Baked Cod with Lemon-Cilantro Chimichurri and Cauliflower Rice

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist baked cod fillets topped with a vibrant lemon-cilantro chimichurri sauce served alongside fluffy cauliflower rice for a refreshing Whole30 seafood meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs cod fillets, cauliflower florets, 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.

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Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) cod fillets
1 medium head (about 4 cups riced) cauliflower florets
1/2 cup packed leaves fresh cilantro
1/4 cup packed leaves fresh parsley
3 garlic cloves
3 tbsp freshly squeezed lemon juice
5 tbsp, divided olive oil
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp ground cumin

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Instructions

Step 1: Preheat oven to 400°F. Place 4 cod fillets on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Bake for 12-15 minutes until fish is opaque and flakes easily with a fork.
Step 2: While cod bakes, pulse 1 medium cauliflower head cut into florets in a food processor until it resembles rice (about 4 cups). Heat 2 tbsp olive oil in a large skillet over medium heat, add cauliflower rice, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp ground cumin. Sauté for 5-7 minutes until tender but not mushy.
Step 3: To make chimichurri, combine 1/2 cup fresh cilantro leaves, 1/4 cup fresh parsley leaves, 3 garlic cloves, 3 tbsp lemon juice, and 2 tbsp olive oil in a blender or food processor. Blend until finely chopped but still textured.
Step 4: Plate the baked cod fillets and spoon generous amounts of lemon-cilantro chimichurri over them. Serve alongside the warm cauliflower rice.