Craving Lemon Herb Cod with Zucchini Noodles that comes together in twenty minutes flat? This light yet satisfying dish pairs flaky fish with spiralized zucchini in a zesty garlic lemon sauce, giving you a weeknight dinner that tastes restaurant worthy without the wait. One pan, minimal prep, and a burst of summer flavor will have everyone asking for seconds.
Table of Contents
Why You’ll Love This Recipe
- Ready in just 20 minutes, perfect for busy weeknights when take-out tempts you
- Uses everyday ingredients like cod, zucchini, lemon, and garlic, so no special shopping trips
- Low carb yet filling; the lemon garlic butter coats each zoodle for big flavor without heaviness
- One skillet method means fewer dishes and a quick cleanup, giving you more time to relax
- Impressive enough for guests but easy enough for beginners, guaranteeing cooking confidence and happy eaters
Ingredients For Lemon Herb Cod with Zucchini Noodles
For the Cod
- 4 skinless cod fillets, about 6 oz each, patted dry
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Lemon Herb Sauce
- 2 tablespoons fresh lemon juice (roughly half a large lemon)
- 2 tablespoons low-sodium chicken or vegetable broth
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil or dill, your choice
- Pinch of red pepper flakes for gentle heat (optional)
For the Zucchini Noodles
- 3 medium zucchini, spiralized into “zoodles”
- 1 teaspoon olive oil
- ¼ teaspoon salt, plus extra to taste
Garnish (Optional but Recommended)
- Extra lemon wedges for serving
- Additional chopped herbs for a fresh pop at the table
How to Make Lemon Herb Cod with Zucchini Noodles
- Prep the fish
Pat each cod fillet completely dry with paper towels. Dry fish sears faster and prevents steaming. Sprinkle both sides with the salt, pepper, and lemon zest, then lightly rub with softened butter. - Heat the skillet
Place a large non-stick or stainless-steel skillet over medium-high heat for 2 minutes so the surface is evenly hot. Add the tablespoon of olive oil and swirl to coat. - Sear the cod
Lay the seasoned fillets in the hot pan presentation side down. Cook 3 to 4 minutes until the edges turn opaque and a golden crust forms. Flip gently with a thin spatula and cook another 2 to 3 minutes. Transfer the fish to a plate and tent loosely with foil to keep warm. - Build the sauce
Reduce heat to medium. Add minced garlic to the same skillet and stir 30 seconds until fragrant, watching closely to avoid burning. Pour in lemon juice and broth. Scrape up any browned bits with a wooden spoon; these add deep flavor. Simmer 1 minute until slightly reduced. - Finish with herbs
Stir in chopped parsley, basil or dill, and a pinch of red-pepper flakes if using. Taste and adjust seasoning, adding a small splash of broth if the sauce seems too thick. - Cook the zoodles
Push the sauce to one side of the pan. Add the extra teaspoon of olive oil and the spiralized zucchini. Sprinkle with the remaining salt and toss continuously for 1 to 2 minutes until just tender and bright green. Do not overcook; the noodles should stay crisp to avoid excess water. - Combine and heat through
Return the cod fillets to the skillet, nestling them on top of the zoodles. Spoon some sauce over each piece. Warm everything together for 1 minute so flavors meld. - Serve immediately
Divide zucchini noodles among plates, top with cod, and drizzle with the remaining lemon herb sauce. Garnish with extra herbs and lemon wedges for a fresh finish.
Serving and Storage Tips
Serving Suggestions
- Plate the zoodles in a shallow bowl, then rest the cod on top so the sauce pools around the edges.
- Add a simple green salad or sliced cherry tomatoes for extra color and crunch.
- Finish with a light sprinkle of grated Parmesan or toasted pine nuts if you like extra richness.
Storage and Reheating
- Cool leftovers to room temperature, then store in an airtight container in the fridge for up to two days.
- Reheat gently in a covered skillet over medium-low heat with a splash of broth or water until warmed through.
- Avoid microwaving at high power as it can toughen the fish; use 50 percent power in short bursts if a microwave is your only option.
Helpful Notes
- Choosing cod
Fresh, firm fillets give the best texture. If you use frozen cod, thaw it overnight in the fridge and pat it very dry before cooking. - Keeping zoodles crisp
After spiralizing, lightly salt the zucchini and let it sit in a colander for ten minutes. This draws out extra moisture, so the noodles stay firm. - Flavor boosters
Swap parsley for cilantro or dill for a different herbal note. A splash of white wine in place of broth adds depth and a gentle sweetness. - Heat control
Medium-high heat is key for a golden crust. If the pan starts to smoke, lower the flame a touch to avoid burning the butter. - Make-ahead tip
Mix the lemon herb sauce in a small jar up to two days early and keep it chilled. Shake well before using. - Allergy swap
For dairy-free diners, replace butter with an equal amount of olive oil. - Serving for kids
Cut the cooked cod into bite-sized pieces and twirl the zoodles on a fork for an easy, kid-friendly plate. - Double the batch
Cooking for a crowd? Use a large griddle or two skillets so the fish sears instead of steams.
Conclusion
This lemon herb cod with zucchini noodles checks every box for a winning meal. It is fast, light, and loaded with bright flavor, yet still filling enough to satisfy. With one skillet and everyday ingredients, you can serve a restaurant-worthy plate any night of the week.
Tried it? Drop a quick comment below and add your star rating so others know how it went. Snap a photo and share on Pinterest or Facebook to inspire friends and family. What twist did you add—extra herbs, a sprinkle of cheese, or something entirely new? Let us know in the comments and keep the ideas flowing.
Lemon Herb Cod with Zucchini Noodles
Ingredients
For the Cod
- 4 skinless cod fillets about 6 oz each, patted dry
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter softened
- 1 teaspoon finely grated lemon zest
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Lemon Herb Sauce
- 2 tablespoons fresh lemon juice roughly half a large lemon
- 2 tablespoons low-sodium chicken or vegetable broth
- 2 garlic cloves minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil or dill your choice
- Pinch of red pepper flakes for gentle heat optional
For the Zucchini Noodles
- 3 medium zucchini spiralized into “zoodles”
- 1 teaspoon olive oil
- ¼ teaspoon salt plus extra to taste
Garnish (Optional but Recommended)
- Extra lemon wedges for serving
- Additional chopped herbs for a fresh pop at the table
Instructions
Prep the fish
- Pat each cod fillet completely dry with paper towels. Dry fish sears faster and prevents steaming. Sprinkle both sides with the salt, pepper, and lemon zest, then lightly rub with softened butter.
Heat the skillet
- Place a large non-stick or stainless-steel skillet over medium-high heat for 2 minutes so the surface is evenly hot. Add the tablespoon of olive oil and swirl to coat.
Sear the cod
- Lay the seasoned fillets in the hot pan presentation side down. Cook 3 to 4 minutes until the edges turn opaque and a golden crust forms. Flip gently with a thin spatula and cook another 2 to 3 minutes. Transfer the fish to a plate and tent loosely with foil to keep warm.
Build the sauce
- Reduce heat to medium. Add minced garlic to the same skillet and stir 30 seconds until fragrant, watching closely to avoid burning. Pour in lemon juice and broth. Scrape up any browned bits with a wooden spoon; these add deep flavor. Simmer 1 minute until slightly reduced.
Finish with herbs
- Stir in chopped parsley, basil or dill, and a pinch of red-pepper flakes if using. Taste and adjust seasoning, adding a small splash of broth if the sauce seems too thick.
Cook the zoodles
- Push the sauce to one side of the pan. Add the extra teaspoon of olive oil and the spiralized zucchini. Sprinkle with the remaining salt and toss continuously for 1 to 2 minutes until just tender and bright green. Do not overcook; the noodles should stay crisp to avoid excess water.
Combine and heat through
- Return the cod fillets to the skillet, nestling them on top of the zoodles. Spoon some sauce over each piece. Warm everything together for 1 minute so flavors meld.
Serve immediately
- Divide zucchini noodles among plates, top with cod, and drizzle with the remaining lemon herb sauce. Garnish with extra herbs and lemon wedges for a fresh finish.
Notes
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Protein | 30 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 450 mg |
Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes. Thaw the fillets overnight in the refrigerator, then pat them very dry with paper towels. Removing excess moisture helps the fish sear instead of steaming.
How do I prevent zucchini noodles from getting watery?
Salt the spiralized zucchini lightly and let it rest in a colander for about ten minutes. Rinse, pat dry, and cook for just one to two minutes so the noodles stay crisp.
Is this dish gluten-free and keto-friendly?
It is naturally gluten-free and low in carbs as written. Double-check your broth label for hidden gluten if you have celiac disease.
Why did my cod turn rubbery?
Overcooking is the usual culprit. Aim for an internal temperature of 145 °F and pull the fish off the heat as soon as it flakes easily with a fork.
Can I freeze leftovers?
The cod freezes well, but zucchini noodles become mushy after thawing. For best texture, freeze the cooked fish and sauce up to two months, then make fresh zoodles when reheating.
What sides pair nicely with lemon herb cod?
A simple green salad, roasted cherry tomatoes, or steamed asparagus make colorful, quick accompaniments that keep the meal light.
More Wholesome Recipes to Try This Week
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Coconut Miso Salmon Curry
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Salmon Cakes
These crispy on the outside, tender on the inside salmon cakes are ideal for a healthy and flavorful seafood appetizer or main.
Strawberry Cucumber Salad
A refreshing salad featuring sweet strawberries and cool cucumbers an excellent side dish for your lemon herb cod.
