks
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1½ cups cauliflower florets (steamed until soft)
- 2 cups chicken broth (or seafood broth)
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened.
- Add cauliflower florets, chicken broth, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to blend the mixture into a smooth consistency (or transfer to a blender and blend in batches).
- Return the soup to the pot and stir in heavy cream. Bring to a gentle simmer.
- Add cod chunks and cook for another 5–7 minutes, until the fish is opaque and flakes easily.
- Garnish with fresh parsley before serving.
This keto cod chowder is a comforting, creamy soup that’s perfect for cold evenings.
The cauliflower gives it the hearty, creamy texture of a traditional chowder without the carbs, while the cod adds a satisfying protein boost. It’s a warm, filling meal that feels indulgent but is completely keto.
Grilled Cod with Herb Butter
Grilling cod enhances its natural flavor, and when paired with a savory herb butter, it turns into a quick and delicious keto meal.
This dish is light yet satisfying, and the fresh herbs elevate the flavor profile beautifully.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp unsalted butter, softened
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 tbsp lemon juice
Instructions:
- Preheat your grill to medium-high heat.
- Brush cod fillets with olive oil and season with salt and pepper.
- Grill cod for about 3–4 minutes per side, until the fish is cooked through and has nice grill marks.
- While the cod is grilling, mix butter with parsley, lemon zest, garlic powder, and lemon juice.
- Once the cod is done, top each fillet with a dollop of the herb butter and serve immediately.
This grilled cod with herb butter is the perfect combination of smoky and savory. The fish is light, flaky, and perfectly complemented by the rich, aromatic butter.
It’s a simple yet elegant dish that pairs wonderfully with a side of roasted vegetables or a leafy green salad.
Cod with Pesto Zucchini Noodles
This recipe features cod served with zucchini noodles and a homemade basil pesto sauce.
It’s a vibrant and fresh keto dish, combining the flavors of herbaceous pesto with the light, flaky texture of the cod.
Ingredients:
- 4 cod fillets
- 3 medium zucchinis, spiralized into noodles
- 2 tbsp olive oil, divided
- Salt and pepper to taste
For the pesto:
- 1 cup fresh basil leaves
- ½ cup grated parmesan cheese
- ¼ cup pine nuts (or walnuts)
- 1 garlic clove
- ¼ cup olive oil
- Salt and pepper to taste
Instructions:
- To make the pesto, combine basil, parmesan, nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth, scraping down the sides as needed. Set aside.
- Season the cod fillets with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the cod fillets for about 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the zucchini noodles for 2–3 minutes until tender but still slightly crisp.
- Toss the zucchini noodles with the pesto until well coated.
- Serve the cod fillets over the pesto zucchini noodles.
This dish is a low-carb, nutrient-packed delight.
The fresh basil pesto infuses the zucchini noodles with flavor, and the cod adds protein to make it a well-rounded meal. It’s perfect for a light but satisfying dinner that feels fresh and filling at the same time.
Lemon Dill Cod with Cucumber Salad
This refreshing and light cod recipe features a tangy lemon dill marinade that infuses the fish with bright flavors, paired with a cool cucumber salad to keep things light and fresh.
Ingredients:
- 4 cod fillets
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
For the cucumber salad:
- 2 medium cucumbers, sliced thin
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp dried dill
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper.
- Brush the cod fillets with the lemon dill marinade and let them sit for 15–20 minutes.
- Place the fillets on a baking sheet and bake for 12–15 minutes, or until the fish is opaque and flakes easily.
- For the cucumber salad, toss sliced cucumbers with apple cider vinegar, olive oil, dried dill, salt, and pepper.
- Serve the baked cod fillets with a side of cucumber salad.
This dish is light, refreshing, and perfect for warmer days.
The lemon dill marinade gives the cod a fresh, herby flavor, and the cucumber salad adds a cool, tangy complement. It’s a simple yet satisfying keto meal.
Cod Fish with Roasted Brussels Sprouts
This dish combines perfectly cooked cod with roasted Brussels sprouts for a wholesome, keto-friendly dinner.
The fish is flaky and tender, while the Brussels sprouts are crispy and caramelized for a beautiful contrast.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 lb Brussels sprouts, halved
- 1 tbsp balsamic vinegar (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and a pinch of paprika. Spread them on a baking sheet in a single layer.
- Roast the Brussels sprouts for 20–25 minutes, tossing halfway through, until golden and crispy.
- While the Brussels sprouts are roasting, season the cod fillets with salt, pepper, garlic powder, and paprika.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the cod fillets for 3–4 minutes per side, until golden and cooked through.
- Optional: Drizzle balsamic vinegar over the roasted Brussels sprouts for added depth of flavor.
- Serve the cod with roasted Brussels sprouts on the side.
This dish is the perfect balance of rich and crispy, with the Brussels sprouts providing a satisfying crunch alongside the delicate, flaky cod.
It’s a simple yet flavorful keto dinner that’s both filling and nutritious.
Cod with Avocado Cilantro Lime Sauce
This vibrant and creamy sauce pairs perfectly with the mild cod, making for a flavorful and fresh keto meal.
The avocado sauce adds a rich, buttery texture, while the cilantro and lime provide a burst of freshness.
Ingredients:
- 4 cod fillets
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 2–3 tbsp water (to adjust sauce consistency)
Instructions:
- Season cod fillets with salt and pepper. Heat olive oil in a skillet over medium heat and cook cod for 3–4 minutes per side, until the fish flakes easily with a fork.
- In a food processor or blender, combine avocado, cilantro, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth. Add water to adjust the consistency of the sauce to your liking.
- Serve the cooked cod with a generous drizzle of the avocado cilantro lime sauce on top.
This keto cod recipe brings together creamy avocado, fresh cilantro, and tangy lime to create a mouthwatering sauce that perfectly complements the cod.
It’s a light yet satisfying meal that’s full of vibrant flavors and healthy fats.
Cod with Cauliflower Rice Pilaf
This dish features cod paired with cauliflower rice pilaf for a low-carb alternative to traditional rice dishes.
The cod is gently seared, and the cauliflower rice is loaded with herbs and vegetables for a healthy and satisfying meal.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 medium cauliflower, grated into rice-sized pieces or riced in a food processor
- 1 small onion, diced
- 1 small bell pepper, diced
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp butter (optional)
Instructions:
- 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 golden and cooked through. Set aside.
- In the same skillet, add onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened.
- Add the riced cauliflower and sauté for another 5–7 minutes until tender. Stir in parsley and lemon juice, and season with salt and pepper to taste.
- Optionally, stir in butter for extra richness.
- Serve the cod fillets on top of the cauliflower rice pilaf.
This meal is light but filling, and the cauliflower rice pilaf is a great way to get in some veggies while enjoying the mild, flaky cod.
The lemon juice adds a refreshing zing that ties the whole dish together.
Keto Cod Fish Cakes
These crispy cod fish cakes are made with a combination of almond flour and eggs, which helps bind them together while keeping the recipe low-carb.
They’re a great way to enjoy cod in a different form, and they pair wonderfully with a creamy dipping sauce.
Ingredients:
- 1 lb cod fillets (cooked and flaked)
- 2 large eggs
- ½ cup almond flour
- 1 tbsp fresh parsley, chopped
- 1 tbsp green onions, chopped
- 1 tsp lemon zest
- ½ tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
For the dipping sauce:
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the flaked cod, eggs, almond flour, parsley, green onions, lemon zest, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into small patties (about 6–8 patties).
- Heat olive oil in a skillet over medium heat. Cook the fish cakes for 3–4 minutes per side until golden and crispy.
- For the dipping sauce, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small bowl.
- Serve the cod fish cakes with the creamy dipping sauce.
These keto cod fish cakes are crispy on the outside and tender on the inside. The dipping sauce adds a creamy, tangy kick that complements the delicate flavor of the cod.
They’re great for meal prep or as a fun, bite-sized dinner option.
Cod in Tomato Basil Sauce
This cod in tomato basil sauce is a comforting, Italian-inspired dish that combines flaky cod with a savory tomato sauce infused with garlic, basil, and a touch of sweetness from the tomatoes.
It’s perfect for a low-carb, hearty dinner.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté for 3–4 minutes until softened.
- Stir in crushed tomatoes, tomato paste, basil, salt, and pepper. Simmer for 10 minutes, letting the sauce thicken slightly.
- Season the cod fillets with salt and pepper, then add them to the skillet. Spoon some of the sauce over the fish.
- Cover and simmer for 6–8 minutes until the cod is cooked through and flakes easily.
- Garnish with fresh basil leaves and serve immediately.
This cod in tomato basil sauce is comforting, flavorful, and makes for a beautiful low-carb meal.
The tomato sauce is rich and savory, and the cod becomes tender as it simmers in the sauce, making each bite deliciously satisfying.
Cod with Bacon and Asparagus
This dish combines crispy bacon, tender asparagus, and perfectly cooked cod for a savory, satisfying meal.
The bacon adds richness and a delightful crunch, while the asparagus provides a fresh and light contrast to the fish.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 4 slices bacon, chopped
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Place cod fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon from the skillet and set aside.
- In the same skillet, sauté the asparagus in the rendered bacon fat for 3–4 minutes, or until tender but still crisp. Season with salt and pepper.
- Roast the cod fillets in the preheated oven for 12–15 minutes or until the fish is opaque and flakes easily with a fork.
- Serve the cod fillets with the sautéed asparagus, topping with crispy bacon and a squeeze of fresh lemon juice.
- Garnish with fresh parsley before serving.
This dish is a fantastic combination of textures and flavors.
The crispy bacon complements the tender cod perfectly, and the asparagus adds a fresh, crunchy contrast. It’s a great low-carb meal that’s both rich and light at the same time.
Keto Cod Fish Stir-Fry with Vegetables
This keto-friendly stir-fry recipe features cod fillets cooked with an assortment of low-carb vegetables and a flavorful soy sauce-based glaze.
It’s a quick and easy meal that’s packed with vibrant flavors and healthy fats.
Ingredients:
- 4 cod fillets (5–6 oz each), cut into chunks
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp chili flakes (optional)
- Sesame seeds for garnish (optional)
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the cod chunks and cook for 3–4 minutes until the fish is cooked through and slightly crispy on the outside. Remove and set aside.
- In the same skillet, add sesame oil and sauté the red bell pepper, zucchini, and broccoli for 4–5 minutes, until the vegetables are tender but still crisp.
- Add ginger, garlic, soy sauce, rice vinegar, and chili flakes (if using) to the skillet. Stir to combine and cook for an additional 2–3 minutes.
- Return the cooked cod to the skillet and gently toss to combine with the vegetables and sauce. Cook for another 2 minutes.
- Garnish with sesame seeds before serving.
This keto stir-fry is a colorful and nutritious meal that packs a punch with its savory sauce and fresh vegetables.
The tender cod complements the crunchy veggies perfectly, making it a satisfying and well-rounded low-carb dish.
Cod with Creamy Mustard Sauce
This dish features cod cooked in a creamy mustard sauce that’s tangy, savory, and full of flavor.
The richness of the cream and the zing from the mustard creates a beautiful balance, and the cod soaks up the sauce perfectly.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (optional)
Instructions:
- Season the cod fillets with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook the cod fillets for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add heavy cream, Dijon mustard, and lemon juice. Stir well to combine and bring to a simmer.
- Cook the sauce for 3–4 minutes, allowing it to thicken and become creamy.
- Return the cod to the skillet and spoon some of the creamy mustard sauce over the fish.
- Garnish with fresh dill before serving.
This dish offers a rich, creamy sauce with a tangy mustard kick, which elevates the cod’s delicate flavor.
It’s a luxurious yet simple keto meal that’s perfect for a special dinner or a weeknight treat.
Spicy Cod Fish Tacos (Keto-Style)
These keto-friendly fish tacos are made with crispy cod fillets, wrapped in lettuce leaves instead of traditional tortillas.
Topped with a spicy slaw and creamy avocado, they offer a bold, satisfying flavor without the carbs.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 head of iceberg or romaine lettuce (for taco shells)
- 1 avocado, sliced
- ½ cup shredded cabbage
- ¼ cup sour cream
- 1 tbsp lime juice
- 1 tsp fresh cilantro, chopped
Instructions:
- Preheat oven to 375°F (190°C). Season the cod fillets with olive oil, smoked paprika, cayenne, salt, and pepper.
- Place the cod fillets on a baking sheet and bake for 12–15 minutes, or until the fish flakes easily.
- While the fish is baking, prepare the slaw by mixing shredded cabbage, sour cream, lime juice, and cilantro in a bowl. Season with salt and pepper.
- Once the fish is done, remove it from the oven and break it into chunks.
- To assemble the tacos, carefully separate large lettuce leaves to use as taco shells. Fill each shell with a few pieces of cod, a dollop of spicy slaw, and slices of avocado.
- Garnish with extra cilantro and serve immediately.
These keto fish tacos are an exciting, low-carb alternative to traditional tacos.
The spicy cod is balanced by the creamy avocado and tangy slaw, making each bite refreshing and satisfying.
Cod with Lemon Garlic Butter Shrimp
This keto-friendly dish combines tender cod with succulent shrimp in a delicious lemon garlic butter sauce.
It’s a perfect surf-and-turf option that’s low in carbs and bursting with flavor.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 8 oz shrimp, peeled and deveined
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of butter in a large skillet over medium heat. Season cod fillets with salt and pepper, then cook the fillets for 3–4 minutes per side until golden brown and cooked through. Remove the cod from the skillet and set aside.
- In the same skillet, melt the remaining butter and add the garlic. Sauté for 1–2 minutes until fragrant.
- Add the shrimp to the skillet, cooking for 2–3 minutes per side until they turn pink and opaque.
- Stir in the lemon juice and zest, and season with salt and pepper to taste.
- Return the cod fillets to the skillet, spooning some of the lemon garlic butter sauce and shrimp over the fish.
- Garnish with fresh parsley and serve immediately.
This dish is a luxurious combination of tender cod and flavorful shrimp, all bathed in a zesty, buttery sauce.
The lemon garlic butter adds a rich, tangy note that complements the seafood perfectly.
Cod in Coconut Curry Sauce
For a rich, aromatic dish with a hint of spice, this keto cod in coconut curry sauce is a great choice.
The creamy coconut milk base gives the curry a smooth texture, while the cod absorbs all the delicious flavors of the sauce.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 1 tbsp olive oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk (full-fat)
- 1 tbsp red curry paste
- 1 tsp turmeric
- Salt and pepper to taste
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add minced ginger and garlic and sauté for 1–2 minutes until fragrant.
- Stir in the red curry paste and turmeric, cooking for another minute to bring out the flavors.
- Pour in the coconut milk and bring the sauce to a simmer. Cook for 5–7 minutes until the sauce thickens slightly.
- Season the cod fillets with salt and pepper, then gently add them to the skillet. Cover and simmer for 8–10 minutes, or until the cod is cooked through and flakes easily.
- Stir in lime juice to brighten the sauce.
- Serve the cod with the coconut curry sauce, garnished with fresh cilantro.
This coconut curry sauce is creamy, fragrant, and full of rich flavors that pair beautifully with the mild cod.
It’s a comforting and flavorful meal that’s also completely keto-friendly.
Garlic Parmesan Cod
This keto-friendly recipe features cod fillets baked in a garlic Parmesan crust, delivering a savory, crispy texture on the outside while keeping the fish tender and flaky on the inside.
It’s a simple yet flavorful dish that’s perfect for any meal.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 2 tbsp olive oil
- 1 cup grated Parmesan cheese
- 2 tbsp almond flour
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
Instructions:
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine Parmesan cheese, almond flour, garlic powder, onion powder, salt, and pepper.
- Brush each cod fillet with olive oil, then dredge it in the Parmesan mixture, pressing down to ensure it sticks to the fish.
- Place the coated fillets on a baking sheet lined with parchment paper.
- Bake for 12–15 minutes, or until the fish is golden brown and flakes easily with a fork.
- Garnish with fresh parsley before serving.
This dish is crispy on the outside with a rich, cheesy flavor, while the cod inside remains light and tender.
It’s an easy yet indulgent keto meal that can be served with a side of roasted vegetables or a salad.
Cod with Spinach and Ricotta Stuffing
This stuffed cod recipe brings together the creamy goodness of ricotta cheese and sautéed spinach, wrapped in tender cod fillets.
It’s a rich, comforting dish that’s full of flavor and ideal for a special occasion or dinner.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 1 tbsp olive oil
- 1 cup spinach, cooked and drained
- ½ cup ricotta cheese
- 1 tbsp grated Parmesan cheese
- 1 garlic clove, minced
- 1 tsp lemon zest
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cooked spinach, ricotta cheese, Parmesan cheese, minced garlic, lemon zest, salt, and pepper. Mix well.
- Lay the cod fillets flat on a work surface. Spoon a generous amount of the spinach and ricotta mixture onto the center of each fillet.
- Carefully roll up each fillet around the stuffing, securing with toothpicks if needed.
- Heat olive oil in a skillet over medium heat. Sear each stuffed cod fillet for 2–3 minutes on each side until golden brown.
- Transfer the fillets to the oven and bake for 10–12 minutes, or until the fish is cooked through and flakes easily.
- Garnish with fresh basil before serving.
This stuffed cod is a delicious and satisfying low-carb option.
The creamy ricotta and savory spinach filling give the cod a rich, comforting texture, making it an excellent choice for a keto-friendly meal.
Baked Cod with Tomato and Olive Tapenade
This keto-friendly baked cod is topped with a flavorful tomato and olive tapenade, which adds a tangy, Mediterranean twist to the mild fish.
It’s a vibrant dish full of fresh ingredients and bold flavors.
Ingredients:
- 4 cod fillets (5–6 oz each)
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and chopped
- 2 tbsp capers
- 1 garlic clove, minced
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- In a bowl, combine halved cherry tomatoes, Kalamata olives, capers, minced garlic, and red wine vinegar. Stir well to combine.
- Spoon the tomato and olive tapenade mixture over each cod fillet.
- Bake for 12–15 minutes, or until the cod is cooked through and flakes easily with a fork.
- Garnish with fresh parsley before serving.
This baked cod with tomato and olive tapenade is light yet full of flavor, with a wonderful balance of tangy, briny, and savory notes.
It’s a Mediterranean-inspired dish that’s perfect for a healthy and delicious keto meal.
