Oats 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 this bright, herb-scented cod is proof. Each packet gets layered with zucchini, cherry tomatoes, yellow bell pepper, fresh thyme, parsley, and thin rounds of lemon before being sealed and sent into a hot oven — the steam trapped inside does all the heavy lifting. When you tear open the parchment at the table, you get a rush of fragrant citrus and herb that makes the whole thing feel like a restaurant moment. The ingredient list is naturally built around fresh fish, vegetables, olive oil, and lemon, so there's nothing grain-based or processed sneaking in to complicate things. That makes it a genuinely easy fit for anyone navigating grain sensitivities, since there's no coating, no filler, and no hidden starch to second-guess. The cod comes out tender and flaky every time, soaking up the lemon juice and olive oil that pool at the bottom of the packet. It's a clean, satisfying dinner that looks impressive with almost no effort.
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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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