Baked Cod with Tomato-Avocado Relish and Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender baked cod fillets topped with a fresh tomato and avocado relish, served over lightly sautéed zucchini noodles for a light Whole30 seafood dish. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs (6 oz each) cod fillets, halved cherry tomatoes, medium, diced avocado 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 pieces (6 oz each) cod fillets
• 1 1/2 cups, halved cherry tomatoes
• 1 medium, diced avocado
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh basil
• 2 tbsp, freshly squeezed lemon juice
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 3 large, spiralized into noodles medium zucchini
• 1 clove, minced garlic clove

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 cod fillets (6 oz each) on a parchment-lined baking sheet. Drizzle 1 tbsp olive oil over the fillets and season with 1 tsp sea salt and 1/4 tsp black pepper. Bake for 12-15 minutes until fish is opaque and flakes easily with a fork.
2. Step 2: Meanwhile, in a bowl, combine 1 1/2 cups halved cherry tomatoes, 1 diced medium avocado, 2 tbsp finely chopped red onion, 2 tbsp chopped fresh basil, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently to make the relish.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 3 spiralized large zucchinis and 1/2 tsp sea salt, sautéing for 3-4 minutes until just tender but still slightly crisp.
4. Step 4: To serve, divide zucchini noodles among plates, top with baked cod fillets, and spoon tomato-avocado relish over the top for a fresh, Whole30-friendly seafood entrée.