Pregnancy Friendly 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. Cod is a lean, mild white fish that's widely recommended during pregnancy for its high protein content and lower mercury levels compared to many other seafood options, making it a genuinely smart choice right now. The fillets are coated in a bright herb-oil mixture of fresh parsley, thyme, and chives, then baked until they hit a safe internal temperature of 145°F — no guesswork, no undercooked fish worries. Garlic-infused oil carries all that savory depth without the need for raw garlic, and a hit of lemon juice and zest keeps the whole dish tasting clean and lively. Because everything goes into one baking dish, cleanup is minimal and the oven does most of the work. Serve it straight from the oven with a squeeze of lemon and something simple on the side, and dinner is genuinely done.
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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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