Carrageenan 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 gently inside its own sealed packet alongside zucchini, bell pepper, cherry tomatoes, lemon rounds, and fresh thyme and parsley, so every bite is bright, herbaceous, and perfectly moist. The beauty of this technique is that everything cooks together in its own little pocket of steam, concentrating flavors without any added thickeners or stabilizers ā which is exactly what makes it such a clean, worry-free choice. Many processed seafood sauces and pre-marinated fish products rely on additives you'd rather avoid, but here every single ingredient is whole and straightforward. Olive oil, lemon juice, fresh herbs, and good-quality cod are genuinely all you need. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole thing feel like a restaurant moment, even on a weeknight. It's light, satisfying, and endlessly adaptable to whatever vegetables you have on hand.
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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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