Dairy Free Herb-Baked Cod
Flaky, fragrant, and finished in under 20 minutes, this baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. Garlic-infused oil does the heavy lifting here, carrying bright lemon zest, fresh thyme, parsley, and chives deep into every bite as the fish bakes to tender perfection. Because the entire flavor base is built on good olive oil and fresh herbs rather than butter or cream, there's nothing to swap or substitute — it's naturally free of dairy from the ground up. Cod can sometimes turn out dry or bland in the oven, but coating the fillets generously with the herb-oil mixture before baking keeps the flesh moist and full of flavor all the way through. A quick check with a fork — or a thermometer reading 145°F — tells you exactly when it's ready, so there's no guesswork. Serve it straight from the dish with a squeeze of lemon and dinner is genuinely done.
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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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