Baked Cod with Tomato-Avocado Salsa and Cilantro-Lime Cauliflower Rice

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.

Flaky baked cod topped with a fresh tomato-avocado salsa served alongside zesty cilantro-lime cauliflower rice for a bright Whole30 meal. This Latin American-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs cod fillets, cherry tomatoes, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 380 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 and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Place fillets on a parchment-lined baking sheet and bake for 12-15 minutes until fish flakes easily with a fork.
  2. Step 2: Meanwhile, combine 1 cup quartered cherry tomatoes, 1 diced medium avocado, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl. Gently toss and set aside to let flavors meld.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 4 cups cauliflower rice, 1/2 tsp ground cumin, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp lime juice. Cook, stirring frequently, for 5-6 minutes until cauliflower is tender but not mushy.
  5. Step 5: Stir in remaining 2 tbsp chopped cilantro and remove from heat.
  6. Step 6: Serve the baked cod topped with tomato-avocado salsa alongside cilantro-lime cauliflower rice immediately.

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