Artificial Flavors Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely straightforward, and the results are absolutely stunning. Each packet traps the natural juices of the cod along with bright lemon, fresh thyme, parsley, zucchini, cherry tomatoes, and bell pepper — no flavor shortcuts needed, because the real ingredients do all the heavy lifting. That's the beauty of this approach for anyone avoiding artificial flavors: every single note on your palate comes from something you can actually see on the ingredient list. The cod steams gently inside its little parcel, staying impossibly tender and flaky while soaking up the herby, citrusy drizzle of extra-virgin olive oil and fresh lemon juice. When you tear open that puffed parchment at the table, the rush of fragrant steam is half the experience. It's a complete, colorful meal in one tidy packet — easy cleanup, zero mystery ingredients, and genuinely impressive enough to serve to guests.
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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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