Broiled Cod with Paprika (Low Cal, 1g Carb)

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: fast, easy, healthy, and delicious. With only a handful of ingredients, it comes together without much effort, but the result feels fresh and vibrant. The lemon juice and paprika create a subtle zing, and the small pat of butter on top helps lock in moisture and adds just the right amount of richness. Plus, it’s incredibly versatile—I can serve it with veggies, on a sandwich, or even tucked into lettuce wraps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds cod fillets (or use 1 pound and halve the recipe)
1 tablespoon olive oil
1¼ teaspoons paprika (or 1 teaspoon if using smoked paprika)
½ teaspoon onion powder
½ teaspoon garlic powder
⅓ teaspoon salt
Juice from ½ lemon
1 tablespoon salted butter, sliced into small pieces

Directions

Prep the oven: I move the oven rack to the highest position and preheat the broiler to 500°F (medium setting). I line a baking sheet with foil and grease it lightly with cooking spray.

Prepare the cod: I rinse the cod gently, remove any bones, and pat it dry. If any pieces are large, I cut them into individual portions. I place the fillets on the prepared pan.

Season the fish: I mix the paprika, onion powder, garlic powder, and salt in a small bowl. I drizzle olive oil on each piece of fish, using a brush to coat both sides evenly. Then I sprinkle the spice blend over each piece and gently rub it into the surface.

Add lemon and butter: I squeeze lemon juice over the fish, then place a small slice of butter on top of each fillet.

Broil: I broil the cod for about 6 minutes if the fillets are thin, or up to 8 minutes for thicker pieces. I keep a close eye on them—the cod is ready when it flakes easily with a fork. If the fish starts browning too quickly, I move the pan to the center rack to finish cooking.

Serve: I plate the cod and spoon some of the pan juices over the top. It’s great as-is or served in sandwiches, wraps, or over greens.

Servings and timing

This recipe makes 6 servings.
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes

Variations

• Spicy twist: I add a pinch of cayenne or use hot paprika for a bolder flavor.

• Fresh herbs: I top it with fresh parsley or dill for brightness.

• Garlic-lovers version: I add an extra sprinkle of garlic powder or finish with minced garlic sautéed in a bit of butter.

• Other fish: I’ve made this with haddock, orange roughy, and even halibut—any sturdy white fish works well.

• Crispy topping: A sprinkle of seasoned breadcrumbs or crushed almonds adds a light crunch before broiling.

Storage/Reheating

I store leftover cod in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over low heat or in the oven at 300°F until heated through. I avoid the microwave, as it can dry the fish out quickly.

FAQs

Can I use frozen cod?

Yes, I use frozen cod often. I make sure to thaw it fully and pat it dry to remove excess moisture before seasoning and broiling.

How do I know when cod is cooked?

It’s done when it flakes easily with a fork and reaches an internal temperature of at least 130°F for moist fish, or up to 145°F if I want it more well-done.

Can I make this dairy-free?

Yes, I skip the butter or use a plant-based butter alternative. The olive oil alone still keeps the fish moist and flavorful.

What sides go best with this dish?

I often serve it with steamed veggies, roasted asparagus, cauliflower mash, or a simple salad. For a heartier meal, rice or quinoa also pair well.

Can I make this on a grill?

Absolutely. I’ve grilled the cod on foil or a fish grate over medium-high heat for about 3–4 minutes per side with great results.

Conclusion

Broiled Cod with Paprika is one of those easy meals that I turn to again and again. It’s fast, low in carbs, full of protein, and tastes like something you’d get at a seafood restaurant. Whether I’m keeping it light with a side of greens or making it into tacos or sandwiches, this recipe always delivers. It’s simple cooking at its best—and it’s always gone before I know it.

Print