Mustard Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely approachable, and the results are absolutely stunning. Each packet traps the steam from the vegetables, olive oil, and fresh lemon, essentially basting the cod in its own fragrant juices as it bakes. The result is impossibly tender, flaky fish surrounded by silky zucchini, sweet cherry tomatoes, and bright yellow bell pepper ā all perfumed with thyme and parsley. For anyone navigating a mustard sensitivity, this recipe is a breath of fresh air because every single ingredient is straightforward and easy to verify, with no sauces, marinades, or spice blends where mustard likes to hide. The seasoning here is pure and simple: salt, pepper, good olive oil, and a generous squeeze of lemon do all the heavy lifting. Opening the parchment at the table releases a cloud of herby, citrusy steam that makes the whole thing feel like a restaurant moment. It's an elegant weeknight dinner that just happens to be completely stress-free from an ingredient standpoint.
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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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