Cashew Free Herb-Baked Cod
Flaky, fragrant, and genuinely impressive for how little effort it takes, this baked cod is the kind of weeknight dinner that feels far more special than it has any right to. Garlic-infused oil carries a trio of fresh herbs — parsley, thyme, and chives — straight into the fish, while lemon juice and zest keep every bite bright and clean. A dusting of paprika adds just enough warmth and color to make the finished fillets look like something out of a coastal bistro. Tree nut allergies can make restaurant fish dishes a gamble, since shared fryers and nut-based sauces are common culprits, but this recipe keeps things refreshingly straightforward — every ingredient is exactly what it says it is. You simply whisk, spoon, and bake until the cod hits that perfect 145°F and flakes apart at the touch of a fork. Serve it straight from the oven with a squeeze of lemon and you've got a clean, herb-forward plate that needs absolutely nothing else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin removed
- 3 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of the garlic-infused oil.
- 2
In a small bowl, whisk together the remaining garlic-infused oil, lemon juice, lemon zest, parsley, thyme, chives, paprika, salt, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!