Low Carb Baked Cod

This low carb baked cod recipe made with Atlantic cod and garlic herb butter is sure to become a favorite dinner. One of the reasons it is a favorite recipe I go back to again and again is because of how quickly it comes together and how taste it is.

Low Carb Baked Cod

I realize that all fish, including cod, is low carb. However, there are so many things we do to fish dishes to improve the flavor that we end up adding extra carbs that don’t need to be there. With this recipe, you can bake it in the oven, in a foil wrap, which just infuses all of the flavors of the garlic herb butter sauce and spices that you don’t need any breading.

The general rule of thumb for cod is that it’s a white fish that’s very flaky and has a mild taste. Because of that, it absorbs all of the seasonings you cook it with. The garlic herb butter sauce works outstandingly with this cut of fish.

Speaking of white fish, that’s an integral ingredient in cioppino seafood stew. So if you have leftover cod, you can use it to make this classic Italian stew, which also features clams and mussels.

Ingredients

This recipe has two sets of ingredients. One is for the garlic herb butter you’ll cook with the fish. The second is for the fish itself, plus seasonings.

Garlic Herb Butter

• 6 tablespoons unsalted butter softened
• 1 1/2 teaspoons garlic finely minced
• 1 teaspoon fresh parsley finely chopped
• 1 teaspoon fresh thyme leaves
• 2 teaspoons fresh basil finely chopped
• ¼ teaspoon sea salt

For Fish

• 2 tablespoons coconut oil extra virgin
• 6 4-ounce Atlantic Cod Filets
• Sea salt and black pepper to taste
• freshly chopped parsley to garnish

Instructions

• Preheat the oven to 375 F.
• Prepare the garlic-herb butter by combining all ingredients in a medium-sized bowl. Stir until the garlic, herbs and salt are evenly distributed throughout the softened butter.
• Transfer the butter mixture to the center of a sheet of plastic wrap and form it into a log. Wrap tightly and place inside the refrigerator for 15-20 minutes to become firm.
• Pat cod filets dry with a paper towel and season both sides with salt and black pepper, to taste.
• Take a sheet of aluminum foil and add the cod filets. Remove the log of garlic herb butter from the refrigerator, take it out of its plastic wrapping and nestle on top of the cod.
• Wrap the aluminum so you’ve created an envelope, place it on a baking sheet and bake on the center rack for 15 minutes.
• Once cooked, transfer fillets to individual serving plates. Drizzle with melted herb butter from the foil packets and garnish with fresh chopped parsley, if desired.
• Serve immediately with a vegetable side, such as asparagus in the air fryer.
• Enjoy!

Notes

If you’d rather not bake the cod, you can use a cast iron skillet to cook and sear the fish. Just be careful when you’re flipping the fish as it breaks apart easily. These meat-turner spatula tongs come in really handy for flipping delicate meats or pancaked etc so there’s no breaking and oil is not splashed everywhere when flipping.

This recipe calls for cod, a white fish. But, truth be told, you could use any white fish if that’s what you happen to have on hand. This would include haddock and mahi mahi.

If you love this butter, you can make it ahead of time, keep it in your fridge and use it on all of your savory dishes.