Capsaicin Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish at home can feel intimidating, but this parchment-baked method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each fillet steams inside its own sealed packet with zucchini, yellow bell pepper, cherry tomatoes, fresh thyme, parsley, and bright lemon, so every bite is tender, fragrant, and full of clean flavor. For anyone avoiding capsaicin, this recipe is a natural fit ā there's no chili, no cayenne, no paprika, and no hidden heat anywhere in the ingredient list, just herbs, citrus, and good olive oil doing all the work. The sealed parchment traps the steam and essentially braises the cod in its own juices, keeping it impossibly moist without any butter or heavy sauce. Opening the packet at the table releases a cloud of herby, lemony steam that makes the whole thing feel like a restaurant moment. It's light enough for a weeknight but elegant enough to serve to guests, and cleanup is practically nonexistent since everything cooks in its own little parcel.
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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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