28+ Flavorful Spring Cod Recipes to Celebrate the Season

Spring is the perfect time to enjoy the delicate, light flavors of cod, a versatile fish that pairs beautifully with fresh seasonal ingredients.

Whether you’re looking to grill, bake, or sauté, cod’s mild flavor is an ideal choice for creating vibrant and healthy meals.

this post, we’ve curated 28+ spring cod recipes that are sure to impress at any table, from casual family dinners to more refined gatherings.

Get ready to discover new ways to incorporate cod into your spring menu, and enjoy dishes bursting with fresh herbs, citrus, and bright vegetables.

28+ Flavorful Spring Cod Recipes to Celebrate the Season

With these 28+ spring cod recipes, you’ll have plenty of delicious options to bring the flavors of the season into your kitchen.

Whether you’re after a light salad, a hearty stew, or a zesty grilled dish, cod offers a perfect canvas for a variety of creative and healthy meals.

So, next time you’re at the market, grab some fresh cod and let these recipes inspire your cooking adventures this spring!

Lemon Butter Garlic Cod with Asparagus

This keto-friendly recipe pairs tender cod fillets with a tangy lemon butter garlic sauce and roasted asparagus. Packed with protein and low in carbs, it’s perfect for a light yet satisfying spring lunch. The crispy asparagus complements the moist fish, creating a flavorful dish with a hint of citrus freshness, making it both healthy and indulgent at the same time.

Ingredients:

• 4 cod fillets
• 1 bunch of asparagus, trimmed
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the asparagus on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes until tender and slightly crispy.
3. While the asparagus roasts, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the cod fillets to the skillet and cook for 3-4 minutes on each side, until the fish is cooked through and flakes easily with a fork.
5. Squeeze lemon juice over the fish and sprinkle with lemon zest. Season with salt and pepper.
6. Serve the cod fillets on a plate with the roasted asparagus, garnish with fresh parsley, and enjoy!

Lemon butter garlic cod with asparagus is an exquisite spring dish that brings together vibrant flavors while staying true to the keto diet. The rich, buttery fish is complemented perfectly by the freshness of the roasted asparagus. This low-carb, high-protein meal is not only satisfying but also a great way to indulge in springtime ingredients while adhering to a healthy lifestyle. It’s ideal for those looking for a quick and elegant keto-friendly lunch.

Pan-Seared Cod with Avocado Cucumber Salsa

his light and refreshing spring lunch combines pan-seared cod with a zesty avocado cucumber salsa, making for a satisfying low-carb, keto-friendly dish. The fish is seared to a crispy golden brown while the salsa provides a cool, creamy contrast with the crunch of fresh cucumber and the richness of avocado. It’s a perfect option for a flavorful, healthy meal that doesn’t compromise on taste.

Ingredients:

• 4 cod fillets
• 1 avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• 1 lime, juiced
• Salt and pepper to taste
• 1 teaspoon cumin
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt, pepper, and cumin. Cook the fillets for 4-5 minutes on each side until golden brown and the fish flakes easily.
2. While the fish cooks, prepare the salsa by mixing the diced avocado, cucumber, red onion, lime juice, salt, and pepper in a bowl. Toss gently to combine.
3. Plate the cod fillets and top with the fresh avocado cucumber salsa. Garnish with cilantro leaves for an added burst of flavor.
4. Serve immediately, enjoying the perfect balance of textures and flavors.

Pan-seared cod with avocado cucumber salsa is a light yet incredibly flavorful dish that celebrates the freshness of spring ingredients. The cool, creamy salsa elevates the cod to new heights while keeping the meal both refreshing and low-carb. This dish is a fantastic keto lunch option that’s rich in healthy fats, fiber, and protein, without the guilt of a carb-heavy meal. It’s both nutritious and indulgent, offering a fresh twist on seafood lunches.

Garlic Herb Cod with Cauliflower Rice Pilaf

This simple yet delicious garlic herb cod paired with cauliflower rice pilaf is the perfect keto-friendly lunch for those who crave hearty flavors without the carbs. The cod is infused with a medley of herbs and garlic, creating a savory base that complements the light cauliflower rice. This dish is low-carb, high in fiber, and packed with nutrients, making it ideal for a spring meal that will keep you energized.

Ingredients:

• 4 cod fillets
• 1 head of cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• Salt and pepper to taste
• 1/4 cup chicken broth
• Fresh lemon slices for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the cod fillets, seasoned with salt, pepper, garlic, thyme, and rosemary. Cook for 4-5 minutes on each side until the fish is golden and cooked through.
2. While the cod cooks, prepare the cauliflower rice by sautéing the grated cauliflower in a separate pan with olive oil for 5-7 minutes, until tender. Add chicken broth to create a light steam, and season with salt and pepper to taste.
3. Serve the cod fillets on a plate, alongside a generous serving of cauliflower rice pilaf. Garnish with lemon slices for a burst of citrus.

Garlic herb cod with cauliflower rice pilaf offers a comforting yet low-carb option for a spring lunch. The aromatic herbs and garlic bring out the best in the tender fish, while the cauliflower rice pilaf acts as a satisfying, nutrient-dense side. This dish is perfect for anyone on a keto or low-carb diet, delivering an abundance of flavor and healthy fats without compromising on taste. It’s a balanced, filling meal that pairs perfectly with the freshness of the season.

Crispy Baked Cod with Broccoli and Pesto

This crispy baked cod is paired with nutrient-packed broccoli and a vibrant pesto sauce, creating a perfect low-carb, keto-friendly lunch. The fish is baked to golden perfection, with a crispy crust on the outside while staying tender and juicy inside. The pesto adds a punch of flavor, and the roasted broccoli gives the dish a savory crunch, making this meal both satisfying and health-conscious.

Ingredients:

• 4 cod fillets
• 2 cups broccoli florets
• 3 tablespoons pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Drizzle olive oil over the broccoli florets, season with salt, pepper, and garlic powder, and toss to coat. Spread the broccoli evenly on the baking sheet.
3. Season the cod fillets with paprika, salt, and pepper. Place them on the same baking sheet alongside the broccoli.
4. Bake for 15-20 minutes until the cod is golden and crispy, and the broccoli is roasted to tender perfection.
5. Drizzle the cod with pesto just before serving and garnish with fresh basil.Crispy baked cod with broccoli and pesto is a fantastic choice for those following a keto diet. The crunchy roasted broccoli complements the golden cod, and the pesto ties the dish together with a burst of rich, herby flavor. This meal is incredibly low-carb, rich in vitamins, and full of healthy fats, making it an excellent option for a filling and satisfying lunch that doesn’t sacrifice taste.

Cod Fish Tacos with Cabbage Slaw

These keto-friendly cod fish tacos bring the flavors of a coastal summer into your spring lunch, minus the carbs. The lightly seasoned cod is pan-seared to perfection, then tucked into low-carb tortillas and topped with a fresh, crunchy cabbage slaw. It’s the perfect balance of texture and flavor, offering a refreshing and satisfying meal that won’t break your low-carb or keto goals.

Ingredients:

• 4 cod fillets
• 8 low-carb tortillas
• 2 cups shredded cabbage
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh lime wedges for garnish

Instructions:

1. Season the cod fillets with cumin, paprika, salt, and pepper. Heat a skillet over medium heat with olive oil and pan-sear the cod for 3-4 minutes per side until golden brown and flakey.
2. In a bowl, combine the shredded cabbage, sour cream, lime juice, apple cider vinegar, and chopped cilantro. Toss to coat, and season with salt and pepper.
3. Warm the low-carb tortillas and assemble the tacos by placing a portion of fish in each tortilla, topping with cabbage slaw.
4. Serve the tacos with lime wedges for a burst of citrus.

Cod fish tacos with cabbage slaw offer a delightful way to enjoy tacos without the guilt of carbs. The crispy fish and tangy slaw make each bite refreshing and full of texture, while the low-carb tortillas ensure the meal stays keto-friendly. This dish is packed with protein and healthy fats, making it an excellent spring lunch option that’s light yet satisfying and full of flavor.

Coconut Crusted Cod with Spinach Salad

This coconut-crusted cod is a crispy, flavorful alternative to traditional breaded fish, offering a light, keto-friendly crunch. Paired with a fresh spinach salad, it makes for a balanced and satisfying meal. The coconut crust adds a unique sweetness and crunch that complements the delicate cod, while the spinach salad brings in a refreshing contrast with its crisp leaves and tangy dressing.

Ingredients:

• 4 cod fillets
• 1 cup shredded unsweetened coconut
• 2 tablespoons almond flour
• 1 egg, beaten
• 2 tablespoons coconut oil, for frying
• 4 cups fresh spinach
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a shallow dish, combine shredded coconut and almond flour. In another dish, beat the egg. Dip the cod fillets in the egg, then coat in the coconut-almond mixture.
2. Heat coconut oil in a large skillet over medium heat. Fry the crusted cod for 3-4 minutes on each side until golden brown and crispy.
3. While the cod cooks, toss fresh spinach with olive oil, apple cider vinegar, salt, and pepper to make the salad.
4. Serve the coconut-crusted cod on a plate with a side of spinach salad.

Coconut-crusted cod with spinach salad is an excellent low-carb lunch option for those on a keto diet. The crispy coconut crust adds texture and flavor to the mild cod, while the fresh spinach salad brings a bright and tangy balance to the meal. This dish is not only light but also packed with healthy fats, making it the perfect choice for a nutritious, satisfying lunch that celebrates fresh, spring ingredients.

Baked Cod with Zucchini Noodles and Tomato Basil Sauce

This recipe features a perfectly baked cod fillet served over a bed of zucchini noodles, topped with a fresh tomato basil sauce. It’s a low-carb, keto-friendly take on a traditional pasta dish. The zucchini noodles provide a crisp, healthy alternative to pasta, while the tomato basil sauce is tangy and aromatic, making this meal both light and indulgent.

Ingredients:

• 4 cod fillets
• 4 medium zucchinis, spiralized into noodles
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• Parmesan cheese, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet, season with salt and pepper, and bake for 15-20 minutes until cooked through.
2. While the cod bakes, heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Add the halved cherry tomatoes and cook for 5-7 minutes until softened. Stir in fresh basil, salt, and pepper to create the sauce.
3. In another pan, sauté the zucchini noodles in olive oil for 2-3 minutes until tender.
4. Serve the baked cod fillets over the zucchini noodles and top with the tomato basil sauce. Garnish with Parmesan cheese.

Baked cod with zucchini noodles and tomato basil sauce is a satisfying and flavorful low-carb option that makes a fantastic spring lunch. The tender fish and crisp zucchini noodles complement the vibrant tomato sauce perfectly. This dish is packed with nutrients, healthy fats, and protein, offering a fresh, delicious, and keto-friendly meal that’s both light and filling.

Herb-Infused Cod with Avocado and Arugula Salad

fresh, keto-friendly dish combines herb-infused cod fillets with a creamy avocado and peppery arugula salad. The cod is pan-seared with a fragrant mix of herbs, while the salad offers a rich, creamy texture thanks to the avocado. This meal is perfect for a healthy spring lunch, packed with flavor, healthy fats, and low in carbs.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 2 ripe avocados, sliced
• 4 cups arugula
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with oregano, thyme, garlic powder, salt, and pepper. Pan-sear the cod for 3-4 minutes per side until golden and cooked through.
2. In a large bowl, toss arugula and avocado slices with lemon juice, salt, and pepper.
3. Serve the herb-infused cod fillets on a plate with a side of avocado and arugula salad.

Herb-infused cod with avocado and arugula salad is a light yet satisfying dish that brings together tender fish and fresh greens. The herbs elevate the flavor of the cod, while the creamy avocado and peppery arugula provide a healthy, satisfying side. This meal is full of healthy fats and protein, making it an ideal choice for anyone following a keto or low-carb diet, offering a refreshing and flavorful option for a spring lunch.

Cod with Creamy Spinach and Artichoke Sauce

This creamy spinach and artichoke sauce pairs wonderfully with mild cod fillets, creating a rich and flavorful low-carb meal. The sauce, made with fresh spinach and artichoke hearts, adds a creamy texture that perfectly complements the flaky cod. This is a satisfying, decadent dish that is still keto-friendly and ideal for a springtime lunch.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 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 4-5 minutes on each side until golden brown and flakey.
2. In the same skillet, add the chopped spinach and cook until wilted. Add the artichokes, heavy cream, and Parmesan cheese, stirring to create a creamy sauce.
3. Pour the sauce over the cooked cod fillets and serve immediately.

Cod with creamy spinach and artichoke sauce is a decadent yet keto-friendly meal that perfectly balances richness and freshness. The creamy sauce enhances the cod’s delicate flavor, while the spinach and artichokes bring in savory depth. This dish is both indulgent and healthy, offering a satisfying, low-carb lunch option full of nutrients and healthy fats—ideal for a springtime meal that feels like a treat.

Lemon Dill Cod with Cucumber Feta Salad

This light and refreshing dish features pan-seared cod fillets seasoned with lemon and dill, paired with a crisp cucumber feta salad. The zesty lemon and fragrant dill infuse the cod with fresh, aromatic flavors, while the cucumber and feta salad provides a cooling, creamy contrast. This low-carb, keto-friendly meal is ideal for a spring lunch that’s both vibrant and satisfying.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 2 cucumbers, diced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil (for salad)
• 1 tablespoon red wine vinegar
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt, pepper, lemon juice, and chopped dill. Cook the fillets for 3-4 minutes per side until golden and cooked through.
2. For the salad, combine diced cucumbers, crumbled feta cheese, olive oil, and red wine vinegar. Toss gently to combine.
3. Serve the cod fillets with a generous serving of cucumber feta salad and garnish with fresh parsley.

Lemon dill cod with cucumber feta salad is a perfect keto lunch, offering a refreshing combination of flavors. The herbaceous dill and citrusy lemon elevate the tender fish, while the creamy feta and crisp cucumber make the salad a delightful, healthy side. This meal is light, low in carbs, and full of flavor, making it an ideal spring lunch for anyone on a keto diet.

Garlic Parmesan Cod with Cauliflower Mash

This garlic Parmesan cod is a delicious and satisfying dish paired with creamy cauliflower mash as a low-carb alternative to mashed potatoes. The crispy, garlicky cod fillets are perfectly complemented by the rich, buttery cauliflower mash. It’s a hearty and flavorful meal that’s keto-friendly and perfect for anyone craving a comforting dish without the carbs.

Ingredients:

• 4 cod fillets
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 head of cauliflower, cut into florets
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet and drizzle with olive oil. Season with garlic, Parmesan, salt, and pepper. Bake for 15-20 minutes until the cod is golden and flakes easily.
2. For the cauliflower mash, steam the cauliflower florets until soft, about 8-10 minutes. Blend with butter and heavy cream until smooth and creamy. Season with salt and pepper.
3. Serve the garlic Parmesan cod fillets on a plate with a side of creamy cauliflower mash, garnished with fresh parsley.

Garlic Parmesan cod with cauliflower mash is a decadent yet keto-friendly lunch that satisfies both comfort food cravings and dietary needs. The crispy cod fillets, coated in Parmesan and garlic, pair perfectly with the creamy, buttery cauliflower mash. This low-carb meal is rich in flavor and offers a hearty alternative to traditional mashed potatoes, making it an excellent choice for a filling, springtime lunch.

Spicy Cod with Avocado Lime Slaw

This spicy cod dish is served with a creamy avocado lime slaw, bringing together the perfect balance of heat and freshness. The cod fillets are seasoned with chili powder and cayenne pepper, offering a bold and spicy kick. Paired with the cool and tangy slaw, this meal is both light and full of flavor, making it a fantastic low-carb, keto-friendly option for lunch.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 avocado, diced
• 2 cups shredded cabbage
• 1/4 cup sour cream
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with chili powder, cayenne pepper, salt, and pepper. Cook the cod for 3-4 minutes per side until crispy and cooked through.
2. For the slaw, combine shredded cabbage, diced avocado, sour cream, and lime juice in a bowl. Toss gently to coat and season with salt and pepper.
3. Serve the spicy cod fillets on a plate with a generous scoop of avocado lime slaw, garnished with fresh cilantro.

Spicy cod with avocado lime slaw is a delicious and zesty low-carb lunch that is perfect for spring. The spicy cod fillets provide a burst of heat, while the creamy slaw cools it down with its tangy and refreshing flavors. This dish is keto-friendly, packed with healthy fats from the avocado, and full of bold flavors that make for a satisfying and nutritious meal.

Baked Cod with Pesto Cream Sauce and Zucchini Ribbons

This baked cod is topped with a luscious pesto cream sauce and served over zucchini ribbons for a light and flavorful low-carb meal. The pesto cream sauce is rich and aromatic, pairing beautifully with the flaky cod, while the zucchini ribbons provide a refreshing, light base that complements the dish perfectly. It’s a keto-friendly lunch that’s both comforting and packed with spring flavors.

Ingredients:

• 4 cod fillets
• 1/4 cup pesto sauce
• 1/4 cup heavy cream
• 2 zucchinis, thinly sliced into ribbons
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet and bake for 15-20 minutes until cooked through and flaky.
2. In a small saucepan, combine pesto sauce and heavy cream. Heat over low heat, stirring occasionally, until smooth and heated through.
3. Heat olive oil in a pan over medium heat and sauté zucchini ribbons for 2-3 minutes until tender.
4. Serve the baked cod on a plate with zucchini ribbons, topped with pesto cream sauce and garnished with fresh basil.

Baked cod with pesto cream sauce and zucchini ribbons is a delicious and satisfying low-carb meal that feels indulgent yet light. The creamy pesto sauce brings a rich flavor to the flaky cod, while the zucchini ribbons add a fresh and crunchy texture. This dish is keto-friendly and perfect for those looking to enjoy a flavorful spring lunch without the carbs.

Seared Cod with Lemon Garlic Spinach

This seared cod with lemon garlic spinach is a simple yet elegant keto-friendly lunch that combines the delicate flavors of cod with the richness of sautéed spinach. The cod is seared to golden perfection, while the spinach is cooked with garlic and lemon for a tangy, savory side. It’s a light, healthy, and low-carb meal that’s full of flavor and nutrients.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper, and sear for 3-4 minutes on each side until golden brown and cooked through.
2. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach and lemon juice, cooking until the spinach wilts.
3. Serve the seared cod fillets on a plate with a generous portion of lemon garlic spinach, garnished with fresh parsley.

Seared cod with lemon garlic spinach is a quick and easy keto lunch that offers a perfect balance of protein, healthy fats, and fresh vegetables. The seared cod is rich and flaky, while the tangy lemon garlic spinach adds brightness and depth to the dish. This low-carb meal is ideal for anyone looking for a simple yet flavorful lunch that aligns with their dietary goals.

Cod with Roasted Brussel Sprouts and Bacon

This hearty and flavorful meal features baked cod fillets paired with roasted brussel sprouts and crispy bacon. The savory brussel sprouts, crisped with bacon, create a rich contrast to the delicate cod, making this dish a perfect low-carb, keto-friendly lunch. It’s a satisfying meal with smoky, savory notes that combine to create an unforgettable dining experience.

Ingredients:

• 4 cod fillets
• 1 lb brussel sprouts, halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss brussel sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, turning halfway, until crispy and golden.
2. While the brussel sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set aside.
3. Bake the cod fillets on a separate baking sheet for 15-20 minutes until cooked through.
4. Serve the cod fillets with roasted brussel sprouts and top with crispy bacon. Garnish with fresh thyme.

Cod with roasted brussel sprouts and bacon is a savory and satisfying keto meal that offers a hearty combination of flavors. The crispy bacon and roasted brussel sprouts provide a rich and smoky contrast to the flaky cod, making this a filling, low-carb lunch

Cod with Cauliflower Rice and Avocado Salsa

This dish features flaky, oven-baked cod fillets paired with fluffy cauliflower rice and a refreshing avocado salsa. The cauliflower rice offers a perfect low-carb alternative to regular rice, and the avocado salsa adds a creamy, zesty touch. This meal is packed with healthy fats and protein, making it a nutritious, keto-friendly lunch that’s as filling as it is flavorful.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 head of cauliflower, grated or riced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet and drizzle with olive oil, seasoning with salt and pepper. Bake for 15-20 minutes until cooked through and flaky.
2. For the cauliflower rice, heat olive oil in a pan over medium heat. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper.
3. In a bowl, combine diced avocado, red onion, lime juice, and cilantro to make the salsa. Season with salt and pepper.
4. Serve the cod fillets on a plate with cauliflower rice and top with avocado salsa.

Cod with cauliflower rice and avocado salsa is a light yet satisfying keto lunch that offers a burst of fresh flavors. The creamy avocado salsa complements the mild, flaky cod, while the cauliflower rice adds texture without the carbs. This meal is a great way to enjoy a nutrient-dense lunch that’s low in carbohydrates but high in healthy fats, fiber, and protein.

Cod with Lemon Herb Butter and Asparagus

This dish combines tender, baked cod fillets with a rich lemon herb butter and crisp, roasted asparagus. The buttery sauce infuses the cod with a zesty, herby flavor that’s light yet indulgent, while the asparagus offers a nutritious, low-carb side that’s roasted to perfection. This meal is quick, flavorful, and perfect for anyone on a keto diet.

Ingredients:

• 4 cod fillets
• 2 tablespoons butter, melted
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet. In a small bowl, mix melted butter, lemon juice, parsley, garlic powder, salt, and pepper. Pour the butter mixture over the cod fillets.
2. On a separate baking sheet, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender.
3. Bake the cod for 15-20 minutes until flaky and cooked through.
4. Cod with lemon herb butter and asparagus is a light and flavorful keto lunch option. The cod’s delicate texture pairs perfectly with the rich, zesty butter sauce, while the roasted asparagus adds a delicious crunch. This meal is rich in healthy fats, low in carbs, and packed with essential nutrients, making it an ideal choice for a filling and healthy lunch.

Cod with Garlic Parmesan Green Beans

This delicious and low-carb meal pairs garlic-parmesan crusted cod with sautéed green beans for a nutritious and satisfying lunch. The cod is baked with a crispy Parmesan crust, while the garlic-infused green beans add flavor and crunch. This keto-friendly meal is light yet filling, offering a perfect balance of protein and fiber.

Ingredients:

• 4 cod fillets
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh green beans, trimmed
• 1 teaspoon minced garlic
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a shallow dish, combine Parmesan cheese, garlic powder, salt, and pepper. Coat the cod fillets in the Parmesan mixture and place them on a baking sheet.
2. Bake the cod fillets for 15-20 minutes until golden and crispy.
3. While the cod bakes, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the green beans and cook for 5-7 minutes until tender but still crisp.
4. Serve the garlic Parmesan cod fillets with sautéed green beans and garnish with fresh parsley.

Cod with garlic Parmesan green beans is a flavorful and satisfying keto lunch. The crispy, cheesy cod is complemented by the savory garlic green beans, making for a hearty and low-carb meal. Packed with protein and fiber, this dish is perfect for anyone looking for a nutritious, keto-friendly option that doesn’t sacrifice flavor.

Cod with Creamy Broccoli and Cheddar Sauce

This rich and comforting dish features flaky cod fillets served with creamy broccoli and cheddar sauce. The combination of tender cod and velvety cheese sauce makes for a delicious and keto-friendly lunch that feels indulgent without the carbs. The broccoli adds a healthy, nutrient-dense side that balances the richness of the cheese sauce.

Ingredients:

• 4 cod fillets
• 2 cups broccoli florets
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter
• Salt and pepper to taste
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C). Season the cod fillets with salt, pepper, and garlic powder, then bake for 15-20 minutes until cooked through and flaky.
2. While the cod is baking, steam the broccoli florets until tender, about 5-7 minutes.
3. In a small saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in cheddar cheese and cook until melted and smooth.
4. Serve the cod fillets with steamed broccoli and drizzle with the creamy cheddar sauce.

Cod with creamy broccoli and cheddar sauce is a rich and satisfying keto lunch. The flaky cod pairs beautifully with the velvety, cheesy broccoli sauce, making for a meal that feels comforting and indulgent. This dish is a great way to enjoy a creamy, low-carb meal that is both filling and nutritious.

Cod with Cucumber Dill Salad

This light and refreshing dish features pan-seared cod fillets served with a cooling cucumber dill salad. The mild cod is seasoned with lemon and dill, bringing out its delicate flavors, while the salad adds a fresh, tangy contrast. This keto-friendly lunch is ideal for anyone looking for a flavorful yet low-carb meal that’s light and satisfying.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 cucumbers, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup Greek yogurt
• 1 tablespoon apple cider vinegar

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the cod fillets with salt, pepper, and lemon juice. Cook for 3-4 minutes on each side until golden and cooked through.
2. In a bowl, combine the sliced cucumbers, fresh dill, Greek yogurt, and apple cider vinegar. Toss to combine and season with salt and pepper.
3. Serve the pan-seared cod fillets with a side of cucumber dill salad.

Cod with cucumber dill salad is a light and keto-friendly lunch that offers a perfect balance of flavors. The tender cod fillets are complemented by the tangy and refreshing cucumber dill salad, making it a great choice for a healthy and satisfying low-carb meal. It’s fresh, flavorful, and ideal for a spring lunch.

Cod with Roasted Garlic Brussels Sprouts

This dish features cod fillets paired with roasted garlic Brussels sprouts, making for a simple yet flavorful keto lunch. The cod is gently baked to perfection, while the Brussels sprouts are roasted with garlic, providing a rich and savory side. This low-carb meal is nutritious, hearty, and filled with bold flavors that work beautifully together.

Ingredients:

• 4 cod fillets
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet and season with salt and pepper. Bake for 15-20 minutes until cooked through.
2. Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Roast in the oven for 20-25 minutes, turning halfway through, until crispy and golden.
3. Serve the baked cod fillets with roasted garlic Brussels sprouts and garnish with fresh thyme.

Cod with roasted garlic Brussels sprouts is a flavorful, low-carb meal that’s perfect for those on a keto diet. The savory cod is complemented by the rich, garlicky Brussels sprouts, making this dish a hearty and satisfying lunch. Full of healthy fats, fiber, and protein, it’s a balanced and nutritious option for any time of the day.

Baked Cod with Lemon Zucchini Sauté

This dish features baked cod fillets paired with a light and flavorful lemon zucchini sauté. The tender cod is seasoned with lemon and herbs, and the zucchini is sautéed with garlic and a squeeze of fresh lemon, offering a vibrant, keto-friendly side. It’s a simple yet satisfying meal that’s low in carbs and perfect for a healthy spring lunch.

Ingredients:

• 4 cod fillets
• 2 zucchinis, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Season the cod fillets with salt, pepper, and lemon juice, and bake for 15-20 minutes until flaky and cooked through.
2. While the cod bakes, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add zucchini slices and cook for 5-7 minutes until tender.
3. Add lemon juice, salt, and pepper to the sautéed zucchini, and stir to combine.
4. Serve the baked cod fillets with the lemon zucchini sauté, garnished with fresh parsley.

Baked cod with lemon zucchini sauté is a light, low-carb, and keto-friendly lunch option that is full of fresh spring flavors. The delicate cod fillets are complemented by the tangy, garlicky zucchini, creating a perfectly balanced meal that’s both satisfying and nutritious. This dish is quick to prepare and a wonderful choice for anyone looking for a healthy, flavorful lunch.

Note: More recipes are coming soon