Baked Cod with Tomato-Cilantro Salsa and Roasted Cauliflower

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 drafted and published.

Tender cod fillets baked with a zesty tomato and cilantro salsa, paired with roasted cauliflower florets for a fresh, Whole30-compliant seafood dinner. This Mediterranean Whole30 recipe (gluten free), ready in about 40 minutes, pairs cod fillets, cherry tomatoes, and fresh cilantro for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 30 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) cod fillets
1 cup cherry tomatoes
1/4 cup chopped fresh cilantro
2 tbsp lime juice
4 cups cauliflower florets
4 tbsp olive oil
1 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground cumin

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Instructions

Step 1: Preheat oven to 400°F. Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, then spread on a baking sheet and roast for 25 minutes until golden and tender.
Step 2: Meanwhile, finely dice 1 cup cherry tomatoes and mix in a bowl with 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Season with a pinch of sea salt and stir gently.
Step 3: Lightly oil a baking dish with 2 tbsp olive oil. Place 4 cod fillets (6 oz each) in the dish and season each with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin.
Step 4: Bake cod for 12-15 minutes until opaque and flakes easily with a fork. Remove from oven and spoon the tomato-cilantro salsa evenly over each fillet.
Step 5: Serve cod with the roasted cauliflower on the side for a vibrant, Whole30-friendly meal.