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Easy Baked Cod

An Easy Baked Cod recipe perfect for a healthy, high protein, lean dinner any night of the week. Season it up with your favorite seasonings for a delicious, nourishing meal!

In hot pursuit of an ultra nutritious dinner recipe that gives you intense health benefits without much effort? 

Welcome, m’dear, to that very recipe!

Baked cod is your ticket to an easy, pleasy evening in. You get a healthy dinner that is somewhat fancy that requires hardly any time! If you’re up on the news, you already know The Rock eats a boat load of cod to feed those muscles! Let’s talk more about the nutrient profile.

Health Benefits of Cod:

Did you know cod is super high in protein and super low in fat? If you’re looking to up your protein game and are conscious of your fat intake, cod is a marvelous lean protein source. Plus, you get vitamins and minerals (specifically, Vitamin B12, Vitamin B6, selenium, and phosphorous), making cod nutrient-dense fuel for your body.

6 ounces of cod contains 30 grams of protein, 140 calories, 0 grams of carbohydrate, and just over 1 gram of fat.

Can you even believe it??

The small amount of fat the cod does have is rich in omega-3 fatty acids (as opposed to omega-6), which is marvelous for brain health, hormone health, digestion, etc. In addition, cod is lower in mercury than many other types of fish or seafood (like tuna).

Aside from its health benefits, I love that cod is very light and subtle in flavor (in other words, it’s not fishy), which makes it very easy to flavor to your heart’s delight.

Baked Cod Recipe - low fat, high protein, The Rock's meal of choice

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Cod Salad with Basil-Walnut Pesto (Keto, Low-FODMAP)

Cod salad with basil-walnut pesto is so easy to make and a quick and delicious dinner that can be prepared any night of the week. This healthy recipe is all-things low-carb, low-FODMAP, paleo, keto, and Whole30.

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

As we all know, I’m a major salmon lover. Just check out my extensive salmon archives

In spite of the fact that I can put my Teriyaki Salmon Bowls, Mediterranean Salmon, and Pesto Salmon in Parchment Paper on repeat over and over, I’ve made it my mission to branch out to the other fishies.

Enter: Cod.

It’s no salmon, but it’ll do 😉

What I love about cod is it absorbs flavor of marinades really well, as it has a subtle, buttery flavor. For this recipe, I whipped up an easy coconut milk-based marinade using full-fat canned coconut milk, fresh basil, ginger, and lemongrass.

The result is magnificent! If you have your own favorite marinade, you can always whip that up instead, or just drizzle the fish with some avocado oil and lemon juice and a sprinkle of sea salt and call it bueno.

Serving the cod salad  with cherry tomatoes, avocado, and roasted pumpkin seeds, along with a homemade basil-walnut pesto as the dressing takes this fishuation (<- get it? fish…situation…buhdumching…??) up another 17k notches.

So let’s do it already!

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