Barley Free 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 are absolutely stunning. Each packet traps the steam from the lemon juice, olive oil, and fresh herbs, so the cod stays incredibly moist and flakes apart at the lightest touch. Zucchini, cherry tomatoes, and yellow bell pepper cook right alongside the fish, soaking up all those bright, herby juices — no separate side dish required. Every single ingredient here is naturally free from barley and grain-based additives, so there's no need to scrutinize labels or worry about hidden thickeners sneaking into your dinner. The whole thing comes together with straightforward pantry staples and a few fresh vegetables, making it as practical as it is impressive. Opening the puffed parchment packet at the table releases a cloud of fragrant steam that makes the whole meal feel like an event. It's the kind of weeknight dinner that looks like you tried much harder than you actually did.
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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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