Emulsifier 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. The herb-oil coating — built from garlic-infused oil, fresh parsley, thyme, and chives — clings beautifully to each fillet, delivering bright, layered flavor without relying on any processed additives or binding agents. That matters more than it sounds, because so many store-bought sauces, marinades, and seasoning blends sneak in emulsifiers that are easy to overlook on a label. Here, every ingredient is straightforward and whole, so you know exactly what's going into the dish. A hit of lemon juice and zest keeps things lively, while paprika adds just enough warmth to round out the herbs. The oven does the heavy lifting — a quick bake at 400°F and the cod comes out perfectly opaque and tender, flaking at the lightest touch of a fork. Serve it straight from the dish with a wedge of lemon and something simple on the side, 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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