Shellfish 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 requires. The fillets get coated in a bright herb-oil mixture of parsley, thyme, and chives, with garlic-infused oil and a hit of lemon zest tying everything together into something that smells absolutely incredible as it bakes. Paprika adds a subtle warmth and a touch of color to the finished dish, making it feel polished right out of the oven. For anyone navigating seafood menus carefully, cod is a solid choice — it's a finfish with no shellfish involvement, and every ingredient here is straightforward and easy to verify. There's no sauce from a jar, no mystery seasoning blend, just fresh herbs and pantry staples you can see and trust. The oven does most of the work in just over ten minutes, and the result is tender, perfectly flaky fish that pairs beautifully with a squeeze of fresh lemon. Serve it as-is or alongside roasted vegetables and rice for a clean, satisfying meal that earns a permanent spot in the rotation.
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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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