AIP Friendly Garlic Herb Crusted Cod
Flaky, golden-crusted cod that actually satisfies a crowd of four — this is the kind of weeknight dinner that feels far more impressive than the effort involved. The herb crust is built from cassava flour, fresh parsley, thyme, rosemary, and minced garlic, which means it delivers real crunch and fragrance without any grains, dairy, eggs, or nightshades sneaking in. Ground turmeric and ginger add a subtle warmth that makes the whole thing taste deeply seasoned rather than restricted. A quick sear in the skillet locks in moisture before the oven finishes the job, so you get a crust that's genuinely crisp on top and fish that stays tender all the way through. Fresh lemon juice brightens the crust mixture itself, and a squeeze of wedges at the table ties everything together. It's the kind of recipe that proves eating this way doesn't mean settling for bland — it just means being intentional about every ingredient on the plate.
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin-on or skinless
- ½ tsp fine sea salt
- 3 tbsp olive oil, divided
- 1 tbsp fresh lemon juice
For the crust
- ¼ cup cassava flour
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the cod fillets thoroughly dry with paper towels, then season both sides with the fine sea salt.
- 2
In a shallow dish, combine the cassava flour, parsley, thyme, rosemary, garlic, turmeric, and ginger. Drizzle in 1 tablespoon of the olive oil and the lemon juice, then stir until the mixture resembles coarse, slightly damp crumbs that hold together when pressed.
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