Almond Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, making it a great move for weeknights when you want something impressive without a lot of fuss. Each packet gets loaded with tender zucchini, sweet cherry tomatoes, yellow bell pepper, and bright lemon rounds before being sealed up and sent into a hot oven to steam in its own aromatic juices. Fresh thyme and flat-leaf parsley perfume the cod as it cooks, and a drizzle of good olive oil ties everything together into a light, herb-scented broth that pools at the bottom of the packet. The whole ingredient list is straightforward produce, fresh fish, and pantry staples ā no nut-based sauces, no almond flour coatings, and no hidden tree nut oils to second-guess. That makes this a genuinely stress-free option for anyone navigating almond or broader tree nut concerns, since every component is easy to verify at a glance. Opening the puffed parchment at the table releases a cloud of steam and a seriously gorgeous aroma, so it doubles as a bit of a dinner-party moment even on a Tuesday. Serve it straight from the packet with a little extra parsley scattered on top and maybe some crusty bread to soak up every last drop of that lemony cooking liquid.
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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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