Yeast Free Herb-Baked Cod
Flaky, fragrant, and ready in minutes, this baked cod is the kind of weeknight dinner that feels far more impressive than the effort involved. A generous herb-oil mixture of fresh parsley, thyme, and chives gets whisked together with garlic-infused oil, lemon juice, and zest, then spooned right over the fillets before they go into a hot oven. The result is tender, perfectly cooked fish with a bright, herby crust that tastes anything but plain. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is clean and straightforward, with no fermented components, vinegars, or hidden additives to second-guess. Patting the cod dry before baking is a small step that makes a real difference, helping the herb coating cling and the fish develop a beautiful finish rather than steaming in its own moisture. Serve it straight from the oven with a squeeze of lemon and you have a complete, satisfying plate that proves eating with dietary restrictions doesn't mean sacrificing flavor.
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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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