Coconut 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 the steam from the lemon juice, olive oil, and fresh herbs, essentially basting the cod in its own aromatic juices as it bakes. You get flaky, tender fish surrounded by softened zucchini, sweet cherry tomatoes, and yellow bell pepper ā a complete, colorful meal that practically assembles itself. The ingredient list is refreshingly straightforward: whole vegetables, citrus, thyme, parsley, and a good drizzle of extra-virgin olive oil, with zero hidden additives or tropical-derived oils to worry about. Opening the puffed parchment packet at the table releases a cloud of herby, lemony steam that makes the whole experience feel like an event. It's an ideal weeknight dinner that looks like something you'd order at a coastal bistro, with cleanup that's almost embarrassingly easy.
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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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