Chestnut Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely approachable, and the results are absolutely stunning. Each packet traps the steam from the lemon juice, olive oil, and fresh herbs, essentially basting the cod in its own fragrant cooking liquid until it's perfectly flaky and tender. Zucchini, cherry tomatoes, and yellow bell pepper round out the meal right inside the packet, so there's very little cleanup and every component absorbs those bright, herby flavors together. The whole thing is built from straightforward, whole-food ingredients — fresh fish, vegetables, citrus, thyme, and parsley — with no hidden additives or processed components to second-guess. For anyone navigating tree nut allergies or sensitivities, this kind of clean, from-scratch cooking is exactly the reassurance you need, since every single ingredient is right there in front of you. Opening the puffed parchment at the table releases a cloud of incredible aroma, making it feel like a restaurant moment in your own kitchen. It's light, vibrant, and satisfying enough to become a regular weeknight staple.
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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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