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prep time
15 min
cook time
7 min
ready time
22 min
Keto Salt & Pepper Cod With Cucumbers + Tomatoes
I love how clean and delicious this meal is. The tartness of the tomatoes and crispy cucumbers makes this dish. The tomatoes and cucumbers are tossed in a little lime and salt and hardly requires any prep at all, but the flavor impact is huge! Also, the salt and pepper on the cod is the perfect combo.
Net Carbs
4.8 g
Fiber
2 g
Total Carbs
7.1 g
Protein
27.3 g
Fats
3.5 g
170 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cod, Atlantic, cooked
16 oz
Avocado Oil
2 teaspoon
Coarse Kosher Salt by Morton
¼ tsp
Black Pepper
¼ teaspoon
Tomato Raw (includes Cherry, Grape, Roma)
2-½ cup, sliced
Cucumber
1 medium
Lime Juice, Fresh
2 tablespoon
Coarse Kosher Salt by Morton
¼ tsp
Recipe Steps
steps 3
22 min
Step 1
Slice the cherry tomatoes in half. Peel the skin from the cucumbers, removing some of the skin and leaving some intact. Cut the cucumbers in half the long way and deseed them with a spoon. Then into half again the long way. Slice the cucumbers into ½” slices. Combine them with the cherry tomatoes. Add the lime juice and salt. Adjust salt and lime to your liking. I used ¼ t of kosher salt, but then added an additional small pinch of salt. Place salad in the fridge.Step 2
Preheat a medium nonstick skillet until hot. Add 2 t avocado oil. Place 2 cod fillets (4 oz each) in the skillet and cook for 5 minutes on the first side. While it is cooking, season the tops with ¼ t kosher salt and the black pepper. Use freshly cracked pepper, if possible. Once browned and halfway cooked, place the skillet in the oven at 350 F for 5-7 minutes or until the fish is cooked through and the internal temperature has reached 145 F.Step 3
Serve the fish hot alongside the cool cucumber tomato salad.
