Ginger 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 natural juices from the cod, zucchini, cherry tomatoes, and yellow bell pepper, creating a light, fragrant steam that keeps the fish impossibly tender. Bright lemon rounds, fresh thyme, and flat-leaf parsley do all the heavy lifting on flavor here — no spice blends, no marinades, and nothing that could sneak in unwanted ingredients. For anyone navigating a sensitivity to warming spices, this kind of clean, herb-forward cooking is a genuine relief because every single ingredient is right there in plain sight. A drizzle of good extra-virgin olive oil and a squeeze of fresh lemon juice tie everything together with a Mediterranean simplicity that feels effortless. Opening the puffed parchment packet at the table releases a cloud of herby, citrusy steam that makes the whole thing feel like a restaurant moment — no special occasion required.
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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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