Chicken Free Cod en Papillote with Lemon, Herbs & Vegetables
Cod en papillote is one of those techniques that looks impressive at the dinner table but is genuinely simple to pull off at home. Each portion gets its own little parchment parcel packed with zucchini, bell pepper, cherry tomatoes, lemon rounds, and fresh thyme and parsley ā everything steams together in the oven until the fish is perfectly tender and the vegetables are silky and fragrant. The sealed packet traps all those bright, herby juices right around the fillet, so every bite is moist and deeply flavored without any extra fuss. This is a naturally poultry-free dish built entirely around flaky white fish and garden-fresh produce, so there's no need to swap anything out or worry about hidden ingredients. Opening the puffed parchment at the table releases a cloud of lemony steam that makes the whole thing feel a little theatrical in the best way. It's light enough for a weeknight but elegant enough to serve to guests, and cleanup is practically nonexistent since the parchment does all the work.
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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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