Cashew Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with bright lemon, fresh herbs, and colorful vegetables is a weeknight dream. Each fillet gets its own little parcel of zucchini, cherry tomatoes, and yellow bell pepper, all steaming together in a pocket of olive oil and lemon juice until everything is perfectly tender and fragrant. The sealed packet traps all that herby, citrusy steam, so the cod stays incredibly moist without any fuss or extra sauces. Every single ingredient here is whole and straightforward — fresh fish, garden vegetables, olive oil, and herbs — so there's absolutely nothing to second-guess when it comes to hidden tree nuts or shared-facility concerns. Opening the parchment at the table is a little moment of drama, with a rush of lemon-thyme steam that makes the whole thing feel like a restaurant experience at home. It's light, clean, and vibrant, but satisfying enough to stand on its own as a complete meal.
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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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