Cinnamon Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely straightforward, and the results are absolutely stunning. Each packet traps steam from the lemon juice and olive oil, gently cooking the cod until it's tender and flaky while the zucchini, cherry tomatoes, and yellow bell pepper soften into a bright, savory little nest underneath. Fresh thyme and parsley bring herbal fragrance without any warming spices, making this a naturally safe choice for anyone navigating a sensitivity to cinnamon — there's simply nothing here that could hide it. The ingredient list is clean and easy to verify at a glance, which takes the guesswork out of weeknight cooking. Opening the parchment at the table releases a cloud of citrusy, herb-scented steam that makes the whole thing feel like a restaurant moment. It's light, colorful, and satisfying without being heavy — exactly the kind of meal you'll want to put on regular rotation.
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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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