Garlic Herb Baked Cod with Zucchini Noodles
Light and flavorful cod baked with garlic and herbs, served over a bed of fresh zucchini noodles for a low-carb, high-fiber meal.
Nutrition per serving
Ingredients
- 4 (6 oz) cod fillets
- 2 medium zucchini, spiralized
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- Optional: Lemon wedges for serving
Portion guidance
Serve one cod fillet with half of the zucchini noodles.
Step-by-step method
- 1
Preheat oven to 400°F (200°C).
- 2
Place cod fillets on a lightly oiled baking sheet. Drizzle with 1 tbsp olive oil and season with minced garlic, oregano, basil, salt, and pepper.
- 3
Bake for 12-15 minutes, or until cod is opaque and flakes easily.
- 4
While cod is baking, toss zucchini noodles with the remaining 1 tbsp olive oil, salt, and pepper.
- 5
Serve baked cod over a bed of zucchini noodles. Squeeze fresh lemon juice over the top if desired.
Smart substitutions
Swap
Cod
Haddock or tilapia
Swap
Zucchini noodles
Spaghetti squash or shirataki noodles
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Zucchini noodles are best fresh.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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