Alpha Gal Friendly Cod en Papillote with Lemon, Herbs & Vegetables
Cooking for alpha-gal syndrome means steering clear of mammalian meat and byproducts, and this bright, herb-scented fish dish does that effortlessly with nothing but clean, plant-forward ingredients and fresh cod. Wrapping everything in parchment locks in moisture and flavor, so the fish steams gently in its own juices alongside zucchini, cherry tomatoes, and yellow bell pepper until it's perfectly tender and flaky. A few lemon rounds, a drizzle of good olive oil, and sprigs of thyme and parsley do all the heavy lifting in the flavor department ā no butter, no cream, no hidden animal-derived additions to second-guess. The sealed packet method also means every component stays exactly where you put it, so you get a beautifully composed little meal when you tear it open at the table. That dramatic puff of fragrant steam when you cut into the parchment is genuinely one of the most satisfying moments in weeknight cooking. It's an elegant, fuss-free dinner that happens to check every box without feeling like a compromise.
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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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