Caffeine 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 vegetables, lemon, and fresh herbs, essentially basting the cod in its own fragrant juices as it bakes. You get flaky, tender fish surrounded by softened zucchini, sweet cherry tomatoes, and bright yellow bell pepper ā all without a single drop of anything that would raise a flag for those avoiding stimulants. Every ingredient here is completely straightforward: fresh produce, good olive oil, lemon, and a couple of herb sprigs are all you need. Opening the parchment at the table releases a cloud of herby, citrusy steam that makes the whole experience feel like a restaurant moment. It's a light, vibrant weeknight dinner that comes together with minimal cleanup and zero compromise on flavor.
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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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