31+ Tasty and Easy Keto Cod Recipes to Keep You on Track

When you’re following a keto diet, finding delicious and satisfying meals can sometimes feel like a challenge, especially when you’re craving a hearty dish that aligns with your low-carb lifestyle.

That’s wherecod comes in.

This mild, flaky white fish is not only incredibly nutritious but also a perfect keto-friendly protein option.

Whether you’re cooking it for a quick dinner, a flavorful lunch, or even a special occasion, cod is versatile enough to work in a variety of keto recipes.

From crispy baked cod to creamy cod chowder, we’ve rounded up 31+ keto cod recipes that will keep your taste buds satisfied without the carbs.

These recipes offer a perfect balance of rich flavors, healthy fats, and high-quality protein, making them the ideal addition to your keto meal plan.

31+ Tasty and Easy Keto Cod Recipes to Keep You on Track

As you can see, there are countless ways to enjoy cod on your keto journey.

These 31+ keto cod recipes not only provide you with a variety of flavor combinations but also allow you to explore different cooking techniques—whether it’s roasting, pan-searing, or baking.

Cod is a wonderful source of lean protein and essential nutrients, and when paired with keto-approved ingredients, it becomes a versatile base for numerous low-carb dishes.

So, whether you’re a seasoned keto enthusiast or just starting out, these recipes are guaranteed to keep your meals exciting, nutritious, and perfectly in line with your dietary goals.

The best part? Each dish is quick and easy to prepare, so you can spend less time in the kitchen and more time enjoying the flavors.

We hope you find these recipes as delicious as they are nutritious.

Baked Lemon Herb Cod with Garlic Butter

This keto-friendly baked cod recipe is infused with fresh herbs, lemon zest, and a rich garlic butter sauce that enhances the delicate flavor of the fish.

It’s an easy yet elegant dish that’s perfect for a weeknight dinner or a weekend gathering. Packed with healthy fats and virtually zero carbs, it’s a go-to for anyone looking to stay on track with their keto lifestyle.

Ingredients:

• 4 cod fillets (about 5 oz each)
• 2 tbsp olive oil
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Lemon slices (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
3. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in thyme, lemon zest, and lemon juice.
4. Place the cod fillets in a baking dish and drizzle olive oil over them. Pour the garlic butter mixture on top.
5. Bake for 12–15 minutes or until the fish flakes easily with a fork.
6. Garnish with fresh parsley and lemon slices before serving.

This dish is a flavorful combination of bright citrus, earthy herbs, and creamy garlic butter that brings the cod to life.

The simplicity of the preparation allows the fresh ingredients to shine, while the high-fat content makes it perfectly aligned with keto macros. Serve it with a side of sautéed spinach or cauliflower mash for a satisfying meal.

Crispy Parmesan-Crusted Cod

This crispy Parmesan-crusted cod is a low-carb dream come true. The crunchy, cheesy coating delivers all the satisfaction of a fried fish fillet without the carbs, thanks to a keto-friendly breading made from Parmesan and almond flour.

It’s a comfort food classic with a healthy twist, ideal for lunch or dinner when you’re craving something crispy and delicious.

Ingredients:

• 4 cod fillets
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 egg
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a shallow bowl, whisk the egg with a pinch of salt and pepper.
2. In another bowl, mix Parmesan, almond flour, paprika, garlic powder, and cayenne.
3. Dip each cod fillet into the egg mixture, then coat in the Parmesan-almond mixture, pressing gently to adhere.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Add cod fillets and cook for 3–4 minutes per side, or until golden brown and cooked through.
6. Serve with a lemon wedge and your favorite low-carb dipping sauce.

This recipe delivers an amazing texture contrast: a crispy, golden crust surrounding tender, flaky fish.

The nutty almond flour and savory Parmesan complement each other beautifully, providing flavor and fat to meet keto goals. It’s a satisfying meal that doesn’t feel like you’re missing out on traditional breaded fish.

Coconut Curry Cod in Creamy Cauliflower Sauce

This keto cod recipe combines exotic curry flavors with the richness of coconut milk and the creaminess of pureed cauliflower.

It’s a warming, comforting meal that feels indulgent but is perfectly aligned with low-carb eating. The dish is bold, aromatic, and deeply satisfying—ideal for those who enjoy a little spice with their seafood.

Ingredients:

• 4 cod fillets
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp yellow curry powder
• 1/2 tsp turmeric
• 1 cup canned full-fat coconut milk
• 1 cup cauliflower florets
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Steam cauliflower florets until soft (about 10 minutes). Blend with a bit of coconut milk until smooth and creamy.
2. Heat coconut oil in a skillet over medium heat. Add onion, garlic, and ginger. Sauté for 3–4 minutes.
3. Stir in curry powder and turmeric, cook for 1 minute.
4. Add the rest of the coconut milk and bring to a simmer.
5. Gently place cod fillets in the pan and spoon sauce over them. Cover and simmer for 8–10 minutes until the fish is cooked through.
6. Stir in the cauliflower puree and simmer for another 2 minutes.
7. Season with salt and pepper. Garnish with fresh cilantro before serving.

This dish is rich in flavor and nutrients, offering a velvety texture from the cauliflower puree and coconut milk. It’s a great way to switch up your keto seafood routine with something globally inspired.

The combination of anti-inflammatory spices and healthy fats makes it both nourishing and luxurious.

Cod Piccata with Lemon Caper Butter Sauce

Inspired by the classic Italian chicken piccata, this keto-friendly cod version is all about bright, tangy flavors.

A lemony butter sauce with capers perfectly complements the mild taste of the cod, creating a restaurant-worthy dish that’s ready in minutes. It’s light, fresh, and rich in healthy fats—perfect for a quick keto dinner that feels anything but basic.

Ingredients:

• 4 cod fillets
• 1/4 cup almond flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/3 cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp capers, drained
• 1 tbsp chopped parsley
• Lemon slices for garnish

Instructions:

1. Pat cod fillets dry and season with salt and pepper. Dredge lightly in almond flour.
2. Heat olive oil in a skillet over medium heat. Add cod and sear 3–4 minutes per side until golden and cooked through. Set aside.
3. In the same pan, add butter and garlic. Cook for 1 minute.
4. Stir in chicken broth, lemon juice, and capers. Simmer for 2–3 minutes.
5. Return the cod to the pan and spoon sauce over fillets. Cook 1 more minute.
6. Garnish with parsley and lemon slices before serving.

This dish is a bright burst of flavor thanks to the lemon and capers, while the buttery sauce keeps it indulgent and keto-appropriate.

It pairs beautifully with zucchini noodles or steamed broccoli for a complete low-carb meal that feels elegant and effortless.

Cod & Spinach Alfredo Bake

This creamy, cheesy cod bake combines tender fish with sautéed spinach and a luscious keto Alfredo sauce made with heavy cream and Parmesan.

It’s a comfort food casserole that satisfies like a hearty pasta dish—without the carbs. Ideal for meal prep or feeding a hungry family while sticking to your keto plan.

Ingredients:

• 4 cod fillets
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup shredded mozzarella (optional topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté spinach until wilted. Remove and set aside.
3. In the same skillet, add heavy cream, garlic, nutmeg, and Parmesan. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
4. In a baking dish, layer spinach on the bottom, place cod fillets on top, and pour Alfredo sauce over the fish.
5. Sprinkle with mozzarella if desired and bake for 15–18 minutes, or until fish is flaky and sauce is bubbling.

This bake is rich, creamy, and filling, offering everything you love about comfort food without the carbs.

It’s packed with protein and healthy fats, making it ideal for keto. The Alfredo sauce clings to the cod and spinach, making every bite rich and satisfying.

Spicy Cajun Cod with Avocado Lime Slaw

This bold and zesty recipe features cod fillets seasoned with smoky Cajun spices and pan-seared to perfection.

Served alongside a cool and creamy avocado lime slaw, it’s a balanced dish with heat, tang, and creaminess—all keto-approved. Perfect for a summer night or when you’re craving something with a little kick.

Ingredients:

For the Cod:

• 4 cod fillets
• 2 tbsp olive oil
• 2 tsp Cajun seasoning
• Salt to taste

For the Slaw:

• 2 cups shredded cabbage (green or mixed)
• 1 ripe avocado
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Pat cod fillets dry and season with Cajun spice and salt.
2. Heat olive oil in a skillet over medium-high heat and cook fillets for 3–4 minutes per side until blackened and cooked through.
3. In a bowl, mash avocado and mix with lime juice, olive oil, cilantro, and salt. Toss with shredded cabbage until well coated.
4. Serve Cajun cod over a bed of avocado lime slaw and garnish with extra cilantro or lime wedges.

This dish delivers bold flavors without the carbs—spicy, smoky fish balanced by the creamy slaw.

It’s refreshing, energizing, and great for anyone who loves a bit of Southern flair in their keto meals. You could even tuck it into low-carb tortillas for a killer fish taco variation.

Mediterranean Cod with Olive Tapenade

This Mediterranean-inspired cod dish is bursting with vibrant flavors from a rich olive tapenade made with olives, garlic, capers, and olive oil.

The cod is pan-seared and served over the tapenade for a beautifully balanced meal that’s savory, satisfying, and low in carbs. It’s an easy gourmet-style dinner that comes together in under 30 minutes.

Ingredients:

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

For the Olive Tapenade:

• 1/2 cup pitted Kalamata olives
• 1 tbsp capers
• 1 garlic clove
• 2 tbsp fresh parsley
• 2 tbsp olive oil
• 1 tsp lemon juice

Instructions:

1. Blend all tapenade ingredients in a food processor until coarse but spreadable. Set aside.
2. Season cod fillets with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Sear cod fillets 3–4 minutes per side, or until golden and flaky.
4. Plate the cod over a spoonful of tapenade or top each fillet with a generous layer.

The briny richness of the olive tapenade pairs perfectly with the mild, flaky cod, offering a depth of flavor that makes this simple dish feel luxurious.

It’s ideal for those who enjoy bold, savory tastes and want to keep their meal light but hearty.

Cod Chowder with Cauliflower Cream

This keto cod chowder is creamy, comforting, and entirely grain-free. Instead of potatoes, cauliflower is used to create a thick, rich base that complements the delicate cod and savory bacon.

This is the kind of warming meal that makes you forget it’s low-carb—ideal for chilly evenings or meal prep.

Ingredients:

• 1 tbsp butter
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 2 cups cauliflower florets
• 2 cups chicken or fish broth
• 1/2 cup heavy cream
• 4 cod fillets, chopped into chunks
• 1/2 cup cooked bacon bits
• Salt and pepper to taste
• Chopped chives (for garnish)

Instructions:

1. In a large pot, melt butter and sauté onion and garlic until soft.
2. Add cauliflower and broth. Simmer until cauliflower is tender (10–12 minutes).
3. Blend the mixture with an immersion blender until smooth and creamy.
4. Stir in heavy cream and cod chunks. Simmer gently for 6–8 minutes until fish is cooked.
5. Add bacon bits and season with salt and pepper. Garnish with chives before serving.

This chowder is luxuriously thick and full of flavor, thanks to the creamy cauliflower and smoky bacon.

It’s a keto comfort dish through and through—nourishing, rich, and deeply satisfying without any flour or starch in sight.

Garlic Butter Cod with Zoodle Alfredo

This recipe pairs pan-seared cod in a rich garlic butter sauce with zucchini noodles tossed in a cheesy Alfredo.

It’s a keto twist on seafood pasta, offering all the creamy indulgence without the carbs. Perfect for when you’re craving something comforting but still want to eat clean.

Ingredients:

For the Cod:

• 4 cod fillets
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• Salt and pepper to taste

For the Zoodle Alfredo:

• 2 medium zucchinis, spiralized
• 1 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. Heat olive oil in a skillet and cook cod fillets 3–4 minutes per side. In the last minute, add butter and garlic. Spoon the garlic butter over the fish until done. Set aside.
2. In another skillet, melt butter for Alfredo. Add cream and bring to a gentle simmer.
3. Stir in Parmesan, salt, pepper, and nutmeg. Add zucchini noodles and cook for 2–3 minutes until slightly softened.
4. Serve garlic butter cod over a bed of zoodle Alfredo.

This dish is the best of both worlds: flaky fish with a buttery crust and creamy noodles that hit every comfort craving.

The zoodles soak up the Alfredo sauce perfectly, making this a keto-friendly favorite you’ll want to put on repeat.

Cod Tacos with Cabbage Slaw and Avocado Sauce

These keto cod tacos use lettuce wraps in place of traditional tortillas, making them the perfect low-carb, high-protein option for taco night.

The flaky cod is seasoned with a smoky spice blend and served with a crunchy cabbage slaw and a creamy avocado sauce. They’re fresh, light, and packed with flavor.

Ingredients:

For the Cod:

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

For the Slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

For the Avocado Sauce:

• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 cup sour cream
• Salt and pepper to taste

To Serve:

• Lettuce leaves (for wraps)

Instructions:

1. In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub the spice mixture on the cod fillets.
2. Heat olive oil in a skillet over medium heat. Cook the cod fillets 3–4 minutes per side until golden brown and flaky.
3. In a bowl, mix shredded cabbage, cilantro, lime juice, vinegar, salt, and pepper for the slaw.
4. In a blender, blend avocado, sour cream, lime juice, salt, and pepper until smooth.
5. Assemble tacos by placing a cod fillet in a lettuce leaf, topping with cabbage slaw and avocado sauce.

These keto cod tacos are a great way to enjoy a taco night without the carbs.

The combination of the spicy cod, refreshing slaw, and creamy avocado sauce creates a perfect balance of flavors. It’s fresh, light, and satisfying.

Cod with Pesto and Roasted Vegetables

This keto-friendly cod recipe pairs tender fish with a vibrant, fresh pesto sauce and a mix of roasted vegetables.

The combination of basil, garlic, and Parmesan in the pesto creates an aromatic sauce that elevates the dish, while the roasted vegetables add a delicious, hearty side.

Ingredients:

For the Cod:

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

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/2 cup Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

For the Roasted Vegetables:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes.
3. While the vegetables are roasting, make the pesto by blending basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor until smooth.
4. Heat olive oil in a skillet over medium heat and cook the cod fillets 3–4 minutes per side until golden and cooked through.
5. Serve the cod with a generous spoonful of pesto on top, alongside the roasted vegetables.

The pesto adds a vibrant burst of flavor to the delicate cod, while the roasted vegetables provide a satisfying, hearty side.

This meal is a wonderful way to incorporate healthy fats and lots of veggies into your keto diet.

Baked Cod with Avocado Salsa

This baked cod is topped with a refreshing avocado salsa that adds a burst of flavor and texture.

The simple seasoning on the cod lets the fish’s natural flavor shine, while the avocado salsa—packed with tomatoes, lime, and cilantro—brings a fresh, zesty kick. It’s a light, refreshing dish perfect for any season.

Ingredients:

For the Cod:

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

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, diced
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the cod fillets with olive oil, smoked paprika, salt, and pepper.
3. Place the cod fillets on a baking sheet and bake for 12–15 minutes until the fish flakes easily.
4. While the fish is baking, combine the diced avocado, cherry tomatoes, red onion, lime juice, cilantro, salt, and pepper in a bowl to make the salsa.
5. Once the cod is baked, top each fillet with a generous spoonful of avocado salsa and serve.

The cool and creamy avocado salsa contrasts beautifully with the warm, flaky cod, creating a light, fresh, and satisfying dish.

It’s an easy yet flavorful option for a keto-friendly meal that doesn’t feel like a compromise.

Cod with Creamy Mustard Dill Sauce

This recipe features pan-seared cod fillets paired with a creamy mustard dill sauce.

The tangy mustard balances perfectly with the richness of the cream, while fresh dill adds a fragrant note to the dish. It’s an elegant and quick keto meal that brings a touch of gourmet to your weeknight dinner.

Ingredients:

For the Cod:

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

For the Mustard Dill Sauce:

• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season cod fillets with salt and pepper, and cook for 3–4 minutes per side until golden and cooked through.
2. In a separate saucepan, heat heavy cream over medium-low heat. Stir in Dijon mustard, dill, lemon juice, salt, and pepper. Simmer for 2-3 minutes, until the sauce thickens slightly.
3. Serve the cod with a generous drizzle of mustard dill sauce.

The creamy, tangy mustard sauce complements the mild cod perfectly, making for a meal that feels rich and indulgent while being low in carbs.

It’s a flavorful dish that pairs wonderfully with roasted asparagus or sautéed spinach.

Cod with Avocado Mango Salsa

This refreshing and light cod recipe combines flaky fish with a sweet and tangy avocado mango salsa.

The tropical fruit salsa provides a burst of flavor, while the mild cod serves as the perfect base for the dish. It’s a great option for a quick, vibrant, and keto-friendly meal.

Ingredients:

For the Cod:

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

For the Avocado Mango Salsa:

• 1 ripe avocado, diced
• 1/2 cup diced mango
• 1/4 cup red onion, diced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook for 3–4 minutes per side until golden and cooked through.
2. In a bowl, combine the diced avocado, mango, red onion, lime juice, cilantro, salt, and pepper to make the salsa.
3. Serve the cod topped with a generous spoonful of avocado mango salsa.

This dish is a delightful combination of savory, sweet, and fresh flavors.

The avocado and mango salsa bring a juicy, tropical twist that elevates the cod, making this meal feel refreshing and light while being entirely keto-friendly.

Cod with Garlic Parmesan Cream Sauce

If you’re a fan of creamy, cheesy sauces, this garlic Parmesan cream sauce is the perfect companion for tender cod fillets.

Rich in flavor and satisfying without being heavy, this keto recipe is quick to make and sure to impress with its combination of garlic, Parmesan, and heavy cream.

Ingredients:

For the Cod:

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

For the Garlic Parmesan Cream Sauce:

• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook for 3–4 minutes per side until golden and flaky.
2. In the same skillet, melt butter and sauté the garlic for 1 minute until fragrant.
3. Add the heavy cream and Parmesan cheese, stirring constantly until the sauce thickens. Season with salt and pepper to taste.
4. Serve the cod fillets with the garlic Parmesan cream sauce poured over the top.

This dish is rich and creamy with the perfect balance of garlic and cheese.

The sauce is velvety and complements the mild cod wonderfully, making it an indulgent yet keto-friendly meal that you’ll want to revisit often.

Crispy Baked Cod with Lemon Garlic Aioli

This keto-friendly baked cod features a crispy coating and is paired with a zesty lemon garlic aioli for a delicious, flavorful experience.

The cod is coated in a mixture of almond flour and Parmesan cheese, giving it a crunchy crust while keeping carbs low. The lemon garlic aioli provides a creamy and tangy dipping sauce that takes the dish to the next level.

Ingredients:

For the Cod:

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

For the Lemon Garlic Aioli:

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Coat each cod fillet in the almond flour mixture, pressing down gently to ensure a good crust.
4. Place the fillets on the baking sheet and drizzle with olive oil. Bake for 12-15 minutes, or until the cod is golden and flaky.
5. While the cod is baking, mix together mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper to make the aioli.
6. Serve the crispy cod fillets with a side of lemon garlic aioli for dipping.

This crispy, baked cod paired with a tangy aioli is a perfect meal for anyone craving a healthier, low-carb alternative to fried fish.

The coating provides crunch and flavor while the aioli adds a creamy richness that enhances the dish.

Coconut-Crusted Cod with Cilantro Lime Sauce

For those who love tropical flavors, this coconut-crusted cod with cilantro lime sauce is a must-try. The cod fillets are coated in unsweetened shredded coconut and baked to crispy perfection.

The creamy cilantro lime sauce adds a burst of fresh, zesty flavor to balance out the sweetness of the coconut.

Ingredients:

For the Cod:

• 4 cod fillets
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 egg, beaten
• 2 tbsp olive oil

For the Cilantro Lime Sauce:

• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine shredded coconut, almond flour, garlic powder, salt, and pepper.
3. Dip each cod fillet into the beaten egg, then coat with the coconut mixture, pressing gently to adhere.
4. Place the coated fillets on the prepared baking sheet and drizzle with olive oil. Bake for 12–15 minutes, or until golden and crispy.
5. While the cod is baking, mix sour cream, lime juice, cilantro, garlic powder, salt, and pepper to make the cilantro lime sauce.
6. Serve the coconut-crusted cod with a generous drizzle of cilantro lime sauce.

The crispy coconut crust combined with the creamy, tangy cilantro lime sauce creates a tropical, flavor-packed dish that is keto-friendly and incredibly satisfying.

The coconut adds a subtle sweetness, while the cilantro lime sauce provides a refreshing contrast.

Cod with Spicy Tomato Basil Sauce

This keto cod recipe features tender cod fillets topped with a spicy tomato basil sauce.

The sauce is made with fresh tomatoes, garlic, and red pepper flakes, providing a spicy kick that pairs beautifully with the mild flavor of cod. It’s a flavorful and satisfying dish that’s perfect for a quick keto dinner.

Ingredients:

For the Cod:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme

For the Spicy Tomato Basil Sauce:

• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt, pepper, and thyme. Cook the fillets 3–4 minutes per side, until golden and cooked through. Set aside.
2. In the same skillet, heat olive oil over medium heat and sauté garlic for 1 minute until fragrant.
3. Add the diced tomatoes, red pepper flakes, salt, and pepper to the pan. Simmer for 5–7 minutes until the sauce thickens slightly.
4. Stir in fresh basil just before serving.
5. Serve the cod fillets topped with the spicy tomato basil sauce.

This dish offers a perfect balance of spicy and savory flavors.

The spicy tomato sauce brings a zingy heat that complements the mild cod, while the basil adds a fresh, herbaceous note. It’s an easy, one-pan meal that is full of flavor and perfect for a keto-friendly dinner.

Lemon Herb Cod with Asparagus

This lemon herb cod with roasted asparagus is a light and fresh keto meal that brings together flaky fish and tender, flavorful asparagus.

The fish is seasoned with a fragrant herb blend and paired with a zesty lemon sauce that complements the mild cod beautifully. The asparagus provides a savory side, making this dish perfect for a healthy, low-carb dinner.

Ingredients:

For the Cod:

• 4 cod fillets
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp lemon zest

For the Lemon Sauce:

• 1/4 cup lemon juice
• 2 tbsp butter
• 1 tsp garlic, minced
• Salt and pepper to taste

For the Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender.
2. Meanwhile, season the cod fillets with olive oil, thyme, garlic powder, salt, and pepper. Sprinkle with lemon zest.
3. Heat a skillet over medium heat and cook the cod fillets for 3-4 minutes per side until golden and flaky.
4. For the lemon sauce, melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute. Stir in lemon juice, salt, and pepper. Simmer for 2-3 minutes.
5. Serve the cod fillets with roasted asparagus and drizzle with the lemon sauce.

This dish is simple, fresh, and bursting with flavor from the zesty lemon sauce and roasted asparagus.

The light, flaky cod is enhanced by the herbs and the tangy sauce, creating a satisfying meal that’s low in carbs.

Cod and Spinach Stuffed Portobello Mushrooms

This keto-friendly stuffed mushroom recipe features a savory combination of cod and spinach, stuffed into large portobello mushroom caps.

The mushrooms provide a hearty, meaty base, while the cod and spinach filling is both rich and satisfying. It’s a perfect low-carb alternative to stuffed fish dishes.

Ingredients:

For the Cod:

• 2 cod fillets, chopped into small pieces
• 1 tbsp olive oil
• Salt and pepper to taste

For the Stuffed Mushrooms:

• 4 large portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the portobello mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add the chopped cod, season with salt and pepper, and cook for 3-4 minutes until the fish is cooked through. Remove from heat.
3. In the same skillet, sauté the garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat and mix in the cream cheese, mozzarella, Parmesan, and cooked cod.
4. Stuff the mushroom caps with the cod and spinach mixture, pressing down gently to fill each cap.
5. Return the stuffed mushrooms to the oven and bake for 10-15 minutes until the cheese is melted and bubbly.

These stuffed portobello mushrooms are a delicious and filling keto option, combining tender cod and creamy spinach in a savory, cheesy filling.

The mushrooms add an earthy flavor and make for a satisfying, low-carb meal.

Cod with Cauliflower Rice Pilaf

This keto cod recipe features a flavorful cod fillet paired with a cauliflower rice pilaf.

The pilaf is made with cauliflower rice, sautéed with garlic, onions, and a medley of herbs and spices, creating a fragrant and satisfying side dish. It’s the perfect accompaniment to the delicate fish, offering a complete and balanced low-carb meal.

Ingredients:

For the Cod:

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

For the Cauliflower Rice Pilaf:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1/4 tsp cumin
• 1/4 tsp turmeric
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt, pepper, and paprika. Cook the fillets for 3-4 minutes per side until golden and flaky. Set aside.
2. In another skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the cauliflower rice, cumin, and turmeric to the pan, and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in fresh parsley and season with salt and pepper.
5. Serve the cod fillets with a side of cauliflower rice pilaf.

This cod with cauliflower rice pilaf is an ideal keto dinner, offering a rich blend of flavors from the seasoned cod and the aromatic cauliflower rice.

The pilaf is a great rice substitute and pairs wonderfully with the mild fish for a low-carb, filling meal.

Cod with Pesto and Roasted Cherry Tomatoes

This keto cod recipe is a vibrant, Mediterranean-inspired dish, featuring pan-seared cod topped with a rich, basil pesto and roasted cherry tomatoes.

The pesto brings fresh herbal flavors that complement the delicate cod, while the sweet cherry tomatoes add a burst of juicy freshness.

Ingredients:

For the Cod:

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

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper to taste

For the Roasted Tomatoes:

• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the halved cherry tomatoes with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 15-20 minutes, or until soft and caramelized.
2. While the tomatoes are roasting, prepare the pesto. Blend the basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor until smooth.
3. 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.
4. Once the cod is cooked, top with a generous spoonful of pesto and roasted cherry tomatoes.

This dish is light yet full of flavor, with the pesto adding a punch of herbaceous richness and the roasted tomatoes providing a sweet, caramelized contrast.

The cod is the perfect vehicle for these vibrant flavors, making this meal both delicious and keto-friendly.

Cod and Zucchini Noodles in Creamy Alfredo Sauce

This recipe transforms classic pasta with a creamy Alfredo sauce into a keto-friendly dish using zucchini noodles (zoodles).

The cod adds a delicate protein, and the rich, velvety Alfredo sauce ties the whole dish together. It’s a comforting yet low-carb alternative to traditional pasta dishes.

Ingredients:

For the Cod:

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

For the Zucchini Noodles:

• 3 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Alfredo Sauce:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side until golden and cooked through. Set aside.
2. In another skillet, heat olive oil over medium heat and sauté the zucchini noodles for 3-4 minutes, just until tender. Season with salt and pepper, then set aside.
3. For the Alfredo sauce, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the heavy cream and Parmesan cheese, and stir until the sauce thickens, about 3-5 minutes. Season with salt and pepper.
4. To serve, toss the zucchini noodles with the Alfredo sauce, and top with the cooked cod fillets.

This dish is creamy, comforting, and rich without the carbs.

The zucchini noodles provide a great low-carb substitute for pasta, and the cod complements the indulgent Alfredo sauce perfectly, making it a satisfying meal for any keto diet.

Cod and Broccoli Casserole

This keto-friendly cod and broccoli casserole is a one-pan meal that’s both filling and full of flavor.

The cod is baked with a creamy, cheesy sauce and mixed with tender broccoli, making it the perfect low-carb comfort food. It’s easy to prepare and a great make-ahead option for busy days.

Ingredients:

For the Cod:

• 4 cod fillets
• Salt and pepper to taste

For the Casserole:

• 2 cups broccoli florets, steamed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Season the cod fillets with salt and pepper and place them in a baking dish.
2. Steam the broccoli florets until tender, about 5-7 minutes, then set aside.
3. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream, Parmesan, and cheddar cheese. Cook, stirring occasionally, until the cheese has melted and the sauce has thickened, about 3-4 minutes.
4. Add the steamed broccoli to the sauce and stir to combine.
5. Pour the creamy broccoli mixture over the cod fillets in the baking dish. Bake for 20 minutes or until the cod is fully cooked and the casserole is bubbly and golden.

This cod and broccoli casserole is hearty, cheesy, and rich in flavor.

The creamy cheese sauce ties everything together, and the baked cod keeps the dish light yet satisfying. It’s an easy, all-in-one meal that’s perfect for a keto diet.

Cod with Lemon Butter Garlic Sauce and Spinach

This light and vibrant recipe features pan-seared cod fillets with a rich lemon butter garlic sauce, complemented by fresh spinach.

The combination of zesty lemon, rich butter, and garlicky goodness pairs perfectly with the mild cod and tender spinach, making for a deliciously keto-friendly meal.

Ingredients:

For the Cod:

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

For the Lemon Butter Garlic Sauce:

• 4 tbsp butter
• 2 garlic cloves, minced
• 2 tbsp lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

For the Spinach:

• 4 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Stir in lemon juice, zest, salt, and pepper. Simmer for 2 minutes, allowing the sauce to thicken slightly.
4. In another skillet, heat olive oil over medium heat. Sauté spinach until wilted, about 2-3 minutes, and season with salt and pepper.
5. Serve the cod fillets on a bed of spinach, drizzling the lemon butter garlic sauce over the top.

This meal is light yet flavorful, with the richness of the butter and the freshness of the lemon cutting through the mild cod.

The spinach adds a nutritious touch, making this dish perfect for a keto dinner.

Cod with Avocado Cilantro Sauce

For a refreshing, creamy, and keto-friendly cod dish, this recipe features a cool avocado cilantro sauce that’s a perfect complement to the flaky fish.

The sauce is made with ripe avocado, fresh cilantro, lime juice, and spices, creating a tangy, creamy dressing that elevates the mild cod.

Ingredients:

For the Cod:

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

For the Avocado Cilantro Sauce:

• 1 ripe avocado
• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 1 garlic clove
• 1/4 tsp cumin
• Salt and pepper to taste
• 2-3 tbsp water (to thin the sauce)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side until golden and cooked through.
2. For the avocado cilantro sauce, blend the avocado, cilantro, lime juice, garlic, cumin, salt, and pepper in a food processor. Add water as needed to reach your desired consistency.
3. Serve the cod fillets with a generous drizzle of the creamy avocado cilantro sauce.

The creamy avocado cilantro sauce adds a bright, flavorful touch to the delicate cod.

This dish is light, fresh, and perfect for anyone following a keto diet while still craving bold flavors.

Cod with Roasted Bell Pepper Sauce

This keto cod recipe features a roasted bell pepper sauce that’s smoky, sweet, and a little tangy, creating the perfect accompaniment for the mild cod.

The sauce is made by roasting bell peppers and blending them with a few simple ingredients to create a silky, flavorful sauce that enhances the fish beautifully.

Ingredients:

For the Cod:

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

For the Roasted Bell Pepper Sauce:

• 2 red bell peppers, roasted and peeled
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Once done, peel off the skin and remove the seeds.
2. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side until golden and cooked through.
3. For the roasted bell pepper sauce, blend the roasted bell peppers, heavy cream, olive oil, red wine vinegar, garlic, salt, and pepper in a food processor until smooth.
4. Serve the cod fillets with a generous amount of the roasted bell pepper sauce.

The roasted bell pepper sauce is smoky, creamy, and rich, making it the perfect topping for the mild cod fillets.

It’s a simple yet elegant dish that is sure to please anyone on a keto diet.