Baked Cod - For the Carnivore Diet
This baked cod is lean, clean, and fast. A quick salt and a brush of butter or beef tallow keeps the fish moist while the oven does the rest. It’s a high-protein staple that fits perfectly into a strict carnivore routine.
For the best texture, pat the fillets very dry and don’t overbake—cod is done when it flakes easily and the center reaches about 135–140°F. A brief dry brine with salt helps the fish firm up and season evenly.
Finish with more melted butter, browned butter, or warm beef tallow spooned over the top. If you want a crunchy bite while staying carnivore, add a light pork rind “crumb” on top before baking.
Leftovers are great flaked into scrambled eggs or warmed gently with more butter. Keep it simple: fish, animal fat, and salt are all you need.
Ingredients
- 2 cod fillets, skinless (5–6 oz each)
- 1–2 tablespoons butter or beef tallow, melted
- 1 teaspoon fine sea salt, divided, or to taste
- Optional carnivore crunch: 1/4 cup finely crushed pork rinds
- Optional: extra melted butter or tallow for serving
Instructions
- Heat oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup.
- Pat cod very dry with paper towels. Season both sides with about 1/2 teaspoon salt total (use more if fillets are thick). Optional: let sit 10 minutes to dry-brine, then pat dry again.
- Brush both sides of the fillets with melted butter or tallow and place on the prepared pan. If using pork rinds, press a thin layer onto the top of each fillet and lightly drizzle with a little more fat.
- Bake for 10–12 minutes, depending on thickness, until the fish flakes easily and reaches 135–140°F (57–60°C) in the center. If using the pork rind topping and you want extra color, broil for 30–60 seconds at the end.
- Rest 2 minutes. Spoon over any pan juices plus extra melted butter or tallow. Taste and add a pinch more salt if needed, then serve.