Wheat Free Herb-Baked Cod
Flaky, fragrant, and genuinely impressive for how little effort it takes, this baked cod is the kind of weeknight dinner that feels far more special than it has any right to. 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. For anyone navigating wheat-free eating, fish dishes can sometimes hide gluten in marinades, breadcrumb toppings, or pre-seasoned fillets — this recipe sidesteps all of that entirely, relying on nothing but fresh herbs, citrus, and good oil. The result is naturally light and wholesome without feeling like a compromise. A quick 12–15 minutes in a hot oven is all it takes to bring the cod to perfectly opaque, fork-tender perfection. Serve it straight from the dish with a squeeze of lemon and dinner is done — no fuss, no substitutions, just a genuinely delicious plate of food.
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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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