High Fructose Corn Syrup Free Herb-Baked Cod
Flaky white cod gets a serious upgrade here, coated in a fragrant blend of fresh parsley, thyme, and chives before going into a hot oven. The garlic-infused oil carries all that herby goodness deep into the fish, while lemon juice and zest keep every bite bright and clean. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. One of the sneaky challenges with packaged sauces and marinades is that high fructose corn syrup has a way of showing up where you'd least expect it — bottled dressings, glazes, even some seasoning blends. This recipe sidesteps all of that entirely by relying on whole, fresh ingredients you can see and trust. A quick whisk, a single baking dish, and about fifteen minutes in the oven is genuinely all it takes to get dinner on the table.
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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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