25+ Delicious Sunday Paleo Cod Fish Recipes for Your Perfect Dinner

Sundays are often synonymous with relaxation, family time, and the kind of meals that linger in your memory long after the table is cleared.

If you’re following a paleo diet or simply looking to enjoy a healthy, delicious, and easy-to-make meal, cod fish is a perfect option.

Packed with lean protein, healthy fats, and a mild flavor that pairs beautifully with countless seasonings, cod is a versatile choice for Sunday dining.

Whether you’re in the mood for something light, zesty, comforting, or adventurous, we have curated a collection of 25+ paleo cod fish recipes that are sure to delight your taste buds and elevate your weekend.

From baked cod infused with roasted garlic and lemon to flavorful cod tacos topped with mango salsa, our selection includes a variety of recipes that cater to different preferences and skill levels.

Whether you’re a seasoned cook or just starting out, these recipes are designed to be simple yet impressive, turning your Sunday meal into something extraordinary.

Get ready to explore recipes that celebrate fresh ingredients, bold flavors, and the kind of wholesome goodness that makes the paleo lifestyle both satisfying and enjoyable.

25+ Delicious Sunday Paleo Cod Fish Recipes for Your Perfect Dinner

Whether you’re serving up a cozy plate of baked cod with vegetables, enjoying cod tacos with a tropical twist, or diving into a hearty cod and sweet potato combo, these 25+ paleo cod fish recipes provide the perfect way to make your Sundays even more special.

They combine the best of health and flavor, ensuring that you and your family can enjoy delicious meals without compromising on your dietary goals.

From simple weeknight dinners to festive Sunday feasts, the versatility and nutritional benefits of cod make it an essential ingredient in your paleo cooking repertoire.

Lemon Herb Paleo Cod

This simple yet elegant dish highlights the natural flavors of cod with a bright, zesty lemon and a blend of fresh herbs. Perfect for a light Sunday meal, it pairs well with steamed vegetables or a crisp salad.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tsp garlic, minced
• 1 tsp dried oregano
• 1 tsp dried parsley
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cod fillets on a lined baking sheet. Drizzle with olive oil and lemon juice.
3. In a small bowl, mix the minced garlic, oregano, parsley, salt, and black pepper. Sprinkle this herb mixture evenly over the fillets.
4. Bake in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.
5. Serve hot with lemon wedges on the side.

The combination of lemon and herbs infuses the cod with freshness that elevates the dish without overwhelming the delicate flavors of the fish. The simplicity of the preparation ensures that it’s a dish you’ll return to again and again.

Crispy Coconut Paleo Cod

A crunchy, coconut crust adds texture and flavor to this Paleo-friendly fish recipe. This dish feels like a treat but stays in line with your health-conscious Sunday meal planning.

Ingredients:

• 4 cod fillets
• 1 cup shredded unsweetened coconut
• 1/2 cup almond flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Coconut oil, for frying
• Fresh cilantro, for garnish

Instructions:

1. Set up a breading station with three shallow bowls: one with almond flour mixed with garlic powder, paprika, salt, and black pepper; one with beaten eggs; and one with shredded coconut.
2. Dip each cod fillet first into the almond flour mixture, then into the eggs, and finally coat with the shredded coconut.
3. Heat coconut oil in a skillet over medium heat. Carefully place the breaded cod fillets in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
4. Transfer the fish to a paper towel-lined plate to remove excess oil and serve garnished with fresh cilantro.

The combination of crispy coconut and the mild, flaky cod is irresistible, offering a unique twist on a classic protein. The light, tropical flavor of coconut perfectly complements the fish, making this recipe perfect for a weekend refresh.

Spicy Tomato Basil Cod

This recipe packs a punch with the combination of ripe tomatoes, fresh basil, and a touch of heat. A great option for those looking to add a bit of bold flavor to their Sunday meal.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• Salt and black pepper, to taste
• Optional: A splash of white wine for deglazing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, add olive oil and sauté garlic until fragrant. Add the cherry tomatoes and cook for 3-4 minutes until they start to soften.
3. Stir in the basil, red pepper flakes, salt, and black pepper. Add a splash of white wine if using, and let it cook down for 2 minutes.
4. Place the cod fillets in a baking dish and spoon the tomato basil mixture evenly over the top.
5. Bake for 15-18 minutes or until the cod is cooked through and flakes easily with a fork.
6. Serve hot with additional fresh basil on top.

This dish’s flavor profile combines the sweetness of ripe tomatoes, the aromatic quality of basil, and a subtle kick from the red pepper flakes. It’s a hearty yet light dish that’s perfect for winding down your Sunday, offering a refreshing and balanced taste.

Garlic Butter Lemon Cod

This dish combines the richness of garlic butter with the brightness of lemon, enhancing the natural flavor of cod. It’s a simple yet luxurious meal that pairs beautifully with steamed asparagus or a fresh green salad.

Ingredients:

• 4 cod fillets
• 3 tbsp unsalted grass-fed butter, melted
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1/2 tsp dried dill
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix melted butter, minced garlic, lemon juice, lemon zest, dill, salt, and black pepper.
3. Place the cod fillets in a greased baking dish. Pour the garlic butter mixture evenly over the fillets.
4. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

The combination of garlic, lemon, and butter creates a delicate but rich flavor profile that complements the cod’s mild taste. This dish is elegant enough for a Sunday meal and quick enough to keep your weekend stress-free.

Paleo Cod with Avocado Salsa

For those looking to incorporate fresh and vibrant flavors into their Sunday meal, this recipe is ideal. The avocado salsa adds a creamy and tangy complement to the light, flaky cod.

Ingredients:

• 4 cod fillets
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the cod fillets with olive oil, paprika, salt, and black pepper. Place them on a baking sheet lined with parchment paper.
3. Bake the fillets for 12-15 minutes or until they are opaque and flake easily.
4. While the fish is baking, prepare the avocado salsa. In a bowl, mix the diced avocado, chopped tomatoes, red onion, cilantro, and lime juice. Gently toss to combine.
5. Once the cod is done, serve it topped with a generous spoonful of avocado salsa.

This dish offers a refreshing and satisfying combination of warm, seasoned cod and cool, tangy salsa. The creamy texture of avocado pairs perfectly with the subtle flavors of the cod, making each bite a delicious contrast of flavors and textures.

Paleo Cod en Papillote

Cooking cod en papillote (in parchment paper) is an easy and elegant way to infuse it with flavor while keeping it moist. This dish is perfect for a relaxed Sunday evening, requiring minimal cleanup.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1 zucchini, julienned
• 1 carrot, julienned
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut four large pieces of parchment paper and place one fillet in the center of each piece.
3. Drizzle each fillet with olive oil and season with salt, black pepper, thyme, and rosemary. Lay lemon slices, zucchini, and carrot on top of each fillet.
4. Fold the parchment paper over the fish and vegetables to create a sealed packet. Twist the ends to ensure it is fully closed.
5. Place the packets on a baking sheet and bake for 15-18 minutes or until the fish is tender and flakes easily.
6. Carefully open the packets, being cautious of the hot steam. Serve the fish with a sprinkle of fresh dill.

The en papillote method allows the flavors to meld and creates a tender, aromatic fish dish with vegetables. The result is a light, healthy meal that captures the essence of fresh, clean eating—perfect for a nourishing end to the weekend.

Paleo Cod with Garlic and Spinach

This hearty and nutritious dish pairs delicate cod with sautéed spinach and a hint of garlic for a well-rounded Sunday meal that’s packed with flavor and essential nutrients.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• Salt and black pepper, to taste
• 1/2 tsp lemon zest
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the cod fillets with salt and black pepper. Place them on a baking sheet lined with parchment paper.
3. In a skillet over medium heat, add 1 tbsp of olive oil and sauté the minced garlic until fragrant. Add the spinach and cook for 2-3 minutes or until wilted. Remove from heat and set aside.
4. Place the skillet with the spinach next to the cod fillets on the baking sheet.
5. Bake the fish and spinach in the oven for 12-15 minutes or until the cod is opaque and flakes easily with a fork.
6. Sprinkle lemon zest over the fish before serving and serve with lemon wedges on the side.

This dish balances the tender, flaky cod with the earthy flavor of spinach and the aromatic punch of garlic. The slight acidity from the lemon zest enhances the overall taste, making this a refreshing and satisfying Sunday meal.

Herb-Crusted Paleo Cod

This herb-crusted cod brings a sophisticated touch to your Sunday meal, combining the vibrant flavors of fresh herbs with a crisp texture. It’s perfect for those who enjoy a bit of crunch without sacrificing the dish’s health-conscious appeal.

Ingredients:

• 4 cod fillets
• 1/2 cup almond flour
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 egg, beaten
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Mix the almond flour, parsley, thyme, and minced garlic in a shallow dish. Season with salt and black pepper.
3. Dip each cod fillet into the beaten egg, allowing any excess to drip off, then press it into the herb mixture to coat evenly.
4. Heat olive oil in a large skillet over medium heat. Add the coated cod fillets and sear for 1-2 minutes per side until the crust starts to brown.
5. Transfer the fillets to a lined baking sheet and bake for 8-10 minutes, or until the fish is cooked through and flakes easily.
6. Serve with lemon wedges for a touch of brightness.

The herb crust gives the cod a satisfying crunch while maintaining its delicate flavor. This dish is an impressive yet simple way to elevate your Sunday dinner and makes for great leftovers.

Paleo Cod with Tomato and Olive Relish

Bright and tangy, this dish features cod topped with a Mediterranean-style tomato and olive relish. It’s light, satisfying, and perfect for anyone looking to enjoy bold flavors while sticking to a Paleo diet.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1 cup cherry tomatoes, quartered
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh basil, chopped
• 1 tbsp capers
• Juice of 1 lemon
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the cod fillets with salt and black pepper, and drizzle with olive oil. Place them in a greased baking dish.
3. In a mixing bowl, combine cherry tomatoes, kalamata olives, red onion, basil, capers, lemon juice, salt, and black pepper. Mix well.
4. Spoon the tomato and olive relish over the cod fillets.
5. Bake in the preheated oven for 15-18 minutes or until the cod is opaque and flakes easily with a fork.
6. Serve warm with a drizzle of extra olive oil if desired.

The tomato and olive relish adds a tangy and slightly salty contrast to the cod, creating a dish that’s full of character and perfect for a relaxed Sunday evening. The bright, bold flavors make it feel like a special occasion meal, ideal for savoring with a side of roasted vegetables or a simple green salad.

Paleo Baked Cod with Roasted Garlic and Lemon

This easy-to-make baked cod is infused with the warm, aromatic flavors of roasted garlic and lemon, making it a delightful and light Sunday meal that pairs perfectly with a side of sautéed greens or cauliflower rice.

Ingredients:

• 4 cod fillets
• 4 cloves garlic, peeled and whole
• 1 lemon, thinly sliced
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the garlic cloves on a piece of foil, drizzle with 1 tbsp of olive oil, and wrap tightly. Roast in the oven for 15 minutes.
3. Season the cod fillets with smoked paprika, salt, and black pepper. Drizzle with the remaining olive oil and place lemon slices on top.
4. After the garlic has roasted, remove it from the oven and let it cool slightly before adding it to the baking dish with the cod fillets.
5. Bake the cod for 12-15 minutes or until it’s opaque and flakes easily with a fork.
6. Serve with a sprinkle of fresh parsley and extra lemon wedges on the side.

The roasted garlic imparts a sweet and mellow flavor to the cod, while the lemon slices provide a hint of brightness. This dish is a wholesome choice that feels comforting yet refreshing—a perfect way to wind down your Sunday.

Paleo Cod Tacos with Mango Salsa

These paleo cod tacos are perfect for adding a bit of fun to your Sunday meal. The sweet and tangy mango salsa pairs wonderfully with the light and flaky fish, making these tacos an exciting and flavorful twist on a classic dish.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 1 mango, diced
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Paleo tortillas or lettuce wraps, for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the cod fillets with olive oil, cumin, chili powder, salt, and black pepper. Place them on a baking sheet lined with parchment paper.
3. Bake the cod for 10-12 minutes, or until the fish is cooked through and flakes easily.
4. While the fish is baking, prepare the mango salsa. In a bowl, mix the diced mango, red cabbage, red onion, cilantro, and lime juice. Gently toss to combine.
5. Warm the paleo tortillas or lettuce wraps in a skillet or oven.
6. To assemble, place a portion of the baked cod into each tortilla or wrap and top with a generous spoonful of mango salsa.

These cod tacos offer a perfect balance of sweet, savory, and spicy flavors. The mango salsa adds a bright and tropical twist, making them a light and exciting dish to enjoy on a Sunday. They are versatile, allowing for substitutions like avocado slices or a drizzle of paleo-friendly aioli for extra flavor.

Paleo Cod with Mediterranean Vegetables

This dish is a celebration of Mediterranean flavors, featuring a mix of tender cod fillets and vibrant vegetables seasoned with herbs and baked to perfection. It’s a nourishing and visually appealing Sunday meal.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and sliced
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh basil, chopped
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the zucchini, red bell pepper, cherry tomatoes, and black olives with 1 tbsp of olive oil, oregano, salt, and black pepper.
3. Arrange the vegetable mixture in a single layer on a baking sheet. Place the cod fillets on top and drizzle with the remaining olive oil.
4. Bake for 15-18 minutes or until the fish is cooked through and flakes easily.
5. Sprinkle the fresh basil over the dish before serving and add a lemon wedge on the side for a touch of citrus.

The combination of roasted Mediterranean vegetables with cod provides a symphony of flavors that are both rich and refreshing. This dish is satisfying but light, perfect for a balanced Sunday meal that’s full of color and texture.

Paleo Cod with Avocado Cilantro Lime Sauce

This refreshing and zesty cod recipe is topped with a creamy avocado cilantro lime sauce that adds a burst of flavor, perfect for a Sunday meal that’s light, nutritious, and satisfying.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 cup coconut yogurt or unsweetened almond yogurt
• 1 garlic clove
• 1/2 tsp cumin

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the cod fillets with olive oil, and season with salt and black pepper. Place on a baking sheet lined with parchment paper.
3. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
4. While the cod is baking, prepare the avocado cilantro lime sauce. In a blender or food processor, combine the avocado, cilantro, lime juice, coconut yogurt, garlic, and cumin. Blend until smooth and creamy.
5. Once the cod is cooked, spoon the avocado cilantro lime sauce over the fish and serve.

The rich, creamy avocado sauce with a hint of lime pairs beautifully with the mild, flaky cod. This dish is light yet indulgent and perfect for a Sunday when you want to enjoy something with a tropical twist.

Paleo Cod with Sweet Potato Fries

This dish makes for a delicious and hearty Sunday meal, combining the lightness of cod with the natural sweetness of baked sweet potato fries. It’s a complete and satisfying plate that’s perfect for families or solo indulgence.

Ingredients:

• 4 cod fillets
• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato fries with 1 tbsp of olive oil, paprika, garlic powder, salt, and black pepper. Spread them in a single layer on a baking sheet.
3. Bake the sweet potato fries for 15 minutes, flipping halfway through, until they are golden and crispy.
4. Meanwhile, season the cod fillets with the remaining olive oil, salt, and black pepper. Place them on a separate baking sheet lined with parchment paper.
5. Bake the cod fillets in the oven for 10-12 minutes, or until the fish is opaque and flakes easily.
6. Serve the cod alongside the sweet potato fries and garnish with fresh parsley.

The combination of the lightly seasoned cod and the warm, crispy sweet potato fries makes this dish both satisfying and nutritious. The natural sweetness of the sweet potatoes complements the mild cod perfectly, creating a balanced Sunday meal that’s both hearty and refreshing.

Paleo Cod with Spicy Cauliflower Rice

For those looking for a bit of a kick, this dish features cod paired with a spicy, flavorful cauliflower rice. This low-carb, nutrient-rich meal is ideal for a satisfying Sunday dinner that doesn’t compromise on taste.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 head of cauliflower, riced
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the cod fillets with 1 tbsp of olive oil, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Place on a baking sheet lined with parchment paper.
3. Bake the cod fillets for 12-15 minutes or until cooked through and flakes easily.
4. In a skillet over medium heat, add the remaining olive oil and sauté the diced onion and bell pepper until soft, about 2-3 minutes. Add the riced cauliflower and cook for another 5 minutes, stirring frequently. Season with salt, black pepper, and lime juice.
5. Serve the baked cod over the spicy cauliflower rice and garnish with fresh cilantro.

The bold flavors of the spiced cauliflower rice complement the cod’s delicate taste beautifully. This dish is a wonderful way to enjoy a full, flavorful meal that’s low in carbs but high in nutrition. The hint of lime adds brightness, making it a perfect addition to your Sunday table.

Note: More recipes​ are coming soon!