Celery Free Herb-Baked Cod
Flaky, fragrant, and ready in under 20 minutes, this baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. A generous herb-oil mixture of parsley, thyme, and chives gets whisked together with garlic-infused oil, fresh lemon juice, and a touch of paprika before being spooned right over the fillets — no marinating, no fuss. The oven does the heavy lifting, coaxing the cod into tender, perfectly opaque flakes that pull apart at the lightest touch of a fork. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there are no hidden aromatics or mirepoix-style blends to second-guess. The brightness of the lemon zest cuts through the richness of the oil beautifully, and a squeeze of fresh lemon wedge at the table ties the whole plate together. It's clean, vibrant, and genuinely satisfying — the kind of dish you'll want on regular rotation.
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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.
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