Gluten Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results are absolutely stunning. Each packet traps the steam from the lemon juice, olive oil, and fresh herbs, essentially basting the cod in its own aromatic juices as it bakes. You get flaky, tender fish surrounded by softened zucchini, sweet cherry tomatoes, and silky bell pepper ā all in one tidy little parcel. Because every single ingredient here is naturally free of gluten, there's no need to audit labels or swap anything out; the dish is clean and simple by design. Opening the puffed parchment at the table releases a cloud of herby, lemony steam that makes the whole experience feel like something you'd order at a coastal bistro. Cleanup is practically nonexistent, which makes this an easy weeknight win as much as an impressive dinner-party move.
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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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