Lupin Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, making it a great move for a weeknight dinner that still impresses. Each packet traps the steam from the lemon juice and olive oil, essentially basting the cod in its own fragrant broth as it bakes, so the fillets come out incredibly moist and tender. Zucchini, cherry tomatoes, and yellow bell pepper add color and a light sweetness that balances the brightness of the lemon rounds layered right on top of the fish. Fresh thyme and flat-leaf parsley bring an herby lift that makes the whole thing smell amazing the moment you tear open the parchment at the table. The ingredient list is refreshingly straightforward — just whole vegetables, fresh herbs, good olive oil, and clean white fish — so there's no need to scrutinize labels for hidden fillers or flour-based additives that can sneak into sauces and seasonings. Everything goes from prep to plate in one tidy packet, which also means minimal cleanup. It's the kind of recipe that looks like you put in a lot more effort than you actually did.
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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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