Eggless Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely simple, and the results are absolutely stunning. Each packet traps the steam from the vegetables, olive oil, and fresh lemon, essentially basting the cod in its own fragrant juices as it bakes. The zucchini, cherry tomatoes, and yellow bell pepper soften just enough to become silky and sweet, while the thyme and parsley perfume every bite. Because the whole dish comes together with fresh produce, fish, and a drizzle of extra-virgin olive oil, there are no hidden binders or emulsifiers to worry about ā it's naturally free of eggs without any substitutions required. Tearing open the puffed parchment at the table releases a cloud of herby, lemony steam that makes the whole thing feel like a restaurant moment. It's a light, vibrant weeknight dinner that genuinely looks like you tried much harder than you did.
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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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