Citric Acid Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results are absolutely stunning. Each packet traps steam from the vegetables and olive oil, gently cooking the cod until it's tender and flaky without drying out. The bright, clean flavors here come from fresh herbs, sweet cherry tomatoes, zucchini, and yellow bell pepper — nothing processed, nothing hidden. For anyone navigating a citric acid sensitivity, this recipe is worth paying close attention to. The lemon used is whole and fresh — both the sliced rounds and a small squeeze of juice — which means you're working with the real fruit rather than the manufactured additive that shows up in so many packaged seasonings, sauces, and store-bought fish products. That distinction matters enormously when you're trying to avoid reactions tied to the processed form. Opening the parchment at the table releases a cloud of fragrant herb-and-olive-oil steam that makes the whole thing feel like an event. Scatter a little extra parsley on top and serve it straight from the packet for the easiest, most satisfying cleanup imaginable.
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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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