Emulsifier 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 portion steams gently inside its own sealed packet, locking in moisture and letting the lemon, thyme, and parsley perfume every bite. The ingredient list is refreshingly clean — just fresh cod, garden vegetables, olive oil, and bright citrus — so there's nothing hidden to worry about, no additives, no processed shortcuts, no emulsifiers lurking in a sauce or marinade. Zucchini, cherry tomatoes, and yellow bell pepper soften beautifully alongside the fish, soaking up all those herby, lemony juices as the packet puffs in the oven. Opening the parcel at the table releases a cloud of fragrant steam that makes the whole thing feel like a restaurant moment. It's a naturally clean, whole-food preparation that happens to be as elegant as it is effortless.
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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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