Nitrate & Nitrite Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely simple, and the results are absolutely stunning. Each packet traps the steam from the vegetables, olive oil, and fresh lemon, essentially poaching the cod in its own aromatic cloud until it's perfectly flaky and tender. Zucchini, cherry tomatoes, and yellow bell pepper bring color and sweetness, while fresh thyme, parsley, and bright lemon rounds keep everything tasting clean and vibrant. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or curing agents ā just real food doing its thing. Opening the puffed parchment at the table is a little theatrical moment that makes a weeknight dinner feel like a restaurant experience. The individual packets also mean everyone gets their own perfectly portioned, beautifully seasoned serving with zero fuss.
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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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