Paleo Herb-Baked Cod
Flaky white cod gets a serious upgrade here, coated in a bright, fragrant blend of fresh parsley, thyme, and chives before it hits a hot oven. The garlic-infused oil does double duty — it keeps the fish incredibly moist while carrying all those herby flavors straight into every bite. A hit of lemon juice and zest lifts the whole dish, giving it that clean, vibrant finish that makes seafood taste genuinely special. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Eating this way doesn't mean sacrificing flavor or satisfaction — lean protein, fresh herbs, and real-food fats are exactly what make a plate like this so deeply nourishing. Serve it straight from the oven with an extra squeeze of lemon and you've got something that feels restaurant-worthy without a single compromise.
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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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