Anti Inflammatory Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results here are stunning. Each packet traps the steam from zucchini, cherry tomatoes, and yellow bell pepper, so the cod stays impossibly moist and soaks up every bit of lemon, thyme, and parsley you tuck in alongside it. The ingredient list reads like a greatest-hits of anti-inflammatory eating — extra-virgin olive oil, colorful vegetables, fresh herbs, and lean white fish — without a single processed shortcut in sight. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole thing feel like an event, even on a weeknight. Because everything cooks together in its own sealed environment, there's no need for heavy sauces or refined oils that can quietly undermine an otherwise clean meal. The bright hit of fresh lemon juice at the end ties it all together and keeps the flavors light and vibrant. It's the kind of dish that proves eating to support your body doesn't have to mean sacrificing any of the pleasure.
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Learn more →Ingredients
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
- ½ tsp salt
- ¼ 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 400°F (205°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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