Mushroom Free Herb-Baked Cod
Flaky, fragrant, and ready in under 20 minutes, this baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. Garlic-infused oil, fresh parsley, thyme, and chives come together into a bright herb coating that perfumes the fish as it bakes, while a hit of lemon juice and zest keeps everything tasting clean and vibrant. Cod can sometimes get lost under heavy sauces, but here the light oil-and-herb mixture lets the fish stay front and center — tender, moist, and perfectly flaked. For anyone navigating a mushroom-free diet, this recipe is a genuinely easy win because every single ingredient is straightforward and plant-forward without a trace of fungi hiding in a sauce packet or seasoning blend. Patting the fillets dry before coating them is a small step that makes a real difference, helping the herb mixture cling and the surface bake up beautifully rather than steam. Serve it straight from the oven with a squeeze of lemon and you have a plate that looks like it came from a proper seafood restaurant.
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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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