Turmeric Free Herb-Baked Cod
Flaky, fragrant, and genuinely weeknight-friendly, this baked cod is the kind of dish that feels far more impressive than the effort it requires. 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. Paprika adds just a whisper of warmth and color without leaning on any of the golden spice blends that so often sneak into seasoned fish recipes — making this a naturally safe choice for anyone avoiding turmeric. Cod is a wonderfully forgiving fish, and at 400°F it goes from raw to perfectly opaque and fork-tender in well under twenty minutes. Patting the fillets dry before spooning on the herb oil is a small step that makes a real difference, helping the coating cling and the surface set rather than steam. Serve it straight from the oven with a squeeze of fresh 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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