Cinnamon Free Herb-Baked Cod
Flaky, fragrant, and genuinely satisfying, this baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. Garlic-infused oil, fresh parsley, thyme, and chives coat each fillet in a bright, herbaceous layer that perfumes the whole kitchen as it bakes. A hit of paprika adds gentle warmth and a touch of color without leaning on any spice blends that might sneak in unwanted ingredients — a real win when you're navigating a cinnamon sensitivity and scanning every label at the store. The lemon juice and zest keep things lively and fresh, cutting through the richness of the oil in the best possible way. Because every ingredient here is straightforward and whole, there's no guesswork about what's actually on your plate. Serve it straight from the oven with a squeeze of lemon and you've got a clean, vibrant meal that doesn't ask you to compromise on flavor or peace of mind.
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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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