Gut Friendly 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 mixture — built from fresh parsley, thyme, and chives — coats each fillet beautifully, delivering bright, layered flavor without anything heavy or hard to digest. Garlic-infused oil does a smart job here, bringing that savory depth you'd expect from garlic while keeping the actual fructans out of the picture, which is a common sticking point for people managing gut sensitivities. A splash of lemon juice and a little zest lift the whole dish, cutting through the richness of the oil and keeping things light on the palate. The oven does most of the work in just over ten minutes, and the result is tender, perfectly cooked fish that flakes at the touch of a fork. Serve it straight from the baking dish with a wedge of lemon and you've got a clean, nourishing plate that doesn't compromise on taste.
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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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