Low Sugar Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish at home can feel intimidating, but this parchment-packet method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each portion steams inside its own sealed pouch, locking in moisture and letting the lemon, thyme, and parsley perfume the cod and vegetables in the most natural way possible. There's no sauce, no glaze, no sweetener of any kind ā just clean, bright flavors from fresh produce, good olive oil, and a squeeze of citrus. That simplicity is exactly what makes it such a reliable choice when you're keeping an eye on added sugars, since every ingredient here is exactly what it says it is. The cherry tomatoes soften into little bursts of sweetness, the zucchini and bell pepper turn tender, and the cod stays flaky and delicate without any fuss. Opening the puffed packet at the table releases a cloud of fragrant steam that makes the whole thing feel like a restaurant moment. It's weeknight-easy and dinner-party-worthy at the same time.
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Learn more āIngredients
4 servings
- 4 cod fillets (about 6 oz each), skin removed
- 2 medium zucchini, thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 piece yellow bell pepper
- 4 tbsp extra-virgin olive oil
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Cut four sheets of parchment paper, each about 15 inches long. Fold each sheet in half to crease the center, then open flat on a baking sheet.
- 2
Divide the zucchini rounds and bell pepper slices evenly among the four parchment sheets, arranging them in a single layer on one half of each sheet, just off the center crease.
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