Nutmeg Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results are absolutely stunning. Each packet traps steam from the lemon juice and olive oil, essentially poaching the cod in its own fragrant cloud alongside zucchini, cherry tomatoes, and yellow bell pepper. The herbs — fresh thyme and flat-leaf parsley — perfume everything from the inside out, so every bite tastes bright and clean rather than heavy. Because the ingredient list is completely straightforward, there's no need to scan labels or second-guess spice blends that might sneak in unwanted flavors. Opening the puffed parchment at the table is a little theatrical moment that makes a weeknight dinner feel like a restaurant experience. The cod comes out tender and flaky, the vegetables are just softened, and the whole thing is naturally light without sacrificing any satisfaction.
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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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