Celery 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 bright, herb-scented version is proof. Each packet gets loaded with tender zucchini, sweet cherry tomatoes, and yellow bell pepper before the cod goes on top, so the whole thing steams together into something that tastes like a restaurant put in way more effort than you did. Fresh thyme, flat-leaf parsley, and thin lemon rounds do all the heavy lifting in the flavor department, and a drizzle of good olive oil ties it together beautifully. The sealed parchment traps every bit of that citrusy, herby steam, keeping the fish incredibly moist and flaky without any fuss. For anyone navigating a celery sensitivity, this recipe is naturally free of the ingredient ā no hidden stalks, seeds, or celery-derived seasonings lurking anywhere in the ingredient list. You open the packet at the table and get hit with a cloud of lemon and herbs, which honestly makes the whole experience feel a little celebratory. It's a clean, vibrant weeknight dinner that happens to be just as impressive when you're cooking for guests.
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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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