Brazil Nut Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely approachable, and the results are absolutely stunning. Each packet traps the steam from the vegetables, olive oil, and fresh lemon, essentially basting the cod in its own fragrant juices as it bakes. You get flaky, perfectly moist fish surrounded by tender zucchini, sweet cherry tomatoes, and yellow bell pepper — all brightened by thyme, parsley, and bright citrus. The ingredient list is completely straightforward, with no nuts or nut-derived oils anywhere in sight, so there's no need to scrutinize labels or worry about cross-contact from specialty products. Everything here is fresh, whole, and easy to source. Opening the puffed parchment at the table releases a cloud of herby, lemony steam that makes the whole experience feel like a restaurant moment — right in your own kitchen. Serve it directly in the packet for minimal cleanup and maximum drama.
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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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