Ginger 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 parsley, thyme, and chives gives each fillet a bright, herby crust that perfumes the whole kitchen as it bakes. A squeeze of lemon juice and a hit of zest keep things lively without relying on any warming spices that could be a problem for those avoiding ginger. Paprika adds just enough color and gentle depth to make the finished dish look as good as it tastes. Patting the fillets dry before adding the herb oil is a small step that makes a real difference, helping the coating cling and the fish cook evenly to that perfect, fork-tender flake. Serve it straight from the oven with extra lemon wedges and you have a clean, satisfying plate that needs almost nothing else alongside it.
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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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