Baked Cod with Tomato-Olive Salsa and Zucchini Noodles

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Mild cod fillets baked with a vibrant tomato and olive salsa served atop lightly sautéed zucchini noodles for a fresh and light Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten-free), ready in about 30 minutes, pairs cod fillets, cherry tomatoes, kalamata olives 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) cod fillets
1.5 cups, quartered cherry tomatoes
1/2 cup, pitted and sliced kalamata olives
1/4 cup, chopped fresh parsley
1 tsp lemon zest
2 tbsp, freshly squeezed lemon juice
2 cloves, minced garlic cloves
3 medium, spiralized into noodles zucchini
4 tbsp, divided olive oil
1.5 tsp, divided sea salt
1 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 400°F. Place 4 cod fillets (6 oz each) in a baking dish and drizzle with 1 tbsp olive oil. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: In a medium bowl, combine 1.5 cups quartered cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 cup chopped fresh parsley, 1 tsp lemon zest, 2 tbsp fresh lemon juice, and 2 minced garlic cloves. Toss gently and spoon evenly over the cod fillets.
Step 3: Bake cod with salsa for 12-15 minutes until fish flakes easily with a fork.
Step 4: While cod bakes, heat remaining 3 tbsp olive oil in a large skillet over medium heat. Add 3 spiralized medium zucchinis and sauté for 3-4 minutes until noodles are tender but not mushy. Season with 1 tsp sea salt and 3/4 tsp black pepper.
Step 5: Divide zucchini noodles among plates and top with baked cod and tomato-olive salsa. Serve immediately for a bright, Whole30-friendly seafood meal.