Honey 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 packet traps steam from the lemon juice and olive oil, gently cooking the cod until it's tender and flaky while the zucchini, cherry tomatoes, and yellow bell pepper soften into something almost silky. Fresh thyme and parsley add a bright, herby lift that makes the whole thing taste like something you'd order at a coastal bistro. Because every ingredient here is a whole, unprocessed food — fish, vegetables, citrus, oil, and herbs — there's nothing to second-guess on the label, which is a genuine relief when you're navigating sweetener-free eating. So many store-bought sauces and marinades sneak in unexpected sweeteners, but this recipe relies entirely on lemon juice and good olive oil to do the flavor work. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole meal feel like an event, even on a weeknight. Serve it straight from the packet with a little extra chopped parsley and you've got a clean, vibrant dinner that genuinely needs nothing else.
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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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