Mushroom Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results are absolutely stunning. Each packet traps the steam from the lemon juice and olive oil, gently cooking the cod until it's perfectly flaky and infused with bright citrus and fresh herb flavor. Zucchini, cherry tomatoes, and yellow bell pepper nestle right underneath the fillet, so you get a complete, colorful meal without dirtying a single extra pan. The whole lineup — cod, vegetables, thyme, parsley, lemon — is completely free of fungi, so there's no need to scan labels or swap anything out. For anyone navigating a sensitivity that makes so many restaurant dishes and packaged sauces a minefield, this kind of clean, whole-ingredient cooking is a genuine relief. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole thing feel like a special occasion, even on a Tuesday night.
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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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