Fructose 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 coating of garlic-infused oil, fresh herbs, and a hit of lemon transforms simple white fish into something genuinely craveable. The garlic-infused oil is a smart move here — it delivers all that savory depth without the fructans found in whole garlic, making it a reliable choice for anyone navigating fructose sensitivity. Parsley, thyme, and chives bring brightness and color, while paprika adds just enough warmth to round everything out. Patting the fillets dry before baking is a small step that makes a real difference, helping the herb coating cling and the surface set beautifully in the oven. Serve it straight from the dish with a squeeze of lemon and you have a clean, satisfying plate that doesn't ask you to compromise on flavor.
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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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