Gelatin Free 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 stunning every time. Each packet traps the steam from the lemon juice, olive oil, and fresh herbs, essentially poaching the cod in its own fragrant cloud alongside zucchini, cherry tomatoes, and bell pepper. The fish comes out impossibly tender and flaky, perfumed with thyme and bright citrus, while the vegetables soften just enough to soak up all those savory juices. Because every ingredient here is whole and straightforward — fresh fish, produce, herbs, and good olive oil — there's nothing hidden to worry about, no thickeners, no stabilizers, no animal-derived additives that can sneak into processed shortcuts. Opening the puffed parchment packet at the table is a little theatrical moment that makes a weeknight dinner feel like a restaurant experience. Serve it straight from the paper with a scatter of fresh parsley and let the steam do all the talking.
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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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