Flaky, fragrant, and on the table in under 20 minutes, this herb-baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. The fillets get coated in a bright mixture of garlic-infused oil, fresh lemon, parsley, thyme, and chives before going into a hot oven — and the result is tender, aromatic fish with a flavor that tastes anything but restricted. Garlic-infused oil is the smart swap here: it delivers all that savory depth without the fructans found in garlic cloves themselves, which is exactly the kind of detail that makes a low-FODMAP meal actually satisfying rather than just safe. A dusting of paprika adds a gentle warmth and a little color to the finished fillets. Everything comes together in one baking dish, which means minimal cleanup and maximum reward. Serve it with lemon wedges for a squeeze of brightness right at the table, and dinner for four is genuinely done.
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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.
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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