30+ Delicious Sunday Low-Sodium Cod Recipes for a Flavorful Dinner

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Finding delicious and healthy recipes for Sunday meals can sometimes be a challenge, especially if you’re trying to maintain a low-sodium diet.

Cod, a versatile and mild-flavored fish, is a fantastic option for those seeking a light yet satisfying dish.

Not only is cod a great source of lean protein and omega-3 fatty acids, but it’s also incredibly easy to prepare and can be paired with a variety of ingredients to create flavorful, low-sodium meals.

In this blog, we’ve rounded up over 30 Sunday low-sodium cod recipes that will make your weekend meals both tasty and nutritious.

Whether you’re in the mood for a simple pan-seared cod fillet, a baked version with Mediterranean spices, or a fresh salad, these recipes are designed to keep your sodium intake in check while still offering plenty of flavor.

So, get ready to elevate your Sunday dining experience with these healthy and mouthwatering cod dishes!

30+ Delicious Sunday Low-Sodium Cod Recipes for a Flavorful Dinner

Whether you’re looking to keep your sodium intake low or simply craving a light, healthy meal, these 30+ Sunday low-sodium cod recipes provide a perfect solution.

Cod is a mild yet flavorful fish that pairs beautifully with a variety of fresh ingredients and seasonings, allowing you to enjoy diverse dishes that are both nutritious and satisfying.

From baked fillets to vibrant salads, these recipes offer a range of options for any taste and dietary preference.

So, the next time you’re planning your Sunday meal, reach for a fresh piece of cod and experiment with these delicious, low-sodium recipes that are sure to become family favorites.

Baked Lemon Herb Cod with Vegetables

This Baked Lemon Herb Cod with Vegetables is a light, flavorful dish that’s perfect for a Sunday dinner. It features tender cod fillets, seasoned with fresh herbs, lemon juice, and garlic, then baked alongside a mix of vibrant vegetables like zucchini, bell peppers, and cherry tomatoes. This recipe is not only low in sodium but also packed with nutrients, making it a healthy and satisfying meal.

Ingredients:

4 cod fillets (about 6 oz each)
2 zucchinis, sliced
1 red bell pepper, sliced

1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
2 cloves garlic, minced

1 lemon, thinly sliced
2 tbsp olive oil
1 tsp dried oregano

1 tsp dried thyme
Fresh ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Arrange the sliced zucchini, bell peppers, and cherry tomatoes on a baking sheet.

Drizzle with olive oil and sprinkle with minced garlic, oregano, thyme, and a pinch of fresh black pepper. Toss to combine.
Place the cod fillets on top of the vegetables, and drizzle with lemon juice and more black pepper.
Lay the lemon slices over the cod fillets for extra flavor.

Bake in the preheated oven for 15-20 minutes or until the cod flakes easily with a fork.
Garnish with fresh parsley before serving.

This Baked Lemon Herb Cod with Vegetables is a fantastic option for those looking for a low-sodium, nutritious Sunday dinner. The cod is delicately cooked to perfection, while the vegetables add a fresh, wholesome touch to the meal. The combination of lemon, herbs, and garlic elevates the flavors without the need for added salt, making it a light yet satisfying dish. Serve with a side of brown rice or quinoa for a complete meal that’s both heart-healthy and delicious.

Grilled Cod Tacos with Avocado and Cabbage Slaw

These Grilled Cod Tacos with Avocado and Cabbage Slaw are a vibrant, fresh, and sodium-conscious alternative to traditional tacos. The mild cod is perfectly grilled with a sprinkle of cumin and paprika, and paired with a crunchy slaw of shredded cabbage, carrots, and cilantro. Topped with creamy avocado slices and a squeeze of lime, these tacos are bursting with flavor without the extra sodium.

Ingredients:

4 cod fillets (about 6 oz each)

1 tsp cumin
1 tsp paprika
1 tbsp olive oil

Fresh ground black pepper, to taste
8 small corn tortillas
1 small avocado, sliced

1 cup shredded cabbage
1/2 cup shredded carrots
1/4 cup fresh cilantro, chopped

Juice of 1 lime
2 tbsp apple cider vinegar
1/2 tsp chili flakes (optional)

Instructions:

Preheat the grill or grill pan over medium-high heat.
Rub the cod fillets with olive oil, then sprinkle with cumin, paprika, and black pepper.

Grill the cod for about 3-4 minutes per side, until the fish is cooked through and easily flakes with a fork.
While the fish is grilling, prepare the slaw by combining the shredded cabbage, carrots, cilantro, apple cider vinegar, lime juice, and chili flakes (if using) in a bowl. Toss to coat evenly.
Warm the corn tortillas on the grill for about 1 minute.

Once the cod is ready, break the fillets into large chunks and divide them evenly among the tortillas.
Top with the cabbage slaw and avocado slices.
Serve immediately, with an extra lime wedge on the side.

These Grilled Cod Tacos are a fun, flavorful, and low-sodium dish that brings a touch of summer to your Sunday table. The combination of grilled cod, fresh slaw, and creamy avocado offers a delicious contrast of textures and tastes, all while keeping the sodium content in check. The lime and cilantro add a burst of freshness, making these tacos an ideal choice for a light, satisfying meal. Plus, you can easily modify the toppings to suit your preferences, ensuring each taco is packed with flavor.

Cod and Sweet Potato Bake with Spinach

This Cod and Sweet Potato Bake with Spinach is a hearty, nutrient-rich dish that’s both low in sodium and packed with vitamins and minerals. The cod fillets are baked on a bed of tender sweet potatoes and fresh spinach, creating a well-balanced meal. The dish is seasoned with a mix of herbs, garlic, and a drizzle of olive oil, making it a comforting, flavorful choice for a Sunday dinner without the added sodium.

Ingredients:

4 cod fillets (about 6 oz each)
2 medium sweet potatoes, peeled and cubed
3 cups fresh spinach

2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried rosemary

1 tsp dried basil
Fresh ground black pepper, to taste
1 lemon, sliced

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).

Arrange the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with black pepper, rosemary, and basil. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, until they begin to soften.
While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

Add the spinach to the skillet and sauté until wilted, about 3-4 minutes. Set aside.
Once the sweet potatoes are ready, remove the baking sheet from the oven and place the cod fillets on top. Top each fillet with a few lemon slices and return to the oven.
Bake for an additional 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.

Remove from the oven and serve the cod fillets on a bed of roasted sweet potatoes and sautéed spinach. Garnish with fresh parsley.

This Cod and Sweet Potato Bake with Spinach offers a wholesome, low-sodium alternative to more traditional baked dishes. The sweet potatoes provide a natural sweetness that complements the mild cod, while the spinach adds a rich green element. The light, herb-infused flavors, combined with the hearty ingredients, create a balanced, satisfying meal that’s perfect for a Sunday evening. This dish is not only easy to prepare but also packed with essential nutrients, making it a wonderful choice for anyone looking to enjoy a healthy, low-sodium dinner.

Pan-Seared Cod with Garlic Green Beans and Quinoa

This Pan-Seared Cod with Garlic Green Beans and Quinoa is a quick, healthy, and low-sodium meal that’s perfect for a light Sunday dinner. The cod is pan-seared to golden perfection with a hint of garlic and lemon, while the green beans provide a crunchy texture and the quinoa serves as a hearty base. This meal is simple to prepare, yet full of flavor, and it offers a great balance of protein, fiber, and essential nutrients.

Ingredients:

4 cod fillets (about 6 oz each)
1 cup quinoa

2 cups water or low-sodium broth
2 tbsp olive oil, divided
2 cloves garlic, minced

1 lb green beans, trimmed
1 lemon, sliced
Fresh ground black pepper, to taste

1 tsp dried parsley (optional)

Instructions:

Cook the quinoa according to the package instructions, using water or low-sodium broth for extra flavor. Once done, fluff with a fork and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cod fillets with black pepper, then add them to the skillet.
Sear the cod fillets for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute, until fragrant.

Add the green beans to the skillet and cook, stirring frequently, for 5-7 minutes, until tender-crisp.
Serve the cod fillets on a bed of quinoa, topped with garlic green beans. Garnish with fresh lemon slices and a sprinkle of parsley.

This Pan-Seared Cod with Garlic Green Beans and Quinoa is an easy-to-make, low-sodium dish that is perfect for a wholesome Sunday dinner. The seared cod offers a savory, crisp texture, while the quinoa adds a satisfying and nutritious base. The garlic-infused green beans provide an aromatic balance to the fish, creating a well-rounded meal that is both light and filling. The use of fresh ingredients and minimal seasoning ensures that this dish stays sodium-conscious while still being bursting with natural flavors.

Cod and Vegetable Stir-Fry

This Cod and Vegetable Stir-Fry is a colorful and flavorful dish that comes together quickly for a delicious Sunday meal. With an assortment of vegetables like bell peppers, broccoli, and snap peas, paired with tender cod fillets, this stir-fry is both low in sodium and high in nutrition. The dish is seasoned with fresh garlic, ginger, and a splash of low-sodium soy sauce, making it a flavorful yet healthy option for any weeknight or weekend dinner.

Ingredients:

4 cod fillets (about 6 oz each), cut into bite-sized pieces

2 tbsp olive oil
2 cloves garlic, minced
1-inch piece of ginger, minced

1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas

2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey

Fresh ground black pepper, to taste
2 green onions, chopped (for garnish)

Instructions:

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cod pieces and cook for 4-5 minutes, turning occasionally, until the fish is cooked through. Remove the cod from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add the garlic and ginger, cooking for about 1 minute until fragrant.
Add the bell pepper, broccoli, and snap peas, and stir-fry for 5-6 minutes until the vegetables are tender but still crisp.

In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour the sauce over the vegetables and stir to coat.
Add the cooked cod back to the skillet and toss to combine with the vegetables and sauce.
Serve immediately, garnished with green onions.

This Cod and Vegetable Stir-Fry is a simple, low-sodium recipe that’s bursting with flavor. The cod is light and tender, and the assortment of fresh vegetables adds color and texture to the dish. The garlic, ginger, and soy sauce create a savory base that enhances the natural sweetness of the vegetables without the need for excess sodium. This stir-fry is perfect for a quick Sunday dinner, offering a healthy, balanced meal that’s full of flavor and easy to make.

Cod with Tomato Basil Sauce

Cod with Tomato Basil Sauce is a Mediterranean-inspired dish that’s light, flavorful, and low in sodium. The cod is gently cooked in a rich, fragrant tomato sauce made with fresh tomatoes, garlic, and basil. This dish pairs well with whole-grain pasta or a side of steamed vegetables, making it a versatile and wholesome option for a Sunday dinner. With the natural sweetness of tomatoes and the freshness of basil, this recipe is a delicious way to enjoy cod.

Ingredients:

4 cod fillets (about 6 oz each)
1 tbsp olive oil
2 cups fresh tomatoes, chopped

2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/2 tsp dried oregano

1/4 tsp fresh ground black pepper
1 tbsp balsamic vinegar
1/2 tsp honey (optional)

Fresh basil leaves for garnish (optional)

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.

Add the chopped tomatoes, oregano, black pepper, and honey (if using). Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
Stir in the fresh basil and balsamic vinegar, and simmer for another 5 minutes.
While the sauce is simmering, season the cod fillets with a little black pepper. Place the fillets in the skillet with the sauce and cover. Cook for about 10-12 minutes, until the cod is fully cooked and flakes easily with a fork.

Serve the cod fillets with the tomato basil sauce spooned over the top. Garnish with extra fresh basil if desired.

Cod with Tomato Basil Sauce is a flavorful, low-sodium meal that brings together simple ingredients to create a delicious dish. The sweetness of the tomatoes and the aromatic freshness of the basil perfectly complement the mild cod. The addition of balsamic vinegar and honey adds a touch of complexity, balancing the flavors in the sauce without adding excess salt. This dish is perfect for a light yet satisfying Sunday dinner, and pairs beautifully with a side of whole grains or roasted vegetables for a complete meal.

Lemon Herb Cod with Asparagus and Sweet Potatoes

Lemon Herb Cod with Asparagus and Sweet Potatoes is a refreshing and wholesome low-sodium meal perfect for a Sunday dinner. The cod is seasoned with fresh lemon and herbs, creating a zesty and aromatic profile. Paired with roasted sweet potatoes and tender asparagus, this dish is packed with nutrients and flavor. It’s an excellent choice for anyone looking for a healthy and filling meal that’s also heart-healthy and rich in vitamins.

Ingredients:

4 cod fillets (about 6 oz each)
2 tbsp olive oil, divided

1 lemon, juiced and zested
1 tsp dried thyme
1 tsp dried rosemary

2 medium sweet potatoes, peeled and diced
1 lb asparagus, trimmed
Fresh ground black pepper, to taste

1 tbsp fresh parsley, chopped (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Place the diced sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with black pepper and roast for 20-25 minutes until tender, flipping halfway through.
While the sweet potatoes are roasting, prepare the cod. In a small bowl, combine the lemon juice, lemon zest, thyme, rosemary, and the remaining olive oil. Brush the cod fillets with the herb mixture and season with black pepper.
After the sweet potatoes are done, add the asparagus to the baking sheet. Drizzle with a bit more olive oil and season with black pepper. Return the sheet to the oven and roast for an additional 12-15 minutes, until the asparagus is tender and the cod is cooked through.
Serve the cod fillets on a plate with the roasted sweet potatoes and asparagus. Garnish with chopped parsley if desired.

Lemon Herb Cod with Asparagus and Sweet Potatoes offers a delightful combination of flavors and textures. The cod is tender and flavorful, enhanced by the fresh lemon and herbs, while the roasted sweet potatoes provide a comforting and naturally sweet contrast. The asparagus adds a crisp and refreshing bite, completing the dish with a nutritious boost. This low-sodium meal is perfect for a balanced Sunday dinner, full of vibrant vegetables and lean protein that nourish the body and satisfy the palate.

Baked Cod with Pesto and Cherry Tomatoes

Baked Cod with Pesto and Cherry Tomatoes is a simple, Mediterranean-inspired dish that’s both delicious and low in sodium. The cod is baked with a fresh basil pesto, which imparts a rich, herbal flavor, while the cherry tomatoes add a burst of juiciness. This dish is perfect for a Sunday dinner when you want a light yet flavorful meal. It pairs beautifully with a side of whole grain rice or roasted vegetables.

Ingredients:

4 cod fillets (about 6 oz each)
1/2 cup homemade or store-bought low-sodium basil pesto
1 pint cherry tomatoes, halved
1 tbsp olive oil
1/2 tsp fresh ground black pepper
1/4 tsp garlic powder
1 tbsp fresh basil, chopped (optional for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Place the cod fillets in a baking dish. Spread 1-2 tablespoons of pesto over each fillet, making sure the fish is well-coated.
Scatter the halved cherry tomatoes around the cod fillets in the baking dish. Drizzle with olive oil and sprinkle with black pepper and garlic powder.
Bake for 15-20 minutes, or until the cod flakes easily with a fork and the tomatoes are softened.
Remove from the oven and garnish with fresh basil, if desired. Serve immediately.

Baked Cod with Pesto and Cherry Tomatoes is a low-sodium, flavorful dish that’s perfect for a light, healthy Sunday dinner. The pesto provides a fresh and herbal depth to the cod, while the juicy cherry tomatoes add sweetness and moisture. This dish is not only delicious but also packed with nutrients, making it a great choice for a balanced meal. The simplicity of the ingredients makes this recipe both easy and quick to prepare, ensuring you have more time to enjoy the flavors of this Mediterranean-inspired feast.

Cod with Avocado Mango Salsa

Cod with Avocado Mango Salsa is a vibrant and flavorful low-sodium dish that’s perfect for a sunny Sunday meal. The tender, pan-seared cod is complemented by a refreshing and tangy salsa made with ripe avocado, sweet mango, and a touch of lime juice. This meal is light, fresh, and packed with healthy fats, making it both satisfying and nutritious. Pair it with a side of rice or a light salad for a complete, wholesome meal.

Ingredients:

4 cod fillets (about 6 oz each)
1 tbsp olive oil
Fresh ground black pepper, to taste
1 ripe avocado, diced
1 ripe mango, peeled and diced
1/4 red onion, finely chopped
1 small jalapeño, seeded and minced (optional)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
1 tbsp olive oil (for the salsa)

Instructions:

Heat the olive oil in a large skillet over medium-high heat. Season the cod fillets with black pepper, then cook for about 3-4 minutes per side, until the fish is golden brown and cooked through. Remove from the skillet and set aside.
While the cod cooks, prepare the salsa. In a bowl, combine the diced avocado, mango, red onion, jalapeño (if using), lime juice, cilantro, and olive oil. Stir gently to combine.
Serve the cod fillets with a generous spoonful of the avocado mango salsa on top.

Cod with Avocado Mango Salsa is a bright, refreshing dish that combines the mild flavor of cod with the sweet, creamy texture of avocado and mango. The salsa adds a tangy and zesty element that perfectly balances the fish, while the lime and cilantro bring a fresh kick. This low-sodium meal is an excellent choice for a light yet satisfying Sunday dinner. It’s not only delicious but also packed with heart-healthy fats and vitamins, making it both a flavorful and nutritious way to end your week.

Grilled Cod Tacos with Cabbage Slaw

Grilled Cod Tacos with Cabbage Slaw is a fun and flavorful low-sodium meal perfect for a relaxed Sunday. The grilled cod is tender and slightly smoky, paired with a tangy cabbage slaw that adds crunch and freshness. These tacos are easy to assemble and can be customized with your favorite toppings. Whether served for a family dinner or a casual gathering, these tacos are sure to impress with their vibrant flavors and light yet satisfying profile.

Ingredients:

4 cod fillets (about 6 oz each)
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
Fresh ground black pepper, to taste
8 small corn tortillas
2 cups shredded cabbage
1/4 cup fresh cilantro, chopped
1/4 cup low-fat plain yogurt or sour cream
1 tbsp lime juice
1 small red onion, finely chopped
1 avocado, sliced (optional for topping)

Instructions:

Preheat the grill to medium-high heat. Brush the cod fillets with olive oil and season with cumin, paprika, garlic powder, and black pepper.
Grill the cod fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and break into large chunks.
While the fish is grilling, prepare the cabbage slaw. In a bowl, combine the shredded cabbage, cilantro, yogurt, lime juice, and red onion. Toss to combine and season with black pepper.
Warm the tortillas on the grill or in a dry skillet for about 30 seconds on each side.
To assemble the tacos, place a few chunks of grilled cod on each tortilla, top with cabbage slaw, and add slices of avocado if desired. Serve immediately.

Grilled Cod Tacos with Cabbage Slaw are a fresh and vibrant dish that’s perfect for a Sunday dinner or casual get-together. The grilled cod is full of smoky flavor, while the cabbage slaw adds a crisp, tangy contrast. With the addition of creamy avocado, these tacos are not only delicious but also nutritious, offering a healthy dose of fiber and healthy fats. This low-sodium recipe provides a satisfying meal that’s light yet flavorful, making it an excellent choice for a health-conscious but tasty weekend meal.

Cod with Lemon and Dill Quinoa Pilaf

Cod with Lemon and Dill Quinoa Pilaf is a nourishing and aromatic low-sodium dish, combining the mild flavor of cod with the zesty freshness of lemon and dill. Served over a bed of fluffy quinoa pilaf, this meal is light, satisfying, and full of texture. The quinoa, packed with protein and fiber, complements the tender cod beautifully, making this dish a perfect choice for anyone looking for a quick, healthy Sunday dinner that doesn’t compromise on flavor.

Ingredients:

4 cod fillets (about 6 oz each)
1 cup quinoa
2 cups water or low-sodium vegetable broth
1 lemon, sliced and juiced
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp olive oil, divided
Fresh ground black pepper, to taste
1 small onion, diced
2 cloves garlic, minced
1/2 cup cucumber, diced (optional)

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring the water or broth to a boil. Add the quinoa, reduce the heat, and cover. Simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
While the quinoa cooks, heat 1/2 tablespoon of olive oil in a skillet over medium heat. Season the cod fillets with black pepper and cook for about 3-4 minutes per side, until the fish flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the diced onion and garlic for 2-3 minutes until softened. Add the cooked quinoa to the skillet and stir in the lemon juice, lemon slices, and fresh dill. Mix to combine, and season with black pepper.
Serve the cod fillets on top of the lemon-dill quinoa pilaf. Garnish with diced cucumber, if desired, and serve immediately.

Cod with Lemon and Dill Quinoa Pilaf is a light, nutritious dish that brings together simple, fresh ingredients in a flavorful way. The mild cod is complemented perfectly by the tangy lemon and aromatic dill, while the quinoa pilaf offers a hearty, protein-packed base. This low-sodium recipe is not only healthy but also satisfying, making it a wonderful choice for a Sunday dinner. The addition of cucumber adds an optional refreshing crunch, rounding out the dish for a well-balanced, easy-to-make meal.

Cod and Veggie Stir-Fry with Brown Rice

Cod and Veggie Stir-Fry with Brown Rice is a vibrant, healthy, and low-sodium meal that combines the light, flaky cod with a colorful mix of fresh vegetables. Stir-fried with a bit of olive oil and a drizzle of low-sodium soy sauce, this dish is full of flavor without being overly salty. Served over brown rice, it provides a balanced combination of lean protein, fiber, and nutrients. It’s the perfect option for a quick and wholesome Sunday dinner.

Ingredients:

4 cod fillets (about 6 oz each), cut into chunks
1 cup brown rice
2 cups water or low-sodium vegetable broth
2 tbsp olive oil, divided
1 bell pepper, sliced
1 small zucchini, sliced
1 carrot, julienned
1 cup broccoli florets
2 tbsp low-sodium soy sauce
1 tsp sesame oil (optional)
Fresh ground black pepper, to taste
1 tbsp fresh green onions, chopped (optional for garnish)

Instructions:

Cook the brown rice according to package instructions, using water or low-sodium vegetable broth for extra flavor.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chunks of cod and cook for 3-4 minutes until the fish is golden brown on all sides and cooked through. Remove the cod from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the bell pepper, zucchini, carrot, and broccoli for 5-6 minutes, until the vegetables are tender-crisp.
Return the cooked cod to the skillet and drizzle with low-sodium soy sauce and sesame oil. Stir everything together and cook for an additional 1-2 minutes, allowing the flavors to meld.
Serve the stir-fry over the cooked brown rice and garnish with fresh green onions, if desired.

Cod and Veggie Stir-Fry with Brown Rice is a nutritious and delicious low-sodium meal that’s packed with vibrant vegetables and tender cod. The stir-frying technique preserves the freshness of the veggies, while the soy sauce adds a savory depth without overwhelming the dish with salt. The brown rice provides a hearty base, making this dish a well-rounded and satisfying Sunday dinner. This quick and easy recipe is perfect for anyone looking to enjoy a flavorful, healthy, and low-sodium meal without sacrificing taste.

Baked Cod with Garlic Herb Couscous

Baked Cod with Garlic Herb Couscous is a simple yet flavorful low-sodium dish that’s perfect for a Sunday dinner. The tender, flaky cod is seasoned with a blend of garlic, lemon, and fresh herbs, then baked to perfection. Paired with garlic-infused couscous, this meal is both quick and delicious, offering a light yet satisfying combination of protein and carbs. It’s a balanced dish that brings out the best in both the cod and couscous, making it an ideal option for a health-conscious family dinner.

Ingredients:

4 cod fillets (about 6 oz each)
1 cup couscous
1 1/4 cups low-sodium vegetable broth or water
2 tbsp olive oil, divided
2 cloves garlic, minced
1 lemon, zested and juiced
1 tbsp fresh parsley, chopped
1 tsp dried thyme
Fresh ground black pepper, to taste

Instructions:

Preheat the oven to 375°F (190°C). Lightly grease a baking dish and place the cod fillets in it.
In a small bowl, mix 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, thyme, and black pepper. Drizzle the mixture over the cod fillets, ensuring the fish is evenly coated.
Bake the cod for 12-15 minutes or until the fish flakes easily with a fork and is cooked through.
While the cod bakes, prepare the couscous. In a saucepan, bring the vegetable broth or water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Stir in the remaining olive oil and fresh parsley to the couscous.
Serve the baked cod fillets on a bed of garlic herb couscous and garnish with additional parsley if desired.

Baked Cod with Garlic Herb Couscous is a light yet flavorful dish that’s perfect for a low-sodium Sunday dinner. The cod is delicately seasoned with garlic, lemon, and thyme, creating a fragrant and savory flavor profile that complements the simple couscous. The couscous adds a wonderful texture and a subtle garlic flavor, making this dish both satisfying and nutritious. This recipe is a great way to enjoy a healthy, low-sodium meal without sacrificing taste, and it’s quick enough for a weeknight dinner or leisurely weekend meal.

Cod with Roasted Vegetables and Lemon Vinaigrette

Cod with Roasted Vegetables and Lemon Vinaigrette is a wholesome and colorful dish that combines the mild flavor of cod with a medley of roasted vegetables. The roasted vegetables—carrots, sweet potatoes, and bell peppers—add a rich, caramelized sweetness that pairs beautifully with the tender cod. The light lemon vinaigrette ties everything together, adding a refreshing tang. This low-sodium meal is perfect for a Sunday dinner when you’re craving a nutritious, flavorful dish that’s easy to prepare.

Ingredients:

4 cod fillets (about 6 oz each)
2 carrots, peeled and cut into rounds
2 medium sweet potatoes, peeled and diced
1 bell pepper, chopped
2 tbsp olive oil, divided
Fresh ground black pepper, to taste
1 tbsp fresh thyme, chopped
1/4 cup lemon juice (about 1 lemon)
1 tbsp Dijon mustard
1 tsp honey (optional)
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes, carrots, and bell peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with black pepper, and toss to coat.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
While the vegetables roast, season the cod fillets with black pepper and thyme. Heat the remaining olive oil in a large skillet over medium-high heat.
Add the cod fillets to the skillet and cook for 3-4 minutes per side, until golden and cooked through.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey (if using), and a pinch of black pepper to create the vinaigrette.
Once the vegetables are done, serve the roasted vegetables with the cod fillets on top. Drizzle with lemon vinaigrette and garnish with fresh parsley.

Cod with Roasted Vegetables and Lemon Vinaigrette is a flavorful, well-rounded low-sodium meal that’s both satisfying and nutritious. The roasted vegetables add natural sweetness and depth of flavor, which pairs perfectly with the delicate cod. The tangy lemon vinaigrette adds a refreshing contrast, elevating the entire dish. This meal is a great option for a Sunday dinner when you want a comforting, wholesome dish that’s quick and easy to prepare. It’s low in sodium but high in flavor, making it a perfect choice for those looking to enjoy a healthy yet delicious meal.

Pan-Seared Cod with Tomato Basil Salad

Pan-Seared Cod with Tomato Basil Salad is a light, fresh, and low-sodium dish that pairs the delicate flavor of pan-seared cod with a vibrant, tangy salad of tomatoes and basil. The cod is simply seasoned and seared to a crispy golden finish, while the salad brings a burst of color and flavor to the dish with fresh, juicy tomatoes, fragrant basil, and a drizzle of olive oil and balsamic vinegar. This quick and healthy dish is perfect for a light Sunday meal that is both satisfying and nutritious.

Ingredients:

4 cod fillets (about 6 oz each)
1 tbsp olive oil, divided
Fresh ground black pepper, to taste
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1 tbsp balsamic vinegar
1 tsp olive oil (for the salad)
1 lemon, for garnish

Instructions:

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the cod fillets with black pepper and place them in the skillet.
Cook the cod for 3-4 minutes per side, until golden brown and cooked through. Remove from heat and set aside.
In a bowl, combine the halved cherry tomatoes, fresh basil, balsamic vinegar, and 1 teaspoon of olive oil. Toss gently to combine.
To serve, place the pan-seared cod fillets on plates and top with the tomato basil salad. Garnish with a wedge of lemon for an extra burst of citrus.

Pan-Seared Cod with Tomato Basil Salad is a delightful low-sodium dish that’s perfect for a Sunday meal. The pan-seared cod is crispy on the outside and tender on the inside, while the fresh tomato basil salad adds a burst of flavor with every bite. The combination of the juicy tomatoes, aromatic basil, and tangy balsamic vinegar creates a light yet satisfying contrast to the cod. This meal is simple to prepare, refreshing, and low in sodium, making it an excellent option for those who want to enjoy a delicious, health-conscious dish.

Note: More recipes are coming soon!

30+ Delicious Sunday Low-Sodium Cod Recipes for a Flavorful Dinner