Honey Free Herb-Baked Cod
Flaky, fragrant, and genuinely impressive for how little effort it takes, this baked cod is the kind of weeknight dinner that feels like you actually tried. Garlic-infused oil carries a trio of fresh herbs — parsley, thyme, and chives — straight into the fish, while lemon juice and zest keep every bite bright and clean. A dusting of paprika adds just enough warmth and color to make the finished dish look as good as it tastes. Many glazed or marinated fish recipes lean on honey or other sweeteners to build flavor, but this one proves you don't need any of that — the herbs and citrus do all the heavy lifting. Patting the fillets dry before coating them helps the herb oil cling properly, so you get that gorgeous, herb-flecked crust rather than a watery pan. It bakes in a single dish, comes together with one small mixing bowl, and is ready to serve the moment it hits 145°F. Squeeze a lemon wedge over the top at the table and you've got a restaurant-quality plate with almost no cleanup.
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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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