Keto Garlic Chili Butter Cod with Roasted Zucchini Coins pairs flaky cod with a light garlic chili butter and oven-roasted zucchini. The fish stays tender while the butter adds a subtle layer of heat and richness, balanced by the firmer texture of the roasted zucchini.
About This Recipe
This dish is built around keeping the cod simple and letting a light layer of butter carry the added flavor. The fish cooks quickly and holds a soft, flaky texture that separates easily into layers, which works best with a minimal topping rather than a heavy sauce.
The garlic and chili are combined into melted butter and applied in a thin layer over the surface. The goal is not to coat the plate but to lightly cover the fish, allowing the natural texture to remain visible. The heat from the chili stays subtle, while the garlic spreads evenly without becoming overpowering.
Zucchini is used as a base and prepared in uniform slices so it cooks evenly. As it roasts, it develops light browning on the edges while keeping its structure intact. This gives it a firmer bite that contrasts with the softer fish without adding excess moisture.
Served hot, the dish stays clean and structured. The cod flakes naturally, the butter remains a light coating, and the zucchini provides a stable base with slight texture variation from the roasting.
Why You’ll Love This Recipe
- Light but still filling
- Simple ingredient combination
- Quick cooking time
- Balanced flavor without heaviness
- Clear texture contrast
- Easy to portion
What You’ll Need for This Keto Garlic Chili Butter Cod with Roasted Zucchini Coins
- 2 cod fillets (about 6 oz each)
- 2 tbsp butter
- 2 cloves garlic, finely minced
- 1/2 tsp chili flakes
- 2 medium zucchinis, sliced into coins
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Step-by-Step Preparation
- Preheat oven to 400°F.
- Toss zucchini coins with olive oil, salt, and black pepper.
- Spread on a baking sheet in a single layer.
- Roast for 15–20 minutes until edges are lightly browned.
- Season cod with salt and black pepper.
- Heat a pan over medium heat and cook cod for 3–4 minutes per side until lightly golden.
- Melt butter in a small pan and add garlic and chili flakes.
- Cook briefly, then remove from heat.
- Spoon a thin layer over the cod.
- Serve with roasted zucchini.
FAQ
- Can I use frozen cod?
Yes, thaw completely and pat dry first. - How do I avoid overcooking the fish?
Remove it as soon as it flakes easily. - Can I reduce the chili?
Yes, adjust to taste. - Can I use another fish?
Yes, any firm white fish works.
Variations & Substitutions
- Add lemon zest
- Use parsley in the butter
- Swap zucchini for asparagus
- Use ghee instead of butter
Serving Suggestions
- Serve immediately
- Pair with a simple salad
- Add a drizzle of olive oil
Keto Garlic Chili Butter Cod with Roasted Zucchini Coins
Ingredients
- 2 cod fillets (about 6 oz each)
- 2 tbsp butter
- 2 cloves garlic (finely minced)
- 1/2 tsp chili flakes
- 2 medium zucchinis (sliced into coins)
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss zucchini coins with olive oil, salt, and black pepper.
- Spread on a baking sheet in a single layer.
- Roast for 15–20 minutes until edges are lightly browned.
- Season cod with salt and black pepper.
- Heat a pan over medium heat and cook cod for 3–4 minutes per side until lightly golden.
- Melt butter in a small pan and add garlic and chili flakes.
- Cook briefly, then remove from heat.
- Spoon a thin layer over the cod.
- Serve with roasted zucchini.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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