Hazelnut Free Herb-Baked Cod
Flaky, fragrant, and genuinely weeknight-friendly, this baked cod is the kind of dish that looks far more impressive than the effort it takes to pull together. Garlic-infused oil carries the flavor deep into each fillet, while fresh parsley, thyme, and chives bring a bright, herby punch that makes the whole kitchen smell incredible. A hit of lemon juice and zest keeps everything light and clean, and a dusting of paprika adds just enough warmth and color to make the finished plate look restaurant-worthy. Nut-free cooking can get tricky with seafood dishes that rely on crusts or flavored oils — some store-bought options sneak in hazelnut or other nut-based oils without much fanfare. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. The oven does most of the heavy lifting, and the result is perfectly tender cod that flakes at the touch of a fork. Squeeze a little extra lemon over the top before serving and you've got a clean, vibrant meal that genuinely delivers.
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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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