Nitrate & Nitrite 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. The fillets get coated in a bright herb-oil mixture of fresh parsley, thyme, and chives, then roasted until perfectly tender and opaque — no fancy technique required. For anyone navigating processed meats and cured foods on a daily basis, a clean, protein-forward dinner like this is a genuine relief, built entirely from fresh fish, herbs, and pantry staples with zero hidden additives to worry about. The garlic-infused oil does a lot of heavy lifting here, carrying all that herby flavor deep into the fish as it bakes. A squeeze of lemon at the end ties everything together and keeps the whole plate feeling light and fresh. It pairs beautifully with roasted vegetables, a simple salad, or even just crusty bread to soak up the pan juices.
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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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