Baked Cod with Cilantro-Lime Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked cod fillets topped with a refreshing avocado salsa bursting with cilantro, lime, and jalapeño for a bright Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs cod fillets, avocado, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 cod fillets (6 oz each) and brush both sides with 1 tbsp olive oil. Season with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Place fillets on a lined baking sheet.
  2. Step 2: Bake the cod for 12-15 minutes until the fish flakes easily with a fork and is opaque all the way through.
  3. Step 3: While the cod bakes, prepare the salsa by combining 1 large diced avocado, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1 small seeded and finely chopped jalapeño, 1/4 cup finely diced red onion, remaining 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Toss gently to combine.
  4. Step 4: Remove cod from the oven and spoon the cilantro-lime avocado salsa evenly over each fillet. Serve immediately for a bright, Whole30-compliant seafood dinner.

Frequently asked questions

How long does Baked Cod with Cilantro-Lime Avocado Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Cilantro-Lime Avocado Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cod with Cilantro-Lime Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Cilantro-Lime Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cod with Cilantro-Lime Avocado Salsa whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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