Lactose Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish at home can feel intimidating, but this parchment-packet method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each portion steams inside its own sealed pouch, locking in moisture so the cod comes out tender and flaky every single time. Zucchini, cherry tomatoes, and yellow bell pepper surround the fish, softening beautifully in the fragrant steam alongside bright lemon rounds and fresh thyme and parsley. A generous drizzle of extra-virgin olive oil ties everything together, delivering richness without a drop of butter or cream ā making this naturally dairy-free without any substitutions or workarounds. The individual packets also mean zero cross-contact between portions, which is a quiet but real bonus when you're cooking for a mixed group. Cleanup is practically nonexistent, and serving straight from the parchment gives the whole meal a rustic, restaurant-worthy feel that never gets old.
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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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