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If you’re looking for a delicious way to enjoy your Saturdays while staying on track with your keto diet, you’ve come to the right place!
Cod is a versatile and mild-flavored fish that works perfectly in keto-friendly dishes.
Whether you’re craving something crispy, creamy, or grilled, cod can be transformed into a variety of scrumptious meals that are both satisfying and low in carbs.
In this article, we’ve compiled over 30 mouthwatering keto cod recipes that are ideal for your weekend meal prep.
These dishes are packed with flavor, easy to prepare, and perfect for a relaxing Saturday night dinner.
Get ready to elevate your weekend meals with these keto-friendly cod recipes!
30+ Easy Saturday Keto Cod Recipes for a Flavorful Weekend
From crispy fish tacos to creamy alfredo and hearty casseroles, these 30+ Saturday keto cod recipes will keep your taste buds entertained while helping you stick to your keto lifestyle.
Whether you prefer grilled, baked, or pan-seared cod, each recipe brings its own unique twist, combining the delicate taste of cod with rich flavors from creamy sauces, fresh herbs, and savory sides.
These recipes are perfect for a weekend dinner with family or friends, offering the ideal balance of low-carb goodness and delicious flavors.
So, fire up your kitchen this Saturday, and enjoy these satisfying meals that will make your weekend both tasty and keto-friendly!
Lemon Garlic Butter Cod with Zucchini Noodles
This Lemon Garlic Butter Cod recipe is a perfect low-carb, keto-friendly meal for your Saturday dinner. Packed with omega-3 fatty acids and a burst of zesty lemon, this dish is served over spiralized zucchini noodles to create a wholesome, refreshing meal. The simplicity of the preparation and the rich, buttery flavor make it an instant family favorite.
Ingredients:
- 4 cod fillets (about 6 oz each)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 lemon (juice and zest)
- 2 tbsp olive oil
- 2 medium zucchinis, spiralized
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and pepper, to taste
Instructions:
- Season cod fillets with paprika, salt, and pepper.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Place the cod fillets in the skillet and cook for 3-4 minutes per side or until they flake easily with a fork. Remove from the skillet and set aside.
- Add olive oil to the same skillet and sauté the spiralized zucchini for 2-3 minutes until tender.
- Drizzle lemon juice over the zucchini and sprinkle with lemon zest. Toss well.
- Return the cod fillets to the skillet, spoon some garlic butter over the top, and garnish with dried parsley.
- Serve the cod over the zucchini noodles, and enjoy your flavorful keto meal.
This Lemon Garlic Butter Cod with Zucchini Noodles is a light yet satisfying dish that brings together the goodness of fresh seafood and nutrient-rich veggies. The combination of buttery cod and citrusy zucchini is a match made in keto heaven. Perfect for a laid-back Saturday, this recipe is easy to prepare and even easier to love.
Spicy Cajun Cod with Cauliflower Rice
Bring a taste of Louisiana to your keto kitchen with this Spicy Cajun Cod served over fluffy cauliflower rice. This dish delivers bold flavors and just the right amount of heat to keep your Saturday night interesting. Rich in protein and low in carbs, it’s a satisfying way to enjoy the weekend guilt-free.
Ingredients:
- 4 cod fillets
- 2 tbsp Cajun seasoning
- 3 tbsp olive oil
- 1 cup diced tomatoes (fresh or canned)
- 1 bell pepper, diced
- 1 small onion, diced
- 4 cups cauliflower rice
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley (for garnish)
Instructions:
- Rub cod fillets with Cajun seasoning and set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the cod and cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add the remaining olive oil, onions, and bell peppers. Sauté for 3-4 minutes until softened.
- Stir in diced tomatoes, garlic powder, salt, and pepper. Simmer for 5 minutes.
- Meanwhile, steam or microwave the cauliflower rice until tender.
- Serve the cod over a bed of cauliflower rice, spooning the spicy tomato mixture on top. Garnish with fresh parsley.
This Spicy Cajun Cod with Cauliflower Rice is a fiery, flavorful dish that’s perfect for adding some spice to your weekend. With the bold taste of Cajun spices and the low-carb comfort of cauliflower rice, this recipe offers a guilt-free way to indulge in big flavors.
Creamy Coconut Cod Curry
For a Saturday night filled with exotic flavors, this Creamy Coconut Cod Curry is your answer. Combining tender cod fillets with a rich, spiced coconut sauce, this dish is as indulgent as it is healthy. The subtle sweetness of the coconut milk pairs beautifully with the warm spices, making it a unique and memorable keto meal.
Ingredients:
- 4 cod fillets
- 2 tbsp coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can (14 oz) full-fat coconut milk
- 1 cup spinach leaves
- Salt and pepper, to taste
- 1 lime (juice and zest)
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
- Stir in curry powder, turmeric, and cumin, cooking for 1 minute to release the flavors.
- Pour in the coconut milk and stir well. Bring to a simmer.
- Add the cod fillets to the skillet, cover, and simmer for 8-10 minutes until the fish is cooked through.
- Stir in spinach and cook until wilted, about 2 minutes.
- Squeeze lime juice over the curry and sprinkle with lime zest. Garnish with fresh cilantro.
- Serve hot, optionally with a side of keto-friendly naan or cauliflower rice.
This Creamy Coconut Cod Curry transforms your Saturday dinner into a flavorful journey. The combination of rich coconut milk and fragrant spices creates a luxurious sauce that perfectly complements the tender cod. With its balanced flavors and satisfying texture, this keto recipe is a guaranteed crowd-pleaser.
Baked Cod with Avocado Salsa
This Baked Cod with Avocado Salsa is a light and fresh keto-friendly dish that combines tender baked cod with a creamy, tangy avocado salsa. The cod is perfectly seasoned and baked to a delicate flakiness, while the avocado salsa adds a burst of freshness and healthy fats. This simple yet satisfying meal is ideal for a hassle-free Saturday dinner that’s both nutritious and bursting with flavor.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 small tomato, diced
- 1 lime (juice and zest)
- 1 tbsp chopped cilantro
Instructions:
- Preheat the oven to 400°F (200°C).
- Season cod fillets with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Place the seasoned cod on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.
- While the cod bakes, prepare the avocado salsa by combining diced avocado, red onion, tomato, lime juice, lime zest, and cilantro in a bowl. Mix gently.
- Once the cod is done, remove from the oven and plate it. Spoon the avocado salsa on top of the cod fillets.
- Serve immediately and enjoy your light, flavorful keto dinner.
Baked Cod with Avocado Salsa is a vibrant, refreshing dish that balances the delicate taste of cod with the creamy texture of avocado and the zesty bite of lime. This meal is not only keto-friendly but also full of healthy fats and vitamins. It’s an excellent choice for a simple, quick, and delicious Saturday dinner.
Parmesan Crusted Cod with Asparagus
If you’re craving a satisfying keto dish with a crispy, cheesy twist, this Parmesan Crusted Cod with Asparagus is perfect. The cod fillets are coated with a crunchy layer of Parmesan cheese and herbs, which gives them a savory, golden crust. Paired with roasted asparagus, this meal is not only keto-friendly but also packed with flavor and texture that will satisfy even the pickiest eaters.
Ingredients:
- 4 cod fillets
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine Parmesan cheese, almond flour, garlic powder, thyme, and fresh parsley. Mix well.
- Season the cod fillets with salt and pepper. Dip each fillet into the Parmesan mixture, pressing gently to coat both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the cod fillets for 2 minutes per side, just to brown the crust.
- Transfer the cod fillets to a baking sheet and bake in the oven for 10-12 minutes, or until the fish flakes easily with a fork.
- While the cod bakes, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10 minutes until tender.
- Serve the Parmesan crusted cod alongside the roasted asparagus, and garnish with extra parsley if desired.
This Parmesan Crusted Cod with Asparagus is the perfect combination of crispy, savory cod and tender roasted vegetables. The Parmesan crust gives the cod a satisfying crunch, while the roasted asparagus adds a nutritious touch. Whether for a casual Saturday dinner or a more elegant meal, this recipe delivers a delicious and keto-friendly option everyone will love.
Cod and Spinach Stuffed Portobello Mushrooms
This Cod and Spinach Stuffed Portobello Mushrooms recipe is a creative and flavorful twist on a classic keto meal. Large, meaty portobello mushrooms are stuffed with a savory mixture of flaked cod and sautéed spinach, then baked to perfection. It’s a low-carb dish that’s both hearty and filling, making it an excellent choice for a satisfying Saturday evening meal.
Ingredients:
- 4 large portobello mushroom caps
- 2 cod fillets, cooked and flaked
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions:
- Preheat the oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and scrape out the gills with a spoon. Place the mushroom caps on a baking sheet.
- Heat olive oil in a skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes.
- In a mixing bowl, combine the cooked spinach, flaked cod, cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir well to create the stuffing mixture.
- Spoon the cod and spinach mixture into the mushroom caps, pressing gently to pack it in.
- Bake the stuffed mushrooms in the oven for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
- Garnish with fresh parsley and serve hot.
Cod and Spinach Stuffed Portobello Mushrooms is a keto-friendly dish that’s both indulgent and healthy. The combination of tender cod, creamy spinach, and savory mushrooms makes for a flavorful and filling meal. This dish is perfect for a Saturday night in, offering a gourmet experience that’s surprisingly easy to prepare.
Garlic Herb Cod with Creamy Spinach and Bacon
This Garlic Herb Cod with Creamy Spinach and Bacon is a rich, flavorful dish that combines tender, flaky cod with a creamy, indulgent spinach sauce and crispy bacon. The herbs and garlic bring depth to the cod, while the spinach and bacon add texture and a savory twist. Perfect for a cozy Saturday evening, this keto-friendly meal is a feast for the senses.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 4 oz bacon, diced
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions:
- Preheat the oven to 375°F (190°C).
- Season cod fillets with salt, pepper, garlic, thyme, and rosemary.
- Heat olive oil in a skillet over medium heat. Cook the cod fillets for 2-3 minutes per side until golden brown, then transfer them to a baking dish and bake for 8-10 minutes, or until the fish flakes easily with a fork.
- While the cod bakes, cook the diced bacon in the same skillet over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
- Add fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Stir in the heavy cream and Parmesan cheese, cooking for an additional 3 minutes until the sauce is creamy and slightly thickened.
- Stir the cooked bacon into the creamy spinach mixture.
- Plate the cod fillets and spoon the creamy spinach and bacon mixture over the top. Garnish with fresh parsley and serve immediately.
Garlic Herb Cod with Creamy Spinach and Bacon offers the perfect balance of rich flavors and satisfying textures. The flaky cod, infused with herbs and garlic, pairs beautifully with the creamy spinach and crispy bacon. This dish is a comforting and indulgent choice for a keto-friendly Saturday night, making it a meal that feels special without being difficult to prepare.
Cod Fish Tacos with Cabbage Slaw
These Keto Cod Fish Tacos with Cabbage Slaw are a fresh, light alternative to traditional fish tacos. Instead of tortillas, the fish is served on a bed of crunchy cabbage slaw, making it a healthy, low-carb option. With a zesty lime crema and a kick of spice, these tacos are full of flavor and perfect for a vibrant Saturday dinner.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp garlic powder
Instructions:
- Preheat the oven to 400°F (200°C).
- Season cod fillets with olive oil, chili powder, paprika, cumin, salt, and pepper.
- Place the seasoned cod on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the fish flakes easily with a fork.
- While the cod bakes, prepare the cabbage slaw by combining shredded cabbage, shredded carrots, and chopped cilantro in a large bowl.
- In a small bowl, whisk together sour cream, lime juice, and garlic powder to make the lime crema.
- Once the cod is done, remove from the oven and break the fillets into large pieces.
- Serve the cod on a bed of cabbage slaw, and drizzle with lime crema. Garnish with additional cilantro if desired.
These Cod Fish Tacos with Cabbage Slaw are a fun and flavorful twist on a classic favorite, offering all the bright, zesty flavors you love without the carbs. The crispy, seasoned cod pairs perfectly with the crunchy slaw and tangy lime crema, making this dish an excellent choice for a light and refreshing keto-friendly Saturday dinner.
Cod in Tomato Basil Sauce
Cod in Tomato Basil Sauce is a simple yet elegant dish that combines the tender, flaky texture of cod with a rich and flavorful tomato sauce. The sauce, made with fresh tomatoes, garlic, and basil, perfectly complements the cod, creating a comforting meal that is low in carbs but high in taste. This dish is perfect for a Saturday evening when you’re looking for something hearty and satisfying without the extra calories.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes (fresh or canned)
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
Instructions:
- Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and sauté until softened, about 3-4 minutes.
- Add diced tomatoes, chicken broth, oregano, basil, salt, and pepper to the skillet. Stir well and bring to a simmer. Cook for 8-10 minutes to allow the flavors to meld.
- Season the cod fillets with salt and pepper. Gently add the cod to the skillet with the tomato sauce. Cover and cook for 6-8 minutes, or until the cod flakes easily with a fork.
- Sprinkle with fresh chopped basil and serve the cod with a generous spoonful of the tomato basil sauce.
Cod in Tomato Basil Sauce is a comforting and flavorful dish that brings together the lightness of cod with the rich, aromatic flavors of tomato and basil. It’s an easy-to-make, keto-friendly dinner that’s perfect for a cozy Saturday meal. The sauce adds depth and moisture to the cod, making each bite satisfying and full of vibrant flavors.
Grilled Cod with Avocado Cilantro Lime Sauce
This Grilled Cod with Avocado Cilantro Lime Sauce is a fresh and vibrant keto-friendly meal that combines the smokiness of grilled cod with the creamy richness of avocado and the zestiness of lime. The cilantro-lime sauce adds a refreshing kick to the flaky, grilled fish, making it a perfect choice for a Saturday evening dinner that is both healthy and full of flavor.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper, to taste
- 1 ripe avocado
- 1/4 cup fresh cilantro, chopped
- 1 lime (juice and zest)
- 1/4 cup sour cream
- 1 tbsp olive oil
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- Season the cod fillets with olive oil, garlic powder, cumin, salt, and pepper.
- Grill the cod fillets for 3-4 minutes per side, or until they are cooked through and easily flake with a fork.
- While the cod is grilling, make the avocado cilantro lime sauce by blending avocado, cilantro, lime juice, lime zest, sour cream, and olive oil in a food processor or blender until smooth.
- Once the cod is done, plate the fillets and drizzle with the creamy avocado cilantro lime sauce. Serve with a side of keto-friendly veggies or salad.
Grilled Cod with Avocado Cilantro Lime Sauce is a light yet satisfying dish that is bursting with fresh flavors. The smoky grilled cod paired with the creamy and zesty avocado sauce makes this dish a keto favorite for a Saturday night. It’s quick to prepare and perfect for a refreshing, flavorful meal.
Cod with Creamy Pesto Sauce
This Cod with Creamy Pesto Sauce is an elevated keto dish that combines the mild flavor of cod with the rich, aromatic taste of basil pesto. The creamy pesto sauce adds a luxurious texture, transforming this meal into a satisfying, indulgent dinner that is also low in carbs. Perfect for a Saturday evening when you want something rich, flavorful, and easy to prepare.
Ingredients:
- 4 cod fillets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream
- 2 tbsp grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Season the cod fillets with olive oil, salt, and pepper.
- Heat a skillet over medium heat and sear the cod fillets for 2-3 minutes per side until golden brown.
- Transfer the cod to a baking dish and bake for 8-10 minutes, or until the fish flakes easily with a fork.
- While the cod is baking, prepare the creamy pesto sauce by combining the basil pesto, heavy cream, and Parmesan cheese in a small saucepan. Heat over low-medium heat, stirring until the sauce is smooth and warmed through.
- Once the cod is done, plate it and spoon the creamy pesto sauce over the top. Garnish with fresh basil leaves.
Cod with Creamy Pesto Sauce is a rich, flavorful keto dish that takes the mildness of cod to new heights with a luxurious pesto sauce. The creaminess of the sauce balances the fish beautifully, making this meal perfect for a Saturday dinner when you’re looking for a decadent yet low-carb option. Simple to make and packed with flavor, it’s a winning choice for any seafood lover.
Cod and Shrimp Alfredo
Cod and Shrimp Alfredo is a luxurious, keto-friendly twist on the classic creamy pasta dish. Instead of pasta, the seafood is served with a rich and creamy Alfredo sauce made with heavy cream, garlic, and Parmesan cheese. The cod and shrimp complement each other perfectly, making this a satisfying dish for a special Saturday dinner.
Ingredients:
- 2 cod fillets
- 1/2 lb shrimp, peeled and deveined
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a skillet over medium heat. Season the cod fillets and shrimp with salt and pepper.
- Sear the cod fillets for 3-4 minutes per side until golden brown and cooked through, then set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
- Pour in the heavy cream and bring it to a simmer. Stir in Parmesan cheese and cook for 3-4 minutes until the sauce thickens.
- Add the shrimp to the sauce and cook for 2-3 minutes until pink and cooked through.
- Return the cod fillets to the skillet and spoon some of the creamy Alfredo sauce over the fish.
- Garnish with fresh parsley and serve immediately.
Cod and Shrimp Alfredo is an indulgent, creamy dish that is perfect for a Saturday night when you want to treat yourself to something special. The combination of flaky cod and succulent shrimp, paired with a rich Alfredo sauce, creates a comforting and satisfying meal that is completely keto-friendly. It’s a great option for seafood lovers looking for a hearty and low-carb dinner.
Cod with Roasted Brussels Sprouts and Bacon
Cod with Roasted Brussels Sprouts and Bacon is a savory, hearty keto meal that combines the lightness of cod with the richness of crispy bacon and the earthy flavor of Brussels sprouts. Roasting the Brussels sprouts enhances their flavor, while the bacon adds a crispy, salty crunch. This dish is perfect for a satisfying Saturday dinner that’s both flavorful and keto-friendly.
Ingredients:
- 4 cod fillets
- 1 lb Brussels sprouts, trimmed and halved
- 4 oz bacon, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
- Place diced bacon on the same baking sheet and bake for 20-25 minutes, or until the Brussels sprouts are crispy and tender, and the bacon is crispy.
- While the Brussels sprouts and bacon roast, season the cod fillets with salt and pepper.
- Heat a skillet over medium-high heat and cook the cod fillets for 3-4 minutes per side, or until the fish flakes easily with a fork.
- Plate the cod fillets and serve with the roasted Brussels sprouts and bacon. Garnish with fresh parsley and serve immediately.
Cod with Roasted Brussels Sprouts and Bacon is a perfectly balanced keto meal that delivers on flavor and texture. The crispy bacon and roasted Brussels sprouts complement the mild cod, creating a hearty and satisfying dish. Ideal for a Saturday evening when you’re craving a low-carb meal with plenty of flavor, this recipe is easy to prepare and sure to please.
Cod and Broccoli Casserole
Cod and Broccoli Casserole is a comforting and filling keto-friendly meal that combines tender cod fillets with a creamy, cheesy broccoli filling. Baked to perfection, this casserole is a great way to incorporate more vegetables into your keto diet while enjoying the rich flavors of cheese and fish. This dish is ideal for a cozy Saturday dinner that’s both nutritious and delicious.
Ingredients:
- 4 cod fillets
- 2 cups broccoli florets, steamed
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Season the cod fillets with salt, pepper, and garlic powder.
- Heat olive oil in a skillet and cook the cod for 2-3 minutes per side until lightly browned. Set aside.
- In a bowl, mix steamed broccoli, heavy cream, cheddar cheese, Parmesan cheese, salt, and pepper until well combined.
- Layer the broccoli mixture in the bottom of a baking dish. Place the cooked cod fillets on top.
- Bake in the oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted.
- Serve hot and enjoy the creamy, cheesy goodness.
Cod and Broccoli Casserole is a satisfying, low-carb dish that’s perfect for a Saturday evening. The creamy, cheesy broccoli filling pairs wonderfully with the tender cod, making this casserole a comforting and flavorful choice for any keto lover. It’s an easy-to-make meal that’s both nutritious and indulgent.
Note: More recipes are coming soon!
