Dairy Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish at home can feel intimidating, but this parchment-packet method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each portion steams inside its own sealed pouch, locking in moisture so the cod comes out tender and flaky every single time. Zucchini, cherry tomatoes, and yellow bell pepper surround the fish and soften beautifully in the fragrant steam, while fresh thyme, parsley, and bright lemon rounds keep everything tasting clean and vibrant. The whole thing is built on olive oil, fresh vegetables, and herbs — nothing hidden, nothing processed — so you get a rich, satisfying plate without a drop of butter or cream anywhere near it. That makes it a genuinely easy win for anyone navigating dairy-free eating without wanting to sacrifice flavor or feel like they're missing out. Cleanup is practically nonexistent since the parchment does all the work, and each packet goes straight from the oven to the table for a dinner that feels a little special on any weeknight.
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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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