Baked Herb-Crusted Cod with Lemon-Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender cod filets baked with a fragrant herb crust served atop fresh lemon-infused zucchini noodles for a light, Whole30-compliant dinner. This Whole30 recipe (gluten free), ready in about 30 minutes, pairs cod fillets, olive oil, garlic cloves 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 4 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped parsley, 1 tbsp chopped basil, 1 tsp lemon zest, 1 tsp sea salt, and 1/2 tsp black pepper. Spread half of this mixture evenly on the bottom of a baking dish.
  2. Step 2: Place 4 cod fillets in the dish and brush the remaining herb mixture evenly over the top of the fish. Bake uncovered for 12-15 minutes until fish is opaque and flakes easily with a fork.
  3. Step 3: While fish bakes, heat a large skillet over medium heat. Add spiralized noodles from 3 zucchinis and toss with 2 tbsp freshly squeezed lemon juice and a pinch of red pepper flakes. Cook for 2-3 minutes, stirring frequently until noodles are just tender but not mushy.
  4. Step 4: Serve baked cod fillets over the lemon zucchini noodles immediately.

Frequently asked questions

How long does Baked Herb-Crusted Cod with Lemon-Zucchini Noodles take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Cod with Lemon-Zucchini Noodles?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Herb-Crusted Cod with Lemon-Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Cod with Lemon-Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Crusted Cod with Lemon-Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes