Whole 30 Whole30 Herb Salsa Verde Coconut Lime Cod Skillet
Bright, herby, and deeply satisfying, this cod skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Searing the fillets first builds a golden crust, then finishing them in a silky full-fat coconut milk broth infused with lime, cumin, and a splash of no-added-sugar fish sauce keeps everything compliant without sacrificing any depth of flavor. The herb salsa verde — a punchy mix of fresh parsley, cilantro, capers, and lime zest stirred together with olive oil — gets spooned right over the top, adding a bright, briny contrast to the rich, creamy broth underneath. Every component in this dish is clean and straightforward, which is exactly what you want when you're navigating a reset and still craving something that genuinely tastes good. One pan, four servings, and zero compromises — this is the kind of recipe that makes the whole approach feel sustainable rather than restrictive. Serve it straight from the skillet with extra lime wedges and let the broth do all the talking.
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Learn more →Ingredients
4 servings
For the salsa verde
- ½ cup fresh flat-leaf parsley leaves, packed
- ¼ cup fresh cilantro leaves, packed
- 2 tbsp capers, drained and roughly chopped
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- ¼ cup extra-virgin olive oil
- ¼ tsp red pepper flakes
For the cod
- 4 cod fillets (about 6 oz each), patted dry
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the coconut lime broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fish sauce (no added sugar)
- ½ tsp ground cumin
- ¼ tsp fine sea salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: finely chop the parsley and cilantro together on a cutting board until you have a coarse, uniform mince. Transfer to a small bowl and stir in the capers, lime zest, lime juice, olive oil, and red pepper flakes until combined. Set aside.
- 2
Season the cod fillets on both sides with the salt and black pepper.
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