Mediterranean Diet Friendly 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 perfect weeknight move. Flaky cod fillets are nestled on a bed of zucchini and yellow bell pepper, topped with lemon rounds, fresh thyme, and parsley, then sealed into individual packets that trap every drop of flavor while the fish steams to tender perfection. Cherry tomatoes collapse into a bright, jammy sauce right inside the packet, and a generous drizzle of extra-virgin olive oil ties everything together in the most satisfying way. This style of cooking is a natural fit for anyone leaning into a plant-forward, olive-oil-rich approach to eating ā lean protein, abundant vegetables, fresh herbs, and citrus are doing all the heavy lifting here, with zero need for butter or heavy sauces. Opening your own puffed parchment packet at the table is genuinely a little exciting, and the cleanup is almost nonexistent. Serve it straight from the paper with a scatter of fresh parsley and maybe a glass of something crisp alongside.
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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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