Macadamia 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 gets loaded with tender cod, zucchini, cherry tomatoes, and yellow bell pepper, then brightened with fresh lemon rounds, thyme, and parsley before being sealed and sent into a hot oven. The steam that builds inside does all the heavy lifting, keeping the fish incredibly moist and infusing every bite with herby, citrusy flavor. When the puffed packets hit the table and you tear them open, that rush of fragrant steam is half the experience. Every ingredient here is straightforward and naturally free from tree nut concerns ā no swapping, no substitutions needed, just clean, wholesome produce and good olive oil. It's a complete meal in one tidy bundle, and cleanup is basically nonexistent since the parchment does double duty as both cooking vessel and serving dish.
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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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