When you want a clean, elegant fish dinner with virtually no effort, this is the recipe to reach for. Wild Alaskan cod has a delicate sweetness that pairs perfectly with Mediterranean herbs and bright lemon. There is no added dairy, no gluten, and no sugar — just real food, simply prepared. It is Whole30, Paleo, and comes together in 25 minutes. Pair with roasted vegetables or a simple salad. Read our guide to baking wild fish.

Ingredients

• 4 wild Alaskan cod portions (6 oz each), thawed
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Lemon slices for topping
• Fresh parsley, chopped (garnish)

Instructions

1. Preheat Oven: Preheat to 400°F. Line a baking sheet with parchment paper.
2. Make Herb Oil: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, thyme, and rosemary.
3. Season Cod: Pat cod portions dry and place on prepared baking sheet. Season with salt and pepper. Spoon the herb oil evenly over each portion.
4. Top with Lemon: Place a thin lemon slice on top of each piece of cod.
5. Bake: Bake 12–15 minutes until cod is opaque white throughout and flakes easily with a fork (internal temp 145°F).
6. Serve: Garnish with fresh parsley. Serve with roasted asparagus, steamed green beans, or a simple mixed green salad.