Chestnut Free Herb-Baked Cod
Flaky, fragrant, and genuinely weeknight-friendly, this baked cod is the kind of dish that looks far more impressive than the effort it takes. Garlic-infused oil carries the flavor deep into each fillet, while fresh parsley, thyme, and chives layer on a brightness that feels almost restaurant-worthy straight from your home oven. A hit of paprika adds just enough warmth and color to make the finished dish look as good as it tastes. For anyone navigating tree nut allergies or sensitivities, fish dishes can sometimes feel risky when sauces or coatings sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The herb-oil mixture comes together in a single bowl, the cod goes into one baking dish, and the whole thing is done in well under twenty minutes. Serve it with a squeeze of lemon and maybe some roasted vegetables or crusty bread on the side, and dinner feels effortless and a little special all at once.
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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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