30+ Delicious Saturday Paleo Cod Recipes for a Healthy Weekend Feast

If you’re looking to elevate your Saturday meals with something both delicious and nutritious, look no further than Paleo cod recipes.

Known for its mild flavor and versatile cooking options, cod makes the perfect base for a wide array of satisfying dishes, especially when paired with wholesome, natural ingredients.

Whether you’re preparing a light fish taco, a comforting roasted cod dish, or a fresh salad, Paleo cod recipes bring a perfect balance of flavor, texture, and health benefits.

This article features 30+ exciting Paleo cod recipes that you can easily incorporate into your weekend meal plan.

From crispy, pan-seared fillets to creamy coconut-based dishes, these recipes are ideal for anyone following a Paleo lifestyle.

No matter your preference, these recipes will offer something for every palate and make your Saturday meal a breeze to prepare while keeping you fueled and energized.

30+ Delicious Saturday Paleo Cod Recipes for a Healthy Weekend Feast

With these 30+ Saturday Paleo cod recipes, you have a wide variety of options to make your weekend meals both satisfying and healthy.

The versatility of cod, combined with the wholesome ingredients of the Paleo diet, ensures that you won’t have to compromise on flavor or nutrition.

Whether you prefer a quick skillet meal, a baked cod dish, or a flavorful salad, each of these recipes will leave you feeling nourished and delighted.

Try them out this Saturday and transform your usual dinner routine with fresh, light, and tasty Paleo meals that align perfectly with your healthy lifestyle goals.

Crispy Paleo Cod with Lemon and Garlic

A simple yet flavorful dish, this crispy Paleo cod is perfectly seasoned with lemon, garlic, and fresh herbs. Coated with a light almond flour crust, it’s a delicious, gluten-free alternative to fried fish. Ideal for a weekend dinner or a healthy weeknight meal.

Ingredients:

• 4 cod fillets
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 lemon, sliced into wedges
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, combine the almond flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Pat the cod fillets dry with paper towels, then dredge them in the almond flour mixture, pressing gently to coat evenly.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the cod fillets and cook for 2-3 minutes per side until golden and crispy.
5. Transfer the skillet to the oven and bake for 6-8 minutes or until the fish is cooked through and flakes easily with a fork.
6. Serve the crispy cod fillets with lemon wedges and a sprinkle of fresh parsley.

This crispy cod recipe is a wonderful way to enjoy fish with a crunchy texture that rivals traditional breading. The almond flour provides a nutty taste that pairs perfectly with the tangy lemon and garlic. It’s a fantastic Paleo-friendly option for anyone looking to cut out gluten and grains without sacrificing flavor.

Paleo Baked Cod with Coconut and Lime

This baked cod with a coconut and lime crust is a refreshing and exotic dish. The coconut gives the fish a mild sweetness, while the lime adds a zesty contrast. It’s a light and fresh meal that’s ideal for a Saturday lunch or dinner, especially if you’re looking to switch up your usual routine.

Ingredients:

• 4 cod fillets
• 1 cup unsweetened shredded coconut
• Zest of 1 lime
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix the shredded coconut, lime zest, cumin, salt, and pepper.
3. Pat the cod fillets dry and drizzle them with olive oil. Coat the fillets in the coconut mixture, pressing gently to adhere.
4. Place the coated fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish is cooked through and the coconut crust is golden and crispy.
5. Drizzle with fresh lime juice and garnish with chopped cilantro.

This Paleo baked cod is a tropical delight with a crispy coconut crust that adds texture and flavor. The lime provides a burst of freshness that enhances the natural taste of the fish. It’s an easy recipe that’s sure to impress, making it perfect for a special Saturday dinner or a healthy weeknight option.

Paleo Cod Fish Tacos with Avocado Salsa

Paleo cod tacos are a fun and fresh way to enjoy a classic favorite. The crispy baked cod pairs beautifully with a creamy avocado salsa, making these tacos a perfect Saturday meal for those craving a healthy and delicious twist on traditional tacos.

Ingredients:

• 4 cod fillets
• 1 cup almond flour
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1/2 cup chopped cilantro
• Juice of 1 lime
• 8 small lettuce leaves (for taco wraps)
• Optional: hot sauce for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, combine the almond flour, chili powder, garlic powder, salt, and pepper.
3. Pat the cod fillets dry, then coat them in the almond flour mixture, pressing lightly to ensure an even coat.
4. Heat the olive oil in a large skillet over medium-high heat. Add the coated cod fillets and cook for 3-4 minutes per side, until golden and crispy.
5. In a separate bowl, combine the diced avocado, red onion, cilantro, and lime juice to make the salsa. Season with salt and pepper to taste.
6. To assemble, place each cod fillet onto a lettuce leaf, top with avocado salsa, and drizzle with hot sauce if desired.

These Paleo cod tacos bring the taste of fresh fish with a satisfying crunch. The avocado salsa adds a creamy and refreshing element that complements the fish, making it a well-rounded and flavorful dish. Whether served as a casual meal with friends or a light dinner, these tacos are sure to be a hit.

Grilled Paleo Cod with Herb Butter

This grilled Paleo cod with herb butter is a simple yet elegant dish that’s perfect for a Saturday evening meal. The fresh herbs in the butter add a rich, aromatic flavor to the delicate cod, making it a light yet indulgent option. Grilling the fish gives it a slightly smoky flavor, perfect for outdoor cooking.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup grass-fed butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• 1 lemon, sliced

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the cod fillets with olive oil and season with salt and pepper.
3. In a small bowl, mix together the softened butter, parsley, dill, thyme, and minced garlic.
4. Place the cod fillets on the grill and cook for 4-5 minutes per side, or until the fish is golden and flakes easily with a fork.
5. While the cod is grilling, spoon the herb butter over the fillets just before serving.
6. Serve with grilled lemon slices for an extra burst of flavor.

The grilled Paleo cod with herb butter offers a wonderfully fresh flavor profile, with the richness of the butter balanced by the smokiness of the grill. The combination of herbs complements the cod beautifully, making it an elegant yet easy-to-make dish. It’s perfect for a light, yet satisfying weekend dinner.

Paleo Cod with Avocado Cilantro Dressing

This fresh and vibrant Paleo cod dish features a zesty avocado cilantro dressing that complements the mild taste of the fish. It’s a healthy, flavor-packed recipe that’s great for a light and satisfying Saturday meal. The creamy dressing ties everything together, making it a standout dish.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, peeled and pitted
• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• Water (to thin dressing as needed)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the cod fillets with olive oil and season with salt and pepper.
3. Place the fillets on a baking sheet and bake for 12-15 minutes, or until the cod is fully cooked and flakes easily.
4. While the fish is baking, make the dressing by blending the avocado, cilantro, lime juice, olive oil, garlic, and a pinch of salt in a food processor. Add water a tablespoon at a time to achieve the desired consistency.
5. Once the cod is done, plate the fillets and drizzle with the avocado cilantro dressing.

This Paleo cod with avocado cilantro dressing is both nutritious and incredibly flavorful. The creamy avocado dressing adds a cool, refreshing contrast to the warm, baked fish. It’s an easy recipe that works beautifully for a weeknight dinner or a laid-back Saturday meal, providing plenty of fresh flavors in each bite.

Paleo Cod with Tomato and Basil Sauce

This Paleo cod with tomato and basil sauce is a fresh, Mediterranean-inspired dish that brings together the sweetness of ripe tomatoes with the earthy flavors of fresh basil. It’s light, full of flavor, and easy to prepare, making it a perfect weekend dinner option for anyone craving a healthy yet satisfying meal.

Ingredients:

• 4 cod fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 garlic clove, minced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for sauce)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the cod fillets with salt and pepper and cook for 4-5 minutes per side until golden brown and cooked through.
2. In a separate pan, heat the remaining olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the halved cherry tomatoes and balsamic vinegar to the pan. Cook for 5-7 minutes until the tomatoes begin to soften and release their juices.
4. Stir in the chopped basil and cook for another minute to combine.
5. Plate the cod fillets and spoon the tomato and basil sauce over the top before serving.

This dish is a true celebration of fresh, simple ingredients. The juicy tomatoes and fragrant basil create a sauce that beautifully enhances the cod, giving it a burst of fresh flavor. It’s a light and healthy meal that’s full of color, perfect for a Saturday night or any time you want a flavorful, Mediterranean-inspired meal.

Paleo Cod with Sweet Potato Fries

This Paleo cod with sweet potato fries is a comforting and delicious dish that’s healthy, satisfying, and full of flavor. The crispy cod and sweet potato fries are both baked, making this a lighter alternative to traditional fried dishes. It’s a perfect weekend dinner that’s easy to prepare and sure to please.

Ingredients:

• 4 cod fillets
• 2 medium sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato fries in 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
3. While the fries are baking, brush the cod fillets with the remaining tablespoon of olive oil and season with salt and pepper.
4. After the fries have been baking for 15 minutes, place the cod fillets on another baking sheet and bake for an additional 10-12 minutes or until the cod flakes easily with a fork.
5. Serve the crispy cod fillets alongside the sweet potato fries, garnished with fresh parsley.

This Paleo cod with sweet potato fries is a healthier take on the classic fish and chips. The sweetness of the potatoes perfectly complements the mild flavor of the cod, creating a satisfying and well-balanced meal. It’s a great choice for a weekend dinner that’s both comforting and nutritious.

Paleo Cod with Lemon and Capers

This Paleo cod with lemon and capers brings a burst of bright, zesty flavors to your plate. The tangy capers paired with the fresh lemon elevate the delicate cod, creating a refreshing and light dish that’s perfect for a satisfying Saturday meal.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, thinly sliced
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Season the cod fillets with salt and pepper, then place them in the skillet.
3. Sauté the cod for 2-3 minutes per side until golden brown.
4. Add the minced garlic to the pan and cook for another minute until fragrant. Place the lemon slices and capers around the cod fillets, then transfer the skillet to the oven.
5. Bake for 10-12 minutes, or until the fish is cooked through and flakes easily.
6. Drizzle with fresh lemon juice and garnish with chopped parsley before serving.

This dish is the perfect balance of tangy, briny, and fresh flavors. The capers and lemon add a refreshing twist to the mild cod, while the garlic enhances the overall richness. This is a light and satisfying meal that’s easy to prepare but full of bright and bold flavors.

Paleo Cod with Spinach and Mushrooms

This Paleo cod with spinach and mushrooms is a hearty, nutrient-packed meal that combines the light, flaky cod with the rich, earthy flavors of sautéed spinach and mushrooms. It’s a simple yet elegant dish that’s perfect for a wholesome Saturday dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach, washed and dried
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh thyme, chopped

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the cod fillets with salt and pepper, then place them in the skillet. Cook for 3-4 minutes per side until golden brown and cooked through. Remove the cod from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the mushrooms and garlic for 2-3 minutes, until softened.
3. Add the spinach and cook for an additional 2-3 minutes, until wilted.
4. Return the cod fillets to the skillet, spooning the sautéed vegetables over the fish. Drizzle with lemon juice and sprinkle with fresh thyme.
5. Serve the cod fillets with the spinach and mushrooms on the side.

The combination of cod with spinach and mushrooms creates a well-rounded dish that’s both light and satisfying. The earthiness of the mushrooms complements the delicate flavor of the cod, while the spinach adds a burst of nutrients. This recipe is not only delicious but also packed with vitamins, making it a great choice for a healthy Saturday meal.

Paleo Cod with Roasted Red Pepper Sauce

This Paleo cod with roasted red pepper sauce is a bold and flavorful dish that features the sweetness of roasted peppers blended into a rich, savory sauce. The fish is perfectly complemented by the vibrant sauce, making it a delicious choice for a weekend dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 red bell pepper, roasted and peeled
• 1 garlic clove, minced
• 1/4 cup coconut milk
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell pepper on a baking sheet and roast for 25-30 minutes, or until the skin is charred. Remove from the oven, let it cool, then peel and remove the seeds.
2. In a blender, combine the roasted red pepper, garlic, coconut milk, salt, and pepper. Blend until smooth. Set aside.
3. Heat the olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, then cook for 3-4 minutes per side until golden brown and cooked through.
4. Once the fish is cooked, spoon the roasted red pepper sauce over the fillets. Garnish with fresh basil and a squeeze of lemon juice.

This Paleo cod with roasted red pepper sauce is a rich and flavorful dish. The sweetness of the roasted red pepper sauce adds depth to the delicate cod, while the coconut milk gives it a creamy texture without any dairy. It’s a delightful and satisfying meal, perfect for those who enjoy bold, smoky flavors.

Paleo Cod with Zucchini Noodles

This Paleo cod with zucchini noodles is a light and healthy option for anyone looking to enjoy a low-carb, nutritious meal. The fresh zucchini noodles provide a great alternative to pasta, while the cod adds lean protein and flavor to this refreshing dish.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 medium zucchinis, spiralized into noodles
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh basil, chopped
• 1/4 cup cherry tomatoes, halved

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, then cook for 4-5 minutes per side until golden and cooked through. Remove the cod from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes until tender but still firm. Add the cherry tomatoes and cook for an additional 1-2 minutes.
4. Serve the zucchini noodles topped with the cooked cod fillets, drizzling with fresh lemon juice and garnishing with basil.

This Paleo cod with zucchini noodles is a refreshing, light dish that’s packed with flavor. The zucchini noodles provide a satisfying base for the flaky cod, while the lemon juice and fresh basil give it a burst of freshness. It’s a perfect low-carb option that doesn’t sacrifice taste for health, making it ideal for a wholesome Saturday meal.

Paleo Cod with Avocado Salsa

This Paleo cod with avocado salsa is a fresh and vibrant dish that combines the mild flavor of cod with the creamy, zesty avocado salsa. Perfect for a light Saturday meal, it offers a healthy balance of protein, healthy fats, and fresh vegetables.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 375°F (190°C). Season the cod fillets with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook the fillets for 3-4 minutes per side until golden brown.
2. While the fish cooks, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, tomato, cilantro, lime juice, and minced garlic. Gently mix together and season with salt and pepper to taste.
3. Once the cod is cooked, serve the fillets topped with the fresh avocado salsa.

The creamy avocado salsa perfectly complements the delicate cod, bringing in refreshing, zesty flavors. This dish is quick to prepare and packed with healthy fats, making it a light but fulfilling option for a Paleo meal. The avocado salsa also adds a nice balance to the mildness of the cod, creating a dish that’s both flavorful and nutritious.

Paleo Cod with Garlic Butter and Asparagus

This Paleo cod with garlic butter and asparagus is a simple yet indulgent dish that combines the flaky fish with a rich garlic butter sauce and tender asparagus. It’s a savory, satisfying meal that feels luxurious but is incredibly easy to prepare.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp ghee or clarified butter
• 3 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into thirds
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook them for 3-4 minutes per side until golden and cooked through.
2. While the cod is cooking, heat the ghee in a separate skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the asparagus to the skillet, season with salt and pepper, and cook for 5-7 minutes until tender and slightly crispy.
4. Once the cod is cooked, drizzle it with the garlic butter sauce and serve alongside the sautéed asparagus. Finish with a squeeze of lemon juice and a sprinkle of fresh parsley.

This dish is both simple and rich in flavor, thanks to the buttery garlic sauce that complements the cod perfectly. The asparagus adds a nice crunch and a boost of nutrients, making it a delicious and wholesome option for a Paleo-friendly meal.

Paleo Cod with Tomato and Basil Salad

This Paleo cod with tomato and basil salad is a light and fresh dish that pairs the mild cod with a bright, tangy tomato and basil salad. It’s a great option for a low-carb, flavorful meal that’s perfect for a Saturday lunch or dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for salad)

Instructions:

1. Heat 1 tablespoon of 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. While the cod is cooking, prepare the tomato and basil salad. In a bowl, combine the halved cherry tomatoes, sliced red onion, and fresh basil. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Toss gently to combine.
3. Serve the cod fillets on a plate, topped with the tomato and basil salad.

This dish is an explosion of fresh, vibrant flavors. The tangy tomatoes and aromatic basil add a refreshing contrast to the flaky cod, making it a perfect light meal. The balsamic vinegar adds a touch of sweetness, rounding out the flavors beautifully. It’s simple to make, packed with antioxidants, and sure to leave you feeling satisfied.

Paleo Cod with Sweet Potato Fries

This Paleo cod with sweet potato fries is a wholesome and satisfying meal that pairs the mild cod with crispy, roasted sweet potato fries. It’s a hearty yet healthy dish that offers a perfect balance of flavors and textures, making it an ideal choice for a Saturday dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and cut into fries
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato fries in 1 tablespoon of olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Spread them out on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
2. While the fries are baking, heat the remaining olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook for 3-4 minutes per side until golden brown and cooked through.
3. Serve the cod fillets alongside the sweet potato fries, garnished with fresh parsley.

This dish offers a satisfying combination of crispy fries and flaky fish. The sweet potatoes add a naturally sweet flavor that complements the savory cod perfectly. It’s a hearty, flavorful meal that’s full of nutrients and perfect for those on a Paleo diet.

Paleo Cod with Lemon Dill Sauce

This Paleo cod with lemon dill sauce is a light and aromatic dish, perfect for those looking for a simple yet flavorful meal. The fresh lemon and dill sauce complements the delicate flavor of the cod, creating a refreshing, wholesome dish for your Saturday dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil (for sauce)
• 2 tbsp fresh dill, chopped
• 1 garlic clove, minced
• 1 tbsp Dijon mustard (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Season the cod fillets with salt and pepper. Heat olive oil in a skillet over medium heat, and cook the fillets for 3-4 minutes per side until golden and cooked through.
2. While the cod is cooking, prepare the lemon dill sauce. In a small bowl, combine lemon juice, olive oil, minced garlic, Dijon mustard (if using), and fresh dill. Mix well and season with salt and pepper to taste.
3. Once the cod fillets are cooked, drizzle the lemon dill sauce over the fish and serve immediately.

The light and fresh lemon dill sauce adds a burst of citrusy flavor that enhances the natural sweetness of the cod. The sauce is simple to prepare and adds a wonderful depth to the dish, making it a perfect Paleo-friendly option for a healthy, flavorful meal.

Paleo Cod with Roasted Vegetables

This Paleo cod with roasted vegetables is a one-pan meal that’s packed with nutrients. Roasting the vegetables brings out their natural sweetness, which pairs beautifully with the mild cod. It’s a filling, wholesome, and satisfying dish perfect for a busy Saturday dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, cherry tomatoes, and red onion with 1 tablespoon of olive oil and season with salt and pepper. Spread the vegetables on a baking sheet and roast for 15-20 minutes, until tender and slightly caramelized.
2. While the vegetables roast, heat the remaining olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper and cook for 3-4 minutes per side until golden brown and cooked through.
3. Serve the cod fillets with the roasted vegetables, drizzle with lemon juice, and garnish with fresh parsley.

This dish is a perfect combination of crispy, caramelized vegetables and tender, flaky fish. Roasting the vegetables enhances their natural flavors and sweetness, making them an excellent accompaniment to the cod. The meal is easy to make and ideal for a healthy, balanced dinner.

Paleo Cod Tacos with Cabbage Slaw

These Paleo cod tacos with cabbage slaw are a fun, flavorful, and healthy twist on the traditional taco. The crunchy cabbage slaw provides a refreshing contrast to the crispy cod, creating a balanced, satisfying meal perfect for your Saturday evening.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 8 small Paleo-friendly tortillas (or lettuce wraps)
• 2 cups cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp apple cider vinegar
• 1 tsp cumin

Instructions:

1. Preheat the oven to 375°F (190°C). Season the cod fillets with salt, pepper, and cumin. Heat olive oil in a skillet over medium heat and cook the cod fillets for 3-4 minutes per side until crispy and golden brown.
2. While the fish cooks, prepare the cabbage slaw. In a large bowl, combine shredded cabbage, cilantro, lime juice, apple cider vinegar, salt, and pepper. Toss well to combine.
3. Once the cod is cooked, warm the tortillas (or lettuce wraps) and fill each with a portion of the crispy cod. Top with the cabbage slaw and serve immediately.

These Paleo cod tacos are a refreshing, light, and healthy option for taco night. The crispy cod paired with the tangy, crunchy cabbage slaw creates a delicious contrast in textures, while the cumin adds a warm, earthy flavor. These tacos are easy to make and perfect for a satisfying, low-carb dinner.

Paleo Cod with Coconut Cauliflower Rice

This Paleo cod with coconut cauliflower rice is a flavorful and filling dish that swaps out traditional rice for a low-carb, nutrient-packed cauliflower rice. The creamy coconut flavor adds richness to the dish, while the cod provides a lean source of protein.

Ingredients:

• 4 cod fillets
• 2 tbsp coconut oil
• Salt and pepper, to taste
• 1 head cauliflower, grated or processed into rice-sized pieces
• 1/4 cup coconut milk (full-fat)
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 garlic clove, minced

Instructions:

1. Heat coconut oil in a skillet over medium heat. Season the cod fillets with salt and pepper, and cook them for 3-4 minutes per side until golden brown and cooked through.
2. While the cod is cooking, prepare the coconut cauliflower rice. In a separate skillet, sauté the grated cauliflower with a pinch of salt and garlic until tender (about 5 minutes). Add the coconut milk and cook for another 3 minutes until the rice is creamy.
3. Stir in lime juice and fresh cilantro into the cauliflower rice. Serve the cod fillets on a bed of coconut cauliflower rice, garnished with extra cilantro.

This dish offers a delightful combination of flavors and textures. The creamy coconut cauliflower rice acts as a perfect base for the tender, flaky cod. It’s a great low-carb alternative to regular rice, and the lime and cilantro add brightness and freshness to the dish. Perfect for anyone on a Paleo diet looking for a wholesome and delicious meal.

Note: More recipes​ are coming soon!