Legume Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that looks impressive but is genuinely simple, 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 fragrant cooking liquid until it's perfectly flaky and tender. Zucchini, cherry tomatoes, and yellow bell pepper round out the meal right inside the packet, so there's no need for a separate side dish. The whole thing is naturally free of beans, lentils, peas, and any legume-derived ingredients ā just clean, whole-food ingredients that let the fish shine. Opening the puffed parchment at the table releases a cloud of herb-scented steam that makes the whole experience feel a little special, even on a weeknight. It's the kind of recipe that works just as well for a quiet dinner at home as it does when you're cooking for guests.
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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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