Hazelnut 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 steam from the vegetables, olive oil, and fresh lemon, essentially basting the cod in its own fragrant juices as it bakes. Zucchini, cherry tomatoes, and yellow bell pepper soften beautifully alongside the fish, and the sprigs of thyme and parsley perfume the whole thing from the inside out. Because every ingredient here is a whole, single-purpose item — fresh produce, herbs, olive oil, lemon — there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from processed sauces. The parchment seal does all the heavy lifting, so you get a perfectly flaky, moist fillet every single time without any complicated technique. Opening the packet at the table releases a cloud of herby, citrusy steam that makes the whole meal feel like an event. It's light, clean, and deeply satisfying — the kind of weeknight dinner that looks like you really tried.
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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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