Lemon-Tarragon Baked Cod with Zucchini Noodles and Cherry Tomatoes

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

Lightly baked cod fillets infused with fresh lemon and tarragon, served over tender zucchini noodles tossed with blistered cherry tomatoes for a refreshing Whole30 seafood dish. This Whole30 recipe (gluten free, low carb), ready in about 35 minutes, pairs cod fillets, lemon juice, fresh tarragon leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Serves 4 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 cod fillets in a greased baking dish. Drizzle with 2 tbsp fresh lemon juice, 1 tbsp olive oil, and sprinkle with 2 tbsp chopped fresh tarragon, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for 12-15 minutes until the fish flakes easily with a fork.
  2. Step 2: While the cod bakes, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 pint halved cherry tomatoes, 1/2 tsp salt, and 1/4 tsp crushed red pepper flakes; cook for 4-5 minutes until tomatoes soften and blister.
  3. Step 3: Add 4 spiralized medium zucchinis to the skillet with the tomatoes. Toss and cook for 2-3 minutes until zucchini noodles just soften but remain slightly crisp. Remove from heat.
  4. Step 4: Plate the zucchini noodles and cherry tomatoes, then top with the baked cod fillets. Drizzle any pan juices over the top.

Frequently asked questions

How long does Lemon-Tarragon Baked Cod with Zucchini Noodles and Cherry Tomatoes take to make?

Total time is about 35 minutes (15 min prep + 20 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 Lemon-Tarragon Baked Cod with Zucchini Noodles and Cherry Tomatoes?

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 Lemon-Tarragon Baked Cod with Zucchini Noodles and Cherry Tomatoes?

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 Lemon-Tarragon Baked Cod with Zucchini Noodles and Cherry Tomatoes 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 Lemon-Tarragon Baked Cod with Zucchini Noodles and Cherry Tomatoes gluten free?

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

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