Cod Salad Recipes

Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

WEBAug 17, 2020 · The Best Cod features Parmesan, garlic butter and lemon! This is my most popular recipe! It's gluten free, low carb, keto friendly …

1. Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
2. Wash the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
3. Rinse the parsley and pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
4. Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.

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Cod Salad with BasilWalnut Pesto (Keto, LowFODMAP)

WEBAug 25, 2023 · Cod salad with basil-walnut pesto is so easy to make and a quick and delicious dinner that is low-carb, low-FODMAP, paleo, …

1. Prepare the marinade by combining all ingredients in a small blender and blend until combined. Place fish in a sealable container or bag with the marinade and allow it to marinate at least 15 minutes, up to 8 hours.
2. When you’re ready to bake the cod, preheat the oven to 350 degrees F. Transfer the fish, along with the marinade, to a casserole dish. Bake on the center rack of the preheated oven 20 to 30 minutes, until fish is completely white in the center and cooked through.
3. Spread walnuts on a baking sheet and roast at 375 degrees for 5 to 8 minutes, just until golden-brown. Allow walnuts to cool completely then transfer them to a food processor. Add the basil, lemon juice and sea salt and pulse until chopped. Leave the food processor on and stream the oil through the opening in the top. Use the amount of oil you like for your desired consistency.
4. Add desired amount of greens to a large serving bowl. Toss in desired amount of pesto sauce and use two wooden spoons or salad tossers to toss together until greens are well-coated in pesto sauce.

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