Baked Cod with Rosemary-Olive Oil

By AislePrompt Editorial · ·

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.

Delicate cod fillets baked in a fragrant rosemary-infused olive oil bath that creates a tender crust while locking in moisture. This Mediterranean-inspired seafood recipe (keto), ready in about 23 minutes, pairs cod fillets, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 13 min Serves 4 Mediterranean cuisine 295 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Place cod fillets on the prepared baking sheet, then drizzle with 3 tbsp olive oil, 1 tbsp fresh rosemary, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  3. Step 3: Top each fillet with 1 lemon slice and gently press to adhere.
  4. Step 4: Bake for 12-14 minutes until cod flakes easily with a fork and edges are lightly golden.

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